Matcha lava cream pancake, the fresh fragrance and rich flavor perfectly blend, instantly spreading in your mouth with the first bite.

1 egg yolk, 15 grams of milk, mix well.

Sift in 2 grams of matcha powder and 15 grams of low-gluten flour, stir until the color is uniform, and set aside.

1 egg white, a few drops of lemon juice, whip together. 15 grams of granulated sugar, add gradually while whipping.

Beat until stiff, it is ready when you invert it and the egg white mixture does not fall off.

Take 1/3 of the egg white mixture and add it to the egg yolk mixture.

Mix well.

Pour everything back into the egg white mixture.

Mix well.

Brush a non-stick pan with a layer of vegetable oil, and heat over medium-low heat until it feels slightly hot when your hand is held above it.

Turn to the lowest heat and scoop in a few spoonfuls of batter.

Add a little more water.

Cover with the lid and simmer slowly for 2 minutes.

Add another spoonful of batter halfway through.

Continue to add a little water and simmer on low heat for about 3 minutes.

After the bottom is slightly browned and not sticking, flip it over.

Continue to simmer over low heat for about 1-2 minutes.

Finally, take it out. Let it cool and set aside.

3 grams of matcha powder and 15 grams of hot milk, divided and added, then stirred evenly.

Stir until the matcha powder is fully dissolved and evenly mixed.

100g of light cream, 10g of powdered sugar, matcha paste, whipped until it reaches a slightly thick yogurt-like consistency.

Simply pour the matcha cream over the cooled muffins.

Matcha lava cream muffin, done O(∩_∩)O

The fresh aroma of matcha perfectly blends with the richness of cream.

The perfect sweetness, delicate texture, every bite is full of happiness.

The fluffiness of the muffin and the smoothness of the cream complement each other, bite after bite, making it impossible to stop.