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matcha_custard_crepe_cake.html
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<!doctype html>
<html>
<head>
<meta charset="UTF-8">
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Dessert Viola
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<h>Dessert</h>
<ul>
<li><a href="snown_skin_moon_cake.html">Snown Skin Moon Cake</a></li>
<li><a href="crepe_cake.html">Crepe Cake</a>
<ul>
<li><a href="mango_strawberry_crepe_cake.html">Mango/Strawberry Crepe Cake</a></li>
<li><a href="matcha_custard_crepe_cake.html">Matcha Custard Crepe Cake</a></li>
</ul>
</li>
<li><a href="roll_cake.html">Roll Cake</a>
<ul>
<li><a href="walnut_roll.html">Walnut Roll</a></li>
<li><a href="sea_salt_black_tea_roll.html">Sea Salt Black Tea Roll</a></li>
<li><a href="matcha_panna_cotta_roll.html">Matcha Panna Cotta Roll</a></li>
</ul>
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<li><a href="no_bake_matcha_cheesecake.html">No Bake Matcha Cheesecake</a></li>
<li><a href="no_bake_mango_pudding_cheesecake_cup.html">No Bake Mango Pudding Cheesecake Cup</a></li>
<li><a href="no_bake_matcha_chestnut_cheesecake.html">No Bake Matcha Chestnut Cheesecake</a></li>
<li><a href="matcha_durian_cheesecake.html">Matcha Durian Cheesecake</a></li>
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<div class="content">
<h1>Matcha Custard Crepe Cake</h1>
<h2>Ingredients (for 6 inch cake):</h2>
<div class="row">
<div class="column">
<h3>Crepe:</h3>
<p>Egg: 4</p>
<p>Cake flour:185g</p>
<p>Matcha powder: 15g</p>
<p>Sugar: 50g</p>
<p>Salt: 2g</p>
<p>Melted butter: 70g</p>
<p>Milk: 500ml</p>
<p>Cooking oil</p>
</div>
<div class="column">
<h3>Matcha custard cream:</h3>
<p>Egg: 1</p>
<p>Cake flour: 10g</p>
<p>Corn starch: 5g</p>
<p>Matcha powder: 6g</p>
<p>Milk: 240g</p>
<p>Cream: 300g</p>
<p>Sugar: 30g</p>
<p>Powdered sugar: 20g</p>
</div>
</div>
<h3>To make the crepe:</h3>
<p>1. Put the egg in the bowl and loosen it, and add sifted cake flour, matcha powder.</p>
<p>2. Add sugar, salt and mix. Add melted butter and mix.</p>
<p>3. Add milk, mix and strain.</p>
<p>4. Put mixture in fridge for at least 30 minutes or overnight.</p>
<p>5. Apply small amount of oil to the pan and pour in about a ladle of the crepe mixture. Turn the pan to thin it and turn it over when the air bubble comes up.</p>
<p>6. After making all crepes, cool them down in room temperature.</p>
<h3>To make the matcha custard cream:</h3>
<p>1. Add the egg, sugar, cake flour and cornstarch in a bowl and mix well.</p>
<p>2. Warm milk in a saucepan until simmering.</p>
<p>3. Slowly pour the warm milk into bowl and mix continuously until combine.</p>
<p>4. Pour the mixture in 3 back to the saucepan and cook on low heat. Whisk continuously until the mixture thickens.</p>
<p>5. Pour custard into a bowl and covered with plastic wrap. The wrap must touch the custard itself to prevent air. Leave until cool.</p>
<p>6. In a clean bowl, whisk cream and powdered sugar until soft peak form.</p>
<p>7. Combine cooled custard with whipped cream.</p>
<h3>Assemble:</h3>
<p>1. Apply enough custard cream on a one piece of crepe and stack with another crepe. Repeat the process until done.</p>
<p>2. Put the cake in fridge to set for a least 3 hours or over night.</p>
<p>3. Sprinkle with matcha powder and serve.</p>
</div>
</div>
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