Coconut Matcha Layer

Preparation Materials

3 eggs, 1 egg yolk, 20 butter, moderate sugar, 90 g of low gluten flour, 5g of matcha powder, 230g of milk

50g of coconut milk, 500g of light cream, matcha powder moderate, 35g of sugar

Preparation Steps

1. low-gluten flour, matcha powder, sugar, three eggs, egg yolks, stir well, butter, milk, stir well

2. sieve, the lasagna pan heated to about 130 degrees, scoop a spoonful of batter into the lasagna pan, turn around and spread all over the bottom of the pan, pour out the rest of the batter, put on an induction cooker and heat it until it bubbles ~ remove from the fire, the edge of the spatula scrape it, and then buckle it on the drying net! a skin is well spread, and keep repeating until the batter is not ~ with a grinder to cut a neat square

3. light cream, sugar, coconut milk whipped to leave a part of the white, the other matcha powder were blended into three colors, a layer of skin a layer of cream color sort of cream can be squeezed