Matcha Thousand Layer Cake

Overview

I saw this recipe on Weibo when I was in school, and I made it once when I got home. It was delicious. After spreading it to Moments. Every time my friends come here, they always ask for matcha layer cake. I have done it several times without realizing it. I also really like to eat. I like the fragrance of matcha and the taste of melaleuca. A great dessert. It's just a little troublesome, but it doesn't matter for the delicious food. Haha~

Tags

• baking
• butter
• egg
• low gluten flour
• matcha powder
• sugar
• milk

Ingredients

Steps

1. 1 Weigh all ingredients. Materials are ready.

   

2. 2 Melt the butter into oil, beat the eggs, whip the cream, and chop the chocolate into crumbs with a knife (I find it very convenient to cut with a knife).

   

3. 3 Mix low-gluten flour, matcha powder, and sugar evenly.

   

4. 4 After mixing evenly, add the egg liquid and mix well until it becomes a dough.

   

5. 5 Then pour in the milk and stir evenly. After mixing well, add butter and continue mixing evenly. (Because oil and water separate easily, it takes more time to stir).

   

6. 6 After stirring, there are still many particles of impurities. (See the next step for the method)

   

7. 7 Sieve out the particles, put some batter in it, use a rubber spatula to mix and press until the batter flows out from the small opening. (This needs to be repeated many times until no particles can be screened out).

   

8. 8 In the end the batter is not grainy, so it's almost ready.

   

9. 9 Place a non-stick frying pan on low heat. Ladle the batter into the pan and swirl the pan to form a round shape. If there are any small holes, use a spoon to fill them with a little bit of batter. When you see that the dough is starting to bubble, use a spatula to gently scoop up the edges of the dough and place it on a plate. (The fire should be low, otherwise it will be easy to mess up the bottom. There is butter in the batter itself, so don’t pour oil. Otherwise, it will be oily and greasy. Try to use a non-stick pan, so that it is very convenient to spread the pancakes.)

   

10. 10 After spreading out all the dough, place it on the plate in staggered positions (it will cool faster this way. The dough will be more chewy after drying and will not stick together easily.) Then fold it neatly, find a disk that is smaller than the dough and use a knife to cut the edges. (If it is difficult to cut, you can stack 4 or 5 pieces together and cut them in a few times.) The leftovers can be eaten directly, and they are quite delicious.

    

11. 11 Then apply a layer of cream on top of another, and a layer of cream on top of each other. Continue in this way until the stack is completed. (The cream should be spread evenly)

    

12. 12 After the last layer is coated with cream, sprinkle chopped chocolate on top. Spread evenly. (Because it feels a bit bitter to sprinkle matcha powder on top, I just sprinkle chocolate powder on it. This depends on your own taste, it can be any). It's done. Let it cool for a while and then it will cut into pieces easily. (In winter, you can leave it aside to cool for an hour or two. If it’s summer, put it in the refrigerator for an hour or two.)