Hello everyone, I am Qiong
Today I will share with you the matcha mille crepe cake I made
Melting crepes with sweet chocolate cream
Very refreshing matcha taste
My friend said it’s better than Lady M’s
Prepare 2 eggs first, beat them up and set aside
Then prepare 15g butter
Take it into the microwave and heat for 30 seconds to melt
Matcha powder and water are difficult to stir when mixed
But it is a substance that melts oil
So we add matcha powder to the melted butter
What I made is a 6-inch mille cake, which requires 7g matcha powder
Matcha powder is easily oxidized and discolored after opening
So it’s recommended to keep in freeze after you opened.
Let’s take a look at the matcha powder and butter blend quickly even without egg soaking
Prepare 200g milk and add 50g sugar
Heat in the microwave for 3 minutes
Then add the matcha that was stirred before
Hot milk can promote sugar melting
It can also fully blend matcha, butter and milk
After stirring well, add the remaining 200g milk
At this time the temperature of the liquid has also dropped
You can sift cake flour in
Only need 80g cake flour
The formula has a high water content
This is why this cake taste so soft.
After adding cake flour and stirring, there are some small particles
It doesn’t matter, it will be screened later
Now add the beaten egg liquid
Egg yolk contains lecithin and lipoprotein
They are natural emulsifiers
This is why the batter becomes very smooth after adding eggs
Now we sift the batter
This will filter out a lot of flour particles
Generally recommended to filter 2-3 times
The batter after sieving is very delicate
You can bring pancakes directly
Or leave it in the refrigerator for 1-2 hours and then make it.
Now let's make crepes
The whole process needs to be turned on a small fire, first preheat the non-stick pan
The best temperature of the pot is around 130°C
Spoon a spoonful of batter into the pot and shake it
Then pour the excess batter back into the basin
Use a spatula to scrape off the excess part on the edge of the pot
The crape in the pan is cooked
Pick up the pan, turn it upside down, and the crape will naturally fall onto the cooling rack
Pave it flat and wait for it to cool
Let's take look at how I do it again.
In this way, a thin layer of batter hangs on the bottom of the pot with the preheated temperature of the pot
The temperature of the pan determines the thickness of your crepes
The higher the pot temperature, the more batter will hang
So the thicker the crepe
Naturally worse
So if you want to make crepes that are as thin as cicada wings, it is recommended to open a small fire throughout
If you have an infrared thermometer at home
You can measure the best temperature of the pot to be around 130°C
I counted a total of 30 crepes
Let's trim the edges of the crepes
It will let the cake looks more beautiful
Go to a plate or disc and put on it
Use a knife to cut along the edge of the disc
If you eat at home, you can ignore this step
Cut is an unconventional round
The crepes made this way are very thin
It's obvious in the light
Really thin as cicada wings
I can see my fingers through the crepes
Cover the cut crepes with plastic wrap to prevent air drying
Now to make chocolate cream
Add 50g heavy whipping cream to 60g white chocolate
Place in the microwave to heat for 30 seconds
Then stir it with egg custard to melt the chocolate
Prepare 550g heavy whipping cream
Use an electric whisk at medium speed
When there is a little pattern, add the chocolate in
By this time the white chocolate has cooled down
Remember to let it cool before adding
After adding the chocolate, keep it at a medium speed and continue to pass it
Sent until it can lift a sharp corner, about 9 points
Now let's combine the cake
Take a crape and spread it flat in the middle of the plate
Put some cream on top
Use a spatula to slowly push the cream away
Push as far as possible
Smooth the cream as much as possible
The cake made in this way will not be high in the middle and low on the sides
Then put a crepe on top
Repeat this action layer by layer and stack up
Made a total of 30 crepes
But I did not use up the remaining 2
So this cake has 28 layers in total
Then use a spatula to hang up the excess cream around
Put a layer of cream on the top layer
Smooth it with a spatula, then put it in the refrigerator for 2 hours
2 hours later, we took out the cake from the refrigerator
Then sift a layer of matcha powder on top
The refreshing matcha mille crape cake is done.
I really can’t wait to cut a piece and show you
The cut cake layer is very distinct
Refreshing matcha with sweet chocolate cream
Plus the instant crepes
Absolutely taste better than Lady M
If you like the food I make, please give me a thumbs up.
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I'm Qiong, see you next time