Matcha-rich pancake souffle, with a strong matcha flavor and a fluffy texture, the delicate texture is intoxicating.

2 eggs, separate the egg whites and yolks in advance for later use. Mix 2 egg yolks with 30 grams of milk until well combined.

Sift in 15 grams of low-gluten flour, 10 grams of milk powder, and 5 grams of matcha powder.

Stir until the color is uniform and the matcha powder is completely dissolved, then set aside.

2 egg whites, add 4 grams of lemon juice.

First whisk it until it becomes frothy with large bubble-like foam.

25 grams of white sugar, first add half, and beat until the bubbles are fine and dense.

Then add the other half and continue kneading until it forms a small elastic hook.

First, take half of the beaten egg whites and add them to the egg yolk mixture.

Mix until the color is uniform.

Then pour it all back into the egg white mixture.

Continue to mix until the color is even.

Keep the non-stick pan on low heat throughout, prepare a mousse ring, and pour in the batter until it is about 80% full.

Cover it with a small plate on top.

Wait until the bottom forms a thin crispy layer, then flip it over. Note: It will be a bit hot, so wrap it with a towel when flipping.

Continue to simmer over low heat until the bottom is crispy.

After frying, take it out and use a small knife to scrape the edges to help unmold.

After it has completely cooled, squeeze a little matcha custard or matcha cream on the surface, and sprinkle a little matcha for garnish.

Rich matcha pancakes, done O(∩_∩)O

The aroma wafts through the air, with a rich matcha flavor and a soft, fluffy texture.

The slightly charred surface tastes fragrant and crispy, while the interior is soft and fluffy. With a gentle press, it melts in your mouth like a fluffy cloud, and its dense and delicate texture is intoxicating.

Every bite immerses you in endless delicious enjoyment, as if you were in an elegant matcha garden, feeling the care of nature.