You can make a cake in one pan, strawberry matcha mille-feuille cake, simple and time-saving, super delicious!

 

As long as you have a heart for sweets, a pan + a little patience, you can make a delicious mille-feuille cake~ The method is simple, it is worth a try, so let's do it quickly

"Strawberry matcha mille-feuille cake". 

Prepare the materials

Strawberry 300g / Cake flour 120g / Milk 500g

20g butter / 3 eggs / 7g matcha powder

60g white sugar / 300g light cream

The production process

1. Prepare all the ingredients needed to make it.

2. Take a cooking bowl, sieve and mix low-gluten flour, matcha powder and 45 grams of caster sugar (and 15 grams of whipped cream for later use), add beaten eggs and stir slightly, and then add a total of 200g of milk in multiple times; Melt the butter into a liquid, cool it slightly and stir in it all.

3. Add the remaining 200g of milk, continue to stir until smooth and particle-free, sieve and set aside.

4. Sieve 3~4 times until completed.

5. Keep the pan oil-free and water-free, heat it over medium-low heat until it makes a sound when it drops into the batter (be careful not to be too hot), and pour 30ml of batter with a spoon. Quickly turn the pan so that the batter spreads evenly. When there are small bulging dots on the surface of the batter, it means that the batter is cooked, at this time, turn the heat to weaken, and turn the pot to adjust the position to make the heating even.

6. When the edge of the crust is baked, use a spatula to pick up the dough. Hold the crust in your hand and pull it up and turn it over, it will be ready for about 5 seconds and place on the cake rack to cool. Place the pan on a damp cloth to cool and spread out a slice of crust.

7. Hold the finished dough cake on a plate about the same size and cut off the edges with a knife.

8. Finish~ Then complete all the dough cakes in turn and arrange them into a consistent size.

9. Wash and remove the strawberries and cut them into thin slices for later use.

10. Make the cream filling: add 15 grams of caster sugar to whip the whipping cream.

11. When it is sent to eight points, you can see clear lines and disappear very slowly.

12. Lay a mat board on the cutting board, put the smooth side of the crepe side up, take a part of the cream and spread it well, the cream is not too much, a thin layer can be.

13. Spread the strawberry slices evenly and at intervals (try to be neat or it will be ugly to cut out), put the next piece of pie crust, and press it slightly with your hands to make the pie crust and cream fit. It is best to leave some gaps on the sides of the crust without cream, otherwise it will be very troublesome if you press it and leak out.

14. Complete all in turn. Then wrap the cake in a sheet of plastic wrap and refrigerate for 3 hours. Finally, decorate with matcha powder or strawberries, you can feel free.

Tips：

1. The taste of the whipping cream in the middle can be decided according to yourself (add more sugar if you like sweetness).

2. It will be easier to cut after freezing.

3. When applying cream, try to spread a thin layer, which can be smoothed with the bottom of a spoon.

4. The thickness of the crust is related to the consistency of the batter, if the batter is too thick, the crust will be thick and hard to eat.

5. The mille-feuille cake that can't be eaten can be refrigerated in a fresh-keeping box and can be stored for 2~3 days.