Matcha crepe: 240g low-gluten flour, 4 eggs, 650g milk, 50g butter, 2 tablespoons matcha powder (10g), 90g fine sugar, a pinch of salt and a proper amount of vegetable oil.

Whipping cream: 600ml of whipped cream, 80g of fine sugar, and a few drops of vanilla extract.

Decoration: Appropriate amount of matcha powder

method of work

1, mix the low-gluten flour, matcha powder, fine sugar and salt evenly.

2. Beat in the eggs, beat them up with egg whipping, and mix them with flour.

3. While stirring, pour the milk in three times and mix well.

4. Melt the butter, pour it in, and gently stir the batter until it is basically smooth.

5. Sieve the batter, cover it with plastic wrap and put it in the refrigerator for at least one hour.

6. Find a flat-bottomed non-stick pan, turn on a small fire for a while, prepare a small dish of oil and a brush, and brush a thin layer of oil on the bottom of the pan.

7. Pour in a proper amount of batter and immediately shake the pot to spread the batter into a uniform round pancake.

8. Fry on low heat for about 20 seconds. After the surface of the batter is solidified, turn it over by hand, and fry for 8- 10 seconds.

9. Repeat until the batter is used up. Use a pot with a diameter of 26cm to fry 2 1 piece of crepe. The fried cakes are laid flat and neatly stacked while they are hot. Cover them with a clean cloth and let them cool for later use.

10, pour the fine sugar and vanilla extract into the whipped cream, and beat it through the ice until the surface of the cream shows lines, but there is still a little fluidity.

1 1, separate the cooled crepes one by one, then take a few pieces and stack them together, buckle a small plate as a reference, and cut off the irregular edges.

12. Take a cake, spread it with whipped cream, smooth it with a spatula, and then stack the next one, in turn, until the thousand-layer cake is completed.

13, put it in the refrigerator for at least 3 hours, take out the screened matcha powder, and cut it into pieces with a sharp knife.

Tips

1, crepe base batter has an approximate volume ratio, and flour: milk: eggs: butter is about 2:3: 1:0.5. Remember that the liquid is just a little more than twice that of flour, and the proportion of milk, eggs and butter can be slightly changed.

2. Frying the batter after refrigeration will make the pancakes softer, and if there is a little pimple, it will disappear after refrigeration.

3, the first two pancakes will not be so perfect, pay attention to keep a small fire, and the amount of batter in each pot is as consistent as possible.

4, pay attention to the timing of turning over, wait until the surface is completely dry before it breaks.

5. Be careful not to overdo it when sending cream. If it is too thin, you can use a scraper to wipe it for a while. If you accidentally overdo it, you can mix in an appropriate amount of undelivered cream to remedy it.

6. The assembled cake will be cut neatly after it is refrigerated and shaped.