How To Make Matcha Mille Crepe Cake (Recipe) 抹茶ミルクレープケーキの作り方 (レシピ) скачать в хорошем качестве

How To Make Matcha Mille Crepe Cake (Recipe) 抹茶ミルクレープケーキの作り方 (レシピ)

Matcha Mille Crepe Cake is made of thin layers of green tea crepes stacked together with fresh whipped cream in-between. This elegant and decadent cake will wow your guests when they see the rich green layers! PRINT RECIPE ▶ http://bit.ly/MatchaMilleCrepeCake Prep Time: 20 mins Cook Time: 40 mins Total Time: 60 minutes (+ 3 hours inactive time) Serves: 1 10 inch cake Ingredients: 1 ¾ cup whole milk (1 ¾ cup = 400 ml) 3 Tbsp granulated sugar 3 large eggs 1 ½ Tbsp melted butter (1 ½ Tbsp = 25 g) 1 cup cake flour (1 cup = 138 g) 2 Tbsp matcha (green tea powder) (2 Tbsp = 12 g) ½ tsp baking powder neutral flavor oil (vegetable, canola, etc) (for cooking crepes) Fresh whipped cream 1 cup heavy cream or heavy whipping cream (1 cup = 240 ml) 3 Tbsp granulated sugar To serve 2 tsp matcha (green tea powder) (for dusting) Fresh whipped cream (optional: please double the recipe above but make the second batch right before you serve) Instructions with step-by-step pics ▶ http://bit.ly/MatchaMilleCrepeCake ★ FOLLOW JUST ONE COOKBOOK ★  Please SUBSCRIBE :: http://bit.ly/JOCchannel  My Blog :: http://www.justonecookbook.com  My Facebook ::   / justonecookbook    My Twitter ::   / justonecookbook    My Instagram ::   / justonecookbook   ★ COOKING EQUIPMENT ★ Kitchen products I use in my videos ▶ http://bit.ly/JOCSHOP ★ MUSIC ★ Music courtesy of Audio Network ♫ "Angel" :: http://bit.ly/2yq65Qk ♫ "Hovering" :: http://bit.ly/2z91Xnl ★ VIDEO EQUIPMENT ★ CAMERAS:: http://amzn.to/1QxqBLN & http://amzn.to/2iPVJRW LENS :: http://amzn.to/1R9psKm & http://amzn.to/2cxjtU0 CAMERA SLIDER :: http://amzn.to/2knY1Fu CAMERA STAND (similar) :: http://amzn.to/2cA7vOL VIDEO MIC :: http://amzn.to/1Tmi58m NAMI'S MIC :: http://amzn.to/2jE7vzq LIGHTS :: http://amzn.to/1I84kEk SOFTWARE :: Adobe Premiere ★ SUBTITLES - THANK YOU!!!!! ★ Please email me with your name when you translated. :) CHINESE by Lulu Lee ENGLISH by Ryan Ho