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[Fried Chicken Kitchen] Matcha Red Bean Mille Layer Cake: If you want to have a good summer, add some green on top of the cake

It's been a long time since I made a thousand-layer cake. This time I made it for the little fairy next door to me, @小花小二. In fact, I fried about 20 pieces of this doubled number of crusts, but only about 10 layers can be placed in the limited container box.

Don't mind the appearance, because there are limited kitchen utensils and containers.


I came to Amway to make a layer of cake crust. A small step of adding butter can make the crust become really Q and fragrant!


Materials


Cake:

4 eggs

60g white sugar

Salt 2g

Low flour 240g

Butter 35g

Milk 600g

Matcha powder 10g 

Sandwich:

An appropriate amount of red bean paste

600ml of whipped cream (self-test sweetness plus caster sugar)

Because the red bean paste itself is sweet, there is no need to add too much sugar to the cream 

First add sugar, eggs, and salt to a bowl and mix well.

Sifted in low-gluten flour one by one to make a batter~

*While stirring, use the egg to stir in one direction, not clockwise and counterclockwise for a while.


Add melted butter to batter
*At this time, heat the butter in a frying pan. When the butter turns into light brown bubbles and disappears a little, you can leave the heat. When the temperature is slightly lower, pour the butter into the batter and stir well. The melted butter makes the batter super fragrant!

Add milk and mix well to form a grain-free batter


Add 3g of matcha powder to 20g of hot water, let the matcha powder melt and add it to the batter (I still have a little bit of matcha particles here, but it's okay to filter later)
*Strain the prepared batter about three times and you are ready to serve! Filtration is also very important, so that the batter will be more uniform and fine.


Turn on a small fire in the pot, first heat the pan a little, then pour in a spoonful of batter, turn the pot to make the batter even when it is a little hot, and then fry slowly with a small fire (of course, the smaller the fire, the better. The frying is even, but the time will be very long...very long..) (I use a larger spoon for scooping the soup, after this, practice makes perfect haha, the amount is really impossible to say)
After starting to run in a few pieces, you can slowly get used to it~


I have a rough skin and thick flesh and turned it over with my hands. If you are afraid of being hot, you can use a shovel, chopsticks, etc.~

I just whipped cream or something.. it was too late in the day and I didn't feel embarrassed to fiddle with it. It is best to beat the cream by hand, which is easier to control. It is not as difficult to beat as egg whites, and it is easy to overbeat with an electric egg beater.
Then layer the pie crust on top of the cream.

*I put it upside down in the cake container, so the top of the cake is so flat, if you usually fold it on the plate, the cream can be slightly in the middle, and it will not be squeezed out when you press it later.

Compared with red bean paste, soft and rotten honey red beans are actually more suitable. Red bean paste is more difficult to spread. Just add a little bit more, otherwise it will be too sweet. If you like pure matcha, you can add matcha solution to the cream and whip it together to make a matcha cream sandwich~

Although the appearance is average, the taste is still good! If you don't believe me... come try it yourself

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【炸鸡厨房】抹茶红豆千层蛋糕：想要夏天过得去，蛋糕上面添点绿

很久没做千层蛋糕了，这次是给我隔壁的小仙女 @吃货小二 做的。其实煎了这个一倍数量的饼皮大概二十多片，但是容器有限盒子里只能放10层左右。

大家不要介意卖相哈，因为实在是厨具和容器有限。


我是来安利一波千层饼皮的做法的，加黄油的一个小步骤可以让饼皮变得真的很Q很香！


材料


饼皮：

鸡蛋 4个

白砂糖 60克

盐 2g

低粉 240克

黄油35克

牛奶 600克

抹茶粉 10克 

夹心：

红豆沙适量

淡奶油 600ml（奶油里面自检甜度加细砂糖）

因为红豆沙本身带甜味所以奶油里不需要加太多的糖 

先把白砂糖，鸡蛋，盐加入盆中，搅拌均匀。

再分次筛入低筋面粉，做成面糊~

*搅拌的时候要用蛋抽一个方向搅拌，不要一会儿顺时针一会儿逆时针。


面糊里加入融化的黄油
*这个时候要把黄油用平底锅加热，小火等黄油变成浅褐色泡泡消了一点了就可以离火，等稍微温度低一点把黄油倒入面糊中搅拌均匀。加了融化的黄油感觉面糊超级香了！

加入牛奶搅拌均匀变成无颗粒的面糊


把3g抹茶粉加入20g热水，让抹茶粉融化之后加入面糊里（我这里还有一点点抹茶的颗粒，但是没关系之后要过滤）
*做好的面糊过滤三遍左右，就可以准备下锅啦！过滤还挺重要的，这样子出来的面糊才比较均匀细腻。


锅里开小火，先稍稍热一下平底锅，再倒入一勺面糊，趁着有点热度的时候感觉转锅让面糊摊平，然后用小火慢慢煎（火当然是越小越好这样煎的均匀，but时间会很长...很长..）（我用大一点的舀汤的勺子，这个之后自己可以熟能生巧的哈哈，量真的没法说）
开始磨合了几张之后，就可以慢慢适应了~


我是皮糙肉厚用手翻面了，大家怕烫可以用铲子，筷子之类的~

打奶油什么的我就..当天太晚了我就没好意思怎么鼓捣。奶油最好是手打的比较好控制，不像蛋清这么难打发，用电动打蛋器的话容易打过头。
然后就一层饼皮一层奶油地叠上去。

*我是放到蛋糕容器里倒扣的，所以蛋糕顶部这么平，如果平时就在盘子上叠的话奶油可以稍微靠中间一点，之后压的时候就不会挤出去了。

比起红豆沙，软烂的蜜红豆其实更合适，红豆沙比较难抹开，加一点点就好了不然太甜。喜欢纯抹茶的可以在奶油里面加入抹茶溶液一起打发做成抹茶奶油夹心~

虽然卖相一般般，但是味道还是阔以的！不信你们来...你们自己来试试