Self-study iceberg lava tower, crisp outside and tender inside, holiday matcha.

food

Tapi: butter 45g, powdered sugar 45g, egg liquid 40g, low-gluten flour 145g.

Iceberg lava chocolate: 3g matcha, warm water 10g, whipped cream 150g, white chocolate 100g, egg yolk1g.

working methods

Butter? Stir the powdered sugar well, then add the egg mixture several times and stir well.

Sift in the low-gluten flour, mix it into a flocculent shape, knead it into dough, and divide it into 8 equal parts.

Put them in paper cups, arrange them in a tower shape, and bake them in the oven 180 degrees for 20 minutes.

Matcha? Stir well in warm water, whipped cream? Chocolate melts at low temperature.

Pour matcha liquid and egg yolk, stir well, then pour into the baked tower skin, and refrigerate and set.

This taste is so delicious, thick matcha, crispy cassava. Please arrange it as soon as possible.