Matcha rose mille crepe roll, a must-have for beating the heat, astonishing with every bite, awakening every cell of the taste buds.

Name: Matcha rose mille crepe roll, a must-have for beating the heat, astonishing with every bite, awakening every cell of the taste buds.
Yield: 4 servings
Cuisine: Baking
Ingredients: 3 piece Egg; 40 g Unsalted butter; 400 g Milk; 40 g white sugar; 140 g low-gluten flour; 10 g Matcha powder; 250 g Light cream; 30 g white sugar; 6 g Matcha powder

Matcha rose mille crepe roll — egg, unsalted butter and milk, baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

0 minNewMedium Baking Bake Sweet

Instructions

1
40 grams of melted unsalted butter, 10 grams of matcha powder.
2
Stir until the matcha powder is fully dissolved and evenly mixed.
3
140 grams of low-gluten flour, 40 grams of white sugar, 3 eggs, 400 grams of milk, put them together and mix evenly.
4
Add the matcha paste and stir well.
5
Sift twice to remove any large particles that haven't dissolved.
6
Wrap with plastic wrap and refrigerate for 30 minutes. After refrigeration, take it out and mix the batter again.
7
Prepare a non-stick pan, heat it over low heat until you can feel a slight warmth from a distance, then brush a layer of vegetable oil.
8
Pour an appropriate amount of batter.
9
Tilt the non-stick pan and let the batter spread on its own.
10
Pour out the excess batter.
11
Keep on low heat throughout, until the surface of the pancake becomes dry and some parts puff up.
12
Prepare a piece of oiled paper, flip the non-stick pan, and let the pancake peel off on its own. Do it a few more times, and you will basically master the technique.
13
After all the dough is prepared, let it cool completely.
14
Next, prepare the cream filling by combining 30 grams of granulated sugar and 6 grams of matcha powder, and mix them together first.
15
Pour everything into 250 grams of light cream.
16
Beat until it reaches a relatively firm state.
17
Take a piece of pancake, and spread a thin layer of cream on half of it.
18
Fold the pancake in half.
19
All operations are ready for use.
20
On the folded pastry, brush a thin layer of cream, and stack them one on top of the other.
21
Then slowly roll it up.
22
Then stick them on one by one.
23
After completing all the operations, wrap it in a layer of parchment paper to prevent it from collapsing, and refrigerate for 2 hours to set.
24
After setting, sprinkle a little powdered sugar for garnish and cut into small pieces.
25
Matcha rose mille crepe roll, completed O(∩_∩)O
26
Each layer of the pastry is soft and elastic, perfectly blending with the delicate cream.
27
Matcha is slightly bitter with a lingering sweetness, while the cream is sweet and rich in fragrance.
28
The layers leave an endless aftertaste.