future gf: nak tapak kuda matcha crunchy me: we have em at home #fypシ #tapakkuda #nutellamatchacrunchy #tapakkudamatchacrunchy #tiktoksg #sgfoodie #myfoodie #LearnOnTiktok #foryoupage go through the recipe with me~ 10x10 inch tray but i used 9x9 inch tray. 📝ingredients: [sponge cake base] (sifted) 60g top flour 6g milk powder (full cream) 1/4 tsp double-acting powder 3 whole eggs 3 egg yolk 20g ovalet/ sponge cake emulsifier 105g sugar1/4 tsp vanilla essence 70g melted butter [chocolate cake layer] 2 tsp chocolate emulco 1 tbsp cocoa powder [chocolate deco layer] 1 tsp chocolate emulco 1 tsp cocoa powder filling: nutella: (mix the nutella jar with a spoon to get a smooth consistency) matcha crunchy: 1 cup white chocolate couverture 1/2 cup oil 1 tbsp matcha powder up to 3 cups of nestum 180c for 15 mins oven mode: top and bottom no fan mode Process 🍳🔪 (1) in a bowl, sift your flour, baking powder and milk powder and set aside (2) in a mixer bowl, crack in 3 whole eggs and 3 egg yolks along with ovalet and sugar. Start the mixer on low and set it to high and beat for 5 mins till it reaches a light cream and fluffy consistency. (if you’re using a kenwood major mixer like me, start on 1, gradually shift to speed 5 and let it beat for 5 mins) (3) set it back to low and add in vanilla essence, pour in the flour mixture bit by bit followed by melted butter (bit by bit as well). Stop once all butter is poured in. (4) Use the whisk attachment to manually mix further to ensure well incorporated. Set aside three tbsp worth of mixture and add in a tsp of choc emulco and a tsp of cocoa powder and mix. This will be used for decoration. (5) set aside for the chocolate cake layer. 190g of cake mixture and fold in with 2 tsp of choc emulco and a tbsp of cocoa powder. (6) Pack them into piping bags and pipe into 10x10 inch trays (i used 9x9 inch trays). Choc batter -> Cake mixture -> Choc deco. Ensure the tip is cut small to produce the choc line layer. (7) Using a toothpick, create swirls by lightly touching the surface and pop it in the oven at 180c for 15 mins. (Top and Bottom no fan mode) (8) Use a knife and slide across the corners after taking out and allow the cake to cool for 15 mins. Lay on cling wrap and slice into two. Pipe your nutella in and fold. (9) Double boil white chocolate, matcha and cooking oil and chilled completely before adding nestum (for crunchiness) (10) Chill for 4 hours and cut into rolls. Serve immediately.