Matcha Melaleuca for Virgo

Overview

Hello everyone, I am Laura. This month is the Virgo month. I wonder if you all have many Virgo friends around you? Anyway, I am, haha~ As a Virgo, I really feel proud and inferior. I am proud because I think I will have high demands on myself and want to do everything well. In fact, I am inferior because I am always thinking randomly all day long. Virgo people are delicate and logical, just like a layer cake. The layers are arranged clearly and neatly. I still have to be narcissistic here. Not only am I a logical person, but most importantly - I am a super matcha lover. In the final analysis, this is the reason why I came up with today’s recipe. Today’s layer cake is very simple to make and the ingredients are easy to buy. Let’s make it together!

Tags

• baking
• butter
• egg
• low gluten flour
• qinglan matcha powder
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare the ingredients for the pie crust.

   

2. 2 Mix cake flour and matcha powder, and stir evenly.

   

3. 3 Add sugar and eggs.

   

4. 4 Gradually pour 600ml of milk in three batches.

   

5. 5 You can use a hand whisk or an electric whisk to stir.

   

6. 6 Find another container and sift the mixture twice to ensure there are no particles.

   

7. 7 Heat the butter over water or in a microwave, pour in the sifted mixture, stir evenly, and then let it rest in a cool place for 40 minutes.

   

8. 8 Brush a small amount of butter into the pot, heat the pot over high heat and then reduce to low heat.

   

9. 9 I use a spoon of this size and pour a spoonful of the mixture into the pan at a time, turning the pan quickly to spread the mixture evenly in the pan.

   

10. 10 Remember to use low heat. When there are small bubbles on the pie crust, slightly scrape the edge of the pie crust and take it out quickly. I took it out quickly with my hands to prevent the shape and surface of the pie crust from being damaged.

    

11. 11 Unfold the crust and let cool. I made a total of 32 pie crusts for this amount of ingredients, but in the end I only picked 28 pie crusts.

    

12. 12 Prepare the ingredients for whipped sandwich cream. Today I am going to make two kinds of cream, one is original flavor and the other is matcha flavor.

    

13. 13 Take a dry bowl and add 200g whipping cream, 6g matcha powder and 30g white sugar. Beat matcha cream with an electric mixer until 8 minutes. (Special reminder, the bowl must be free of any water droplets, and the temperature of the bowl cannot be high, otherwise the cream will not be able to be whipped)

    

14. 14 Take a dry bowl again and add 400g of whipping cream and 60g of white sugar. Use an electric mixer to whip the cream until 8 minutes.

    

15. 15 This is whipped cream.

    

16. 16 Then add a layer of matcha cream and a layer of original cream. Pay attention to control the amount and keep it even. Finally, sprinkle an appropriate amount of matcha powder evenly. I was so absorbed in doing it that I neglected it, which caused the cream to spread unevenly, so here is a reminder, don’t get distracted. Then place it in the refrigerator for 3 hours.

    

17. 17 The refrigerated cream will be particularly thick and solid, and tastes like ice cream. It's easy to cut into pieces and you're done. Let’s eat!