以可丽饼制作的千层蛋糕一直是我不敢，也不想去实践的一款甜点。说到底就是怕站，怕热。要站在火炉边，一张一张慢慢的煎，大约要一个半小时才能完成，太考耐力和毅力了，真的怕怕。。。加上对这甜点一直有错误的想法，认为那只不过是一片片的鸡蛋煎饼，哪有什么特别。这次多亏放暑假回来的女儿，兴致勃勃的说要做这款蛋糕。从上网查询食谱到完成整个蛋糕都是她一手包办，我只是从旁给于指点和负责吃，哈哈，就是动口不动手啦！
淡淡的抹茶清香，夹着浓郁的蛋奶香，不甜不腻，轻盈可口，太好吃了！完全颠覆了我对这甜点的印象啊！也决定了要在此分享食~谱谢谢Amanda 的分享，谢谢女儿的耐心与毅力，我终于吃到了这风靡一时，俘获不少人心的甜点。好满足啊~
食谱与做法来自：Amanda慢食慢语
抹茶可丽饼（以下的食谱是原食谱的一半份量）
材料：
120克 低筋面粉
2个 鸡蛋
325克 牛奶
25克 黄油
1大匙 (5克) 抹茶粉
25克 细砂糖
一小撮 盐
适量植物油（煎饼时用）
打发奶油
材料：
300克 鲜奶油（我用动物性鲜奶油）
20克 细砂糖
适量罐装蜜红豆
装饰：
抹茶粉适量
做法：
1- 低筋面粉 + 抹茶粉 + 细砂糖 + 盐混合均匀。
2- 用打蛋器把鸡蛋打散，加入做法(1)的材料里。一边搅拌一边分3次倒入牛奶拌匀。
3- 把隔热水融化的牛油倒入，轻轻搅拌面糊至基本顺滑。
4- 将面糊过筛，盖上保鲜膜放入冰箱冷藏至少一小时。
5- 拿一个直径22公分的平底不粘锅，开小火预热一会儿。准备一小碟油和一个刷子，在锅底薄薄地刷上一层油。
6- 倒入适量面糊（大约22克~25克），并立即摇晃锅子使面糊摊成均匀的圆形薄饼。
7- 小火煎约1分钟，待面糊表面凝固后用手翻面，再煎20~30秒即可出锅。
8- 一直重复至面糊用完，大约可煎出20~21张可丽饼。煎好的饼趁热平铺整齐地叠放好。盖上一块干净的布或保鲜纸，放凉待用。
9- 往鲜奶油中倒入细砂糖，隔冰块以低速打发至9分发。（拉起尾端呈挺立的程度）加入蜜红豆拌匀即可。将打发好的鲜奶油放入冰箱冷藏备用。
10- 将冷却的可丽饼一张张分开，扣一个小碟子作为参照，切掉不整齐的边。
11- 取一张饼，铺上打发鲜奶油，用刮刀抹平，再叠上下一张，依次进行直至完成千层蛋糕。
12- 收入冰箱冷藏至少3小时，取出筛上抹茶粉，用锋利的刀切块即可享用。
小提示：
1- 面糊冷藏后再煎会让煎饼更柔软，如有少许疙瘩也会在冷藏后消失。
2- 前两张煎饼不会那么完美，注意保持小火，每次下锅面糊的量尽量一至。
3- 在每一次煎新的饼之前，要重新搅拌面糊几下，以免粉类沉淀。
4- 注意翻面的时机，要等到表面完全干掉才不会翻破。
5- 组装好的蛋糕要冷藏定型后才会切得整齐。
Matcha Crepe
Ingredients:
120g low protein flour
2 eggs
325g milk
25g butter
1 tbsp (5g) matcha powder
25g caster sugar
a pinch of salt
some vegetable oil (for frying used)
Filling
Ingredients:
300g whipping cream (Diary Whipping Cream)
20g caster sugar
some sweet azuki beans
Topping
some matcha powder
Method:
1- Mix together low protein flour, matcha powder, caster sugar and salt.
2- Gently beat the eggs in a bowl. Mix the beaten eggs with the dry mixture. Gradually add in the milk. Mix well.
3- Add the melted butter (melt over a simmering water) into the mixture. Mix well until incorporated.
4- Pour the butter through a sieve to get rid of any lumps. Cover the bowl and place it into the fridge for at least 1 hour.
5- Place a 22 cm pan over low heat. Brush a thin layer of oil over the pan.
6- Pour about 22~25g of the batter into the pan. Swirl the pan several times so that the batter spreads evenly on the surface.
7- Fry at low heat for about 1 minute or until the crepe turns dry and no longer sticks on the pan. Flip the crepe and fry for 20~30 seconds until it is cooked.
8- Repeat the steps until the batter is finished. This recipe yields 20~21 crepes. Tiling and stacked the crepes neatly while still warm. Cover with a clothe or a cling wrap and leave to cool.
9- Put a mixing bowl over some ices. Beat the whipping cream and sugar until stiff peak. Fold in the sweet azuki beans. Place the whipped cream into the fridge for later used.
10- Trim off the edges of the crepes by running a knife around the edge of an upside-down bowl, so that all the crepes are even in size.
11- Place a crepe onto a cake board. Line some papers under the crepe to keep the board clean. Spread the filling onto the crepe, and then place another crepe on top. Repeat until the last crepe.
12- Once finish, chill the cake in the fridge for at least 3 hours. Dust some matcha powder onto the cake surface to decorate before serving.
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