Matcha coconut milk mille-feuille cake, the fragrance of the coconut juice of matcha is delicious to eat QQ bullets can not stop
By a pistachio a
<h2>Royalties</h2>
A-pulp (white)
Horseshoe powder 125 g
Coconut milk 400 g
Milk 125 g
Sugar 60 g
B-pulp (green)
Water 450 g (3 servings of 100.10.340 g respectively)
Matcha powder 5 g
Sugar 100 g
<h2>Practice steps</h2>
1: Add milk to 125g of horseshoe powder and add sugar
2: Add coconut milk
3: Stir until no particles
4. Sieving and setting aside (white pulp completed)
5: Mix matcha powder with 10g of water to a non-granular paste
6: Bring 100g of water and sugar to a boil
7: Pour the remaining water and horseshoe powder into another basin and stir until there is no sieving
8: Pour four parts into boiling water and stir quickly
9. This is the case
10: Pour the paste back into the B pulp, pour in the matcha paste, mix well and siev
11, white, green pulp is good
12: Grease the plate and put in a steamer
13, first pour a layer of green pulp steamed (about three or four minutes to cook)
14, then to a layer of white pulp, and so on, a layer of green layer of white steaming
15, take it out and let it cool through, you can cut it into pieces and eat it
16. Clear hierarchy
17. Cut the finished product
18, this is steamed with small butterflies, small cute
19. Finished product
<h2>Tips</h2>
1⃣ It must be ensured that it is cooked before it can pour a layer of pulp 2⃣ The plate must be smeared with a layer of oil 3⃣ Must be dried thoroughly before it is cut into pieces 4⃣ After refrigeration, the cut pieces are more perfect and taste better!! I steamed a few on a small plate and it was so cute
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