I made green tea crepe rolls rolled into interesting shapes. I rolled each crepe one by one, put it in a mold and hardened it, and it seemed like a unique and interesting cake. I tried to make it like rolling a sponge cake without using a mold but the crepe and cream are both weak so they keep their shape and don’t dry out. So I put it in the mold and added a lot of cream to harden it, to make it easy and keep its shape well. It’s a green tea crepe with green tea ice cream, but the smell of green tea isn’t too strong so I think I can eat it while enjoying the subtle green tea scent. For the ice cream, I melted white chocolate, mixed with green tea powder and mixed with fresh cream, it was moist, soft, fragrant and fatter than fresh cream, so I think this ice cream is very good to use in the summer. Even when eating with a fork, if you take out the small rolls, you can enjoy the delightful texture and very easy to eat.
2g vanilla extract
120g soft flour
Green Tea Powder 7g
45 g melted unsalted butter
85g white chocolate
2g green tea powder
Fresh cream 300g fresh cream + 15g sugar
1. Put the sugar and salt into the eggs and mix well, sift the flour and green tea powder and mix well.
2. Add a little milk to mix well, divide the remaining milk into 2 times, mix well, add melted butter and mix well.
3. After straining through a sieve, leave at room temperature for about 30 minutes.
4. Pour the batter into the oiled pan, spread it wide without leaving any space. When foaming, turn over, cook a little more, bake several times, and then let it cool completely.
5. Melt the white chocolate in a double boiler, add the green tea powder, mix well and then pour in the whipped cream little by little.
6. Spread cream on a crepe and roll it up to form 7 crepes.
7. Spread 2 crepes into the mold, spread cream on top of the cake and then put it in, cover with cling film and place in the fridge for 4 to 5 hours.