• 

  1

  40g melted unsalted butter and 10g matcha powder.

• 

  2

  Stir until the matcha powder is evenly melted.

• 

  3

  Put 140 grams of low-gluten flour, 40 grams of white sugar, 3 eggs, and 400 grams of milk together and mix well.

• 

  4

  Add matcha paste and stir evenly.

• 

  5

  Sieve twice to remove undissolved large particles.

• 

  6

  Wrap in plastic wrap and refrigerate for 30 minutes. Take it out from the refrigerator and mix the batter evenly.

• 

  7

  Prepare a non-stick pan, heat it over low heat until your hand feels slightly hot, then brush it with a layer of vegetable oil.

• 

  8

  Pour appropriate amount of batter.

• 

  9

  Turn the non-stick pan to allow the batter to level out automatically.

• 

  10

  Pour off the excess batter.

• 

  11

  Keep the heat on low until the surface of the pie crust becomes dry and some places are raised.

• 

  12

  Prepare a piece of parchment paper, flip the non-stick pan over and let the crust fall off automatically. Do it a few times and you will basically master the technique

• 

  13

  After all the pie crust operations are done, let it cool completely.

• 

  14

  Then prepare the cream filling, 30 grams of white sugar and 6 grams of matcha powder. Put them together and mix well.

• 

  15

  Pour in 250 grams of whipping cream.

• 

  16

  Press until it becomes firmer.

• 

  17

  Take a piece of pie crust,Spread a thin layer of butter half way.

• 

  18

  Fold the pie crust in half.

• 

  19

  All operations are ready for later use.

• 

  20

  Brush a thin layer of butter on the folded pie crust and stack them one on top of the other.

• 

  21

  Then roll it up slowly.

• 

  22

  Then paste them one by one

• 

  23

  After all operations are completed, wrap a layer of oil paper to prevent collapse and refrigerate for 2 hours to set.

• 

  24

  After shaping, sprinkle a little powdered sugar for decoration and cut into small pieces.

• 

  25

  Matcha Rose Thousand Layer Roll, completed O(∩_∩)O

• 

  26

  Each layer of skin is soft and elastic, perfectly blended with the delicate cream.

• 

  27

  Matcha is slightly bitter but sweet, and the cream is sweet and fragrant.

• 

  28

  Endless aftertaste between layers.

Tips

1. If you choose good quality matcha powder, the color and taste of the finished product will be better.
2. Make the pie crust on low heat throughout the process, as high heat will easily scorch it, so you can master the technique by doing it a few times.