Matcha honey bean Melaleuca cake reference weight: 8 inches 1 piece;
Ingredients: 4 eggs, 60g butter, 500ml milk, 50g sugar powder, low-gluten flour 190g, 8g matcha powder.
Cream with stuffing: 300g, fine sugar: 15g, honey red beans: appropriate amount.
Surface decoration of matcha powder or various fruits: appropriate amount.
Preparation: 1, butter dissolved in water. 2. Mix and sieve the low-gluten flour, sugar powder and matcha powder for later use.
Production steps: (making thousand layers of skin)
1, eggs+milk, mix well.
2, add powder, hand-painted zigzag, stir well.
3. First mix a small amount of batter with butter, then pour it back into the remaining batter and stir it evenly to form a smooth and delicate fine batter.
4. Sieve Melaleuca batter twice, cover it with plastic wrap, and put it in the refrigerator for refrigeration 1 hour.
5. Preheat the thousand-layer pan with low heat, stir the batter up and down, pour in a spoonful of batter, and shake it along the edge of the pan to make it evenly stained with batter.
6. Heat until bubbles appear on the surface. When it is dry, open a corner and pour it on the cooling rack.
7. Put the Melaleuca pot on a wet rag and cool it slightly. During this time, spread the Melaleuca skin. Continue to finish frying the remaining thousand layers of skin.
8. Wrap Melaleuca bark with plastic wrap and refrigerate 1 hour.
(filler+decorative surface)
9. whipped cream+fine sugar is sent into a hard foam state with clear lines.
10, take out the frozen Melaleuca skin, separate it, put it on a clean plate, and spread a thin layer of whipped cream.
1 1, the second layer is smeared with cream and sprinkled with honey red beans, and the third layer is only smeared with whipped cream.
12, and complete the production of each layer in turn.
13. Make Melaleuca matcha, refrigerate for 2 hours, sprinkle matcha powder on the surface, and then cut into pieces to eat.
0 failure prompt: dry goods look here! 1, Melaleuca batter is sieved twice, which can make the batter more delicate and remove small pieces.
2, Melaleuca skin frying recommended flat-bottomed non-stick pan, the whole process of small fire is convenient to observe the state.
3. Using a wet rag to slightly lower the temperature of the thousand-layer pan can avoid the high temperature of the thousand-layer pan, which will lead to the deep color of the fried skin behind and affect the face value.
Honey red beans are sweet, so I use less sugar for whipped cream here. Can be adjusted according to personal preference.
5. Melaleuca batter is easy to sink to the bottom, resulting in uneven density. Therefore, when frying cakes, the batter needs to be stirred up and down to obtain a uniform density, so as not to make the front skin thinner and the back thicker.
6. When the matcha Melaleuca was just made, the whipped cream was soft and not easy to cut. After the refrigerator is shaped, it can make the Melaleuca peel and honey bean paste more integrated, taste better and divide better!
Generally speaking, it is relatively easy to make lasagna at home. Friends who like this "Matcha Melaleuca Cake" may wish to have a try.