Lasagna crust: add matcha powder in 2 batches to a small amount of milk (milk within the ingredients) mixing completely

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Eggs whisked with granulated sugar (do not whip!) Slowly add the rest of the milk and mix well

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Sift together the low gluten flour and cornstarch, make a hole in the center and pour in a small amount of milk mixture, and then beat the whisk vertically, starting from the center and working slowly from the inside to the outside. Then add the matcha mixture from step 1 and mix in the same way

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Add the rest of the milk mixture and mix in completely, and finally add the corn oil and mix in completely. Sieve the mixture twice and scrape the flour with a spatula into the mixture

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Get a 6-inch non-stick frying pan and heat up with a bit of corn oil. Using a large spoon, pour a good amount of batter and quickly circle the pan (be sure to move quickly! The lasagna skin will be thin only if you do it quickly!) Coat the whole pan with the batter, then pour out the excess batter and wipe the edges of the pan clean of any remaining batter. Place the pan back on the heat and cook for about 5 seconds, using a toothpick to gently pick up the sides! Repeat this process until all the lasagna skins have been fried. Be sure to stir the lasagna batter well with each piece, as the flour tends to sink to the bottom!

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Matcha sauce: Heat 130g of milk to lukewarm and add it to the matcha powder in two batches, stirring thoroughly (no particles)

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Another pan, add 230g of milk, light cream and sugar, and simmer it on medium-low heat, stirring from time to time, until it turns light yellow and is semi-fluid (it takes about 20-20 minutes). (This will take about 15-20 minutes)

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Add the condensed milk and matcha mixture and continue to simmer for 1-2 minutes until it comes to a boil

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Pour through a sieve into a clean container and transfer to the fridge

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Take a 6-inch mousse circle and place all the lasagna layers in it. Mousse circle cut all the lasagna crusts out of 6 inches round and take about 8 pieces of lasagna crusts and stack them on top of each other, then take a 6cm diameter cookie mold and press down from the center to cut off the hollow shape cover all the lasagna crusts with plastic wrap and put them in the refrigerator

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Matcha Cream: Whip the cream until it reaches 6 parts

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Add condensed milk and 200g of green tea sauce, beat well at low speed, then turn to medium-high speed until firm

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Combination: Spread a layer of lasagna, spread with appropriate amount of green tea cream, repeat this step, the fourth layer is covered with red beans, and then a layer of green tea cream

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Repeat the above steps, and then finish the spreading. Repeat with the hollows, leaving the hollows free of buttercream

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Fill the hollows with the matcha sauce

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And then top it off with the rest of the lasagna, using the rest of the buttercream to complete the whole thing, and then place it in the fridge for 4 hours to chill and serve

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Cut it. Tempting? The matcha sauce is super rich!