2, stuffing: 550 grams of whipped cream, red bean paste 160 grams.
3, the practice of matcha Melaleuca cake: first make batter, beat 6 eggs into a bowl, and then break up. Add 60 grams of powdered sugar and stir well. Then add low-gluten flour150g. Add matcha powder15g, then mix and beat evenly. Add 1/2 half milk and mix well. At this time, add all the remaining milk and continue to beat evenly. Boil a bowl of hot water, heat 30 grams of butter in water until it melts, add it to the batter and stir it quickly with chopsticks or egg pump until it blends with the batter. After the batter is done, it should be sieved to be fine enough. Cover the mixed batter with plastic wrap and let it stand for about 30 minutes.
4. Making bread: Rub the oil with the bottom of a pan, heat it up, turn down the heat, pour in two spoonfuls of batter, and shake the pan quickly until the batter is full and even. Pay attention to control the heat, only when the heat is in place can you spread out a thin batter. About 20 pieces of dough should be made when the cake is yellow, and then it should be refrigerated for 30 minutes.
5. Make stuffing when refrigerating: pour 550 grams of whipped cream. Then use the hair clipper until the pattern stands upright. First add half the whipped cream to160g of red bean paste. Then add the other half of the light energy oil after mixing evenly. Continue to mix evenly.
6, cake body assembly: first put a cake crust, and then put a thin room filling on the cake crust. Cover a crust, spread a layer of stuffing, spread all the crusts in turn, and then refrigerate for 3 to 4 hours.
7. Surface preparation: Take it out after refrigeration, and sprinkle matcha powder evenly on it. Then cut into several equal parts and serve immediately.