@jessica_kitchen66: 🍰❄️ 9-Grid Winter Mini Cake & Matcha Milk Pudding Melon Bun Super soft, super easy, and absolutely addictive Two winter desserts that are all over my feed lately — simple to make, insanely good, and perfect even for beginners. If you can stir, you can make these 💚✨ ⸻ Part 1｜9-Grid Winter Mini Cake 👉 Texture: Ultra soft · Fine crumb · Melts in your mouth · Not overly sweet 🧾 Ingredients (1 square pan 20×20 cm / cut into 9 pieces) • 4 eggs • 60 g granulated sugar • 60 g milk • 50 g vegetable oil • 80 g cake flour • A few drops vanilla extract (optional) 👩‍🍳 Instructions 1. Whisk eggs and sugar until pale. 2. Add milk and oil, mix well. 3. Sift in cake flour and gently fold until smooth. 4. Pour into a lined pan and level the surface. 5. Bake at 150°C (300°F) for 30 minutes. 6. Cool completely, then cut into a 3×3 grid. 💡 Tips: • Low temperature = extra soft texture • Do not overmix, or the cake may shrink ⸻ Part 2｜Matcha Milk Pudding Melon Bun (Crêpe Version) 👉 Texture highlights: Crispy top · Jiggly matcha pudding · Soft crêpe base A dream dessert for matcha lovers 🍵 ⸻ 🍵 Matcha Milk Pudding • 200 g milk • 100 g whipping cream • 20 g sugar • 6 g matcha powder • 8 g gelatin sheets Method: Heat milk + cream + sugar → whisk in matcha → add softened gelatin → refrigerate until set. ⸻ 🥞 Matcha Crêpe Skin • 2 eggs • 180 g milk • 90 g cake flour • 5 g matcha powder • 20 g sugar • 20 g melted butter Cook thin crêpes over low heat and set aside. ⸻ 🍍 Melon Cookie Crust (Simple Version) • 50 g unsalted butter • 40 g powdered sugar • 1/2 egg • 80 g cake flour Mix, chill, roll thin, and cut into pieces. ⸻ 🔥 Assemble & Bake 1. Wrap matcha pudding with crêpe skin. 2. Place melon cookie crust on top. 3. Bake at 180°C (356°F) for 12–15 minutes until golden. ⸻ 🌟 Key Success Tips • Pudding must be fully set before wrapping • Cookie crust should be thin for a crisp finish • Use baking-grade matcha for better color and flavor 🍰❄️ 九宫格冬日小蛋糕 & 抹茶奶冻班戟菠萝包 有手就会！一做就爆款的冬日治愈系甜点 最近真的被这两款刷屏了‼️ 简单、好看、还超级好吃， 完全是新手也能一次成功的那种。 ⸻ 一、九宫格冬日小蛋糕（基础版） 👉 口感关键词： 绵软｜细腻｜入口即化｜不甜腻 🧾 食材（1 个 20×20cm 方盘 / 九宫格） • 鸡蛋 4 个 • 细砂糖 60g • 牛奶 60g • 玉米油 50g • 低筋面粉 80g • 香草精 几滴（可选） 🍳 做法 1️⃣ 鸡蛋 + 细砂糖搅拌至颜色变浅 2️⃣ 加入牛奶、玉米油搅匀 3️⃣ 筛入低筋面粉，翻拌至细腻无颗粒 4️⃣ 倒入铺好油纸的方盘，抹平 5️⃣ 烤箱 150℃，烤 30 分钟 6️⃣ 出炉放凉，切成九宫格即可 💡 小贴士： • 低温慢烤，口感会特别细 • 不要过度搅拌，防止回缩 ⸻ 二、抹茶奶冻班戟菠萝包 👉 口感关键词： 三层口感｜抹茶控必做｜duangduang 奶冻 🧾 结构说明（重点‼️） • 顶层：酥到掉渣的日式菠萝皮 • 中间：Q 弹抹茶奶冻 • 底层：柔软抹茶班戟皮 ⸻ 🍵 抹茶奶冻 • 牛奶 200g • 淡奶油 100g • 细砂糖 20g • 抹茶粉 6g • 吉利丁片 8g 👉 做法： 牛奶 + 淡奶油 + 糖加热 → 加抹茶 → 融化吉利丁 → 冷藏定型 ⸻ 🥞 抹茶班戟皮 • 鸡蛋 2 个 • 牛奶 180g • 低筋面粉 90g • 抹茶粉 5g • 细砂糖 20g • 黄油 20g（融化） 👉 平底锅小火，一张张煎熟备用 ⸻ 🍍 菠萝皮（简易版） • 无盐黄油 50g • 糖粉 40g • 鸡蛋 1/2 个 • 低筋面粉 80g 👉 拌匀、冷藏后擀薄切片 ⸻ 🍳 组合 1️⃣ 班戟皮包入抹茶奶冻 2️⃣ 表面盖菠萝皮 3️⃣ 180℃ 烤 12–15 分钟，表面金黄即可 ⸻ 🌟 成功关键 • 奶冻一定要彻底冷藏定型 • 菠萝皮不要太厚，才会酥而不硬 • 抹茶粉选烘焙级，颜色更好看 #WinterDesserts #MatchaDessert #MiniCake #BakingAtHome #EasyDesserts

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Friday 19 December 2025 12:27:34 GMT