Matcha Layer Cake Recipe

Matcha thousand-layer cake eggs flour is a very simple and delicious home dish, but how to make it tasty is crucial in the process and steps. Below Cooking Net editor will tell us about the method and steps of making matcha thousand-layer cake, so that we can see how to make a delicious and tasty matcha thousand-layer cake.

Matcha thousand-layer cake ingredients introduction

main ingredients:

low-gluten flour (200 grams) eggs (4 pieces) milk (600ml) Matcha (25 grams) Salt (2 grams) light cream (500 grams) Sugar (100 grams (30 grams pancake skin70 grams of cream))corn oil (30 grams) method for matcha thousand-layer cake:Prepare ingredients and weigh them ready. Beat eggs, add sugar and stir until sugar melts.

Add milk and corn oil, mix well, let it stand to emulsify, then sift in low-gluten flour.

Low-gluten flour mixed with salt and matcha, sift into the egg bowl together.

Stir evenly so that there are still some lumps. Sift 3-4 times.

After sieving, the batter is very smooth, fine, and silky, but don't forget to add back the oil stuck on the sieve when making pancake skin.

Heat a flat pan over low heat and test its temperature with your hand; it should be just warm enough. Prepare the pancake skin now.

Usually, 8 portions fit perfectly in a 24cm pan, adjust according to personal preference, about 7 portions as well.

Hold the pan away from the fire with your left hand and pour batter along the edge of the pan, making one pancake.Fry until bubbles form on the pancake; when it starts to rise both in the middle and around, it's nearly ready for flipping. Remove from heat and place on a wet cloth to cool quickly. Use a wooden spatula to gently lift the edge of the pancake, then peel it off carefully.

7.Place the pancake skin on a stainless-pan rack to dry completely. Repeat this process until all pancake skins are made.

After frying the last pancake skin and allowing it to cool, you can start making the cake now.

Whip cream.

The ratio of cream to sugar is 10:1.5-2; for 500 grams of light cream, use 75-100 grams of sugar.

Add half the sugar when whipping the cream until large bubbles form, then add the remaining sugar while whipping at high speed until it reaches a creamy texture with visible patterns. Keep an eye on the process; stop when you see short firm peaks forming.

Layer one pancake skin with whipped cream, ensuring each layer has more cream in the middle and less around the edges, except for the final layer where the cream can be thicker.Make sure the top layer of cream is smooth. Once done, chill the cake in the refrigerator for 2 hours. After chilling, cut the cake into blocks as desired. The chilled cake will hold its shape well.

Final view

Special attention:Different from regular crepes, flan

skin needs to be cooked for an extra minute. Regular flan skin is easier and faster to make.

If the heat isn't enough, the skin won't look good; if it's too much, it will burn. The process of lifting and flipping requires repeated attention; both newbies and experts must remain cautious.

Matcha has a unique flavor; adding less sugar results in a strong matcha taste similar to matcha tea. Adjust the amount of sugar according to your preference; I added more than usual to avoid bitterness or astringency. The ratio of milk to water can be adjusted based on personal preference—thicker batter requires less liquid, and thinner batter requires more water.

I prefer thicker pancake skins for a creamier texture.

If the skin doesn't turn out well, place it in the middle layer and choose the most even pancake skin as the top one.

Tips:

Special attention should be paid to:

1. Matcha croissants differ from regular crêpes, the matcha ones require an extra minute of cooking time, whereas regular crêpes cook more easily.

2. The pancake's doneness is crucial; if undercooked it won't look right and will fall apart when touched, while overcooked it will burn. The pan needs to be heated with high heat, repeatedly lifting and lowering the pan until perfectly done, regardless of experience level.

3. Matcha has a distinct flavor; if sugar is lacking, it can taste very strong like matcha tea. I add more sugar than usual to balance this out or it might come across as bitter.4. The amount of milk and water can be adjusted based on preference; less liquid for a thicker consistency, more for a thinner consistency. I prefer the pancake base to be thick and solid, closer to a thicker batter consistency.

5. If the pancakes are not cooked well, they can still be used in between layers of the dessert. I prefer the pancake base to be thicker and stiffer.

If the pan-frying is not ideal, place the pancake on a middle shelf.