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  1

  Sift together 55 grams of almond flour, 30 grams of low-gluten flour, and 45 grams of powdered sugar and set aside.

• 

  2

  Sifter out large particles.

• 

  3

  Put 100 grams of egg white and 4 grams of lemon juice together to make large fish-eye bubbles.

• 

  4

  Add 30 grams of white sugar in 2 batches and beat until elastic.

• 

  5

  Add sifted flour.

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  6

  Use cutting and mixing techniques to mix evenly until the batter is smooth.

• 

  7

  Press into the baking pan according to the shape you like.

• 

  8

  Sprinkle a layer of powdered sugar.

• 

  9

  Preheat the oven to 180°C in advance and bake for 13-15 minutes.

• 

  10

  After baking, take out and let cool for later use.

• 

  11

  Put 6 grams of matcha powder and 15 grams of white sugar together and mix well.

• 

  12

  Add 50 grams of light cream in batches and stir slowly.

• 

  13

  Completely melt the matcha powder.

• 

  14

  Add the remaining 100 grams of whipping cream, whip until it is relatively firm, and put it into a piping bag.

• 

  15

  Squeeze the matcha cream on top of the completely cooled biscuits, and squeeze a little red bean paste in the middle.

• 

  16

  Cover with another piece of cake.

• 

  17

  Matcha dacquoise, complete O(∩_∩)O

• 

  18

  Each biscuit can be made into a unique shape, with slightly concave and convex lines, adding texture and visual enjoyment.

• 

  19

  The biscuit has a crispy texture on the outside, a light and fragrant matcha cream, and sweet red bean paste. The multi-layered wonderful taste is released in the mouth.

Tips

Each oven has different temperatures, so pay attention to the surface condition of the biscuits in the last few minutes to prevent them from being too burnt.