Baking pudding with Matcha(mo cha kao bu ding tian qi yue lai yue re ru xia qian de qing liang gong ke )

Baking pudding with Matcha

Introduction:

"It's hard to avoid sweating in advance when you think about the future summer with the oven on. However, since we can't stop the summer coming, let's welcome it happily. In summer, all kinds of cold drinks should be popular again. Although the production process of Matcha baking pudding is very simple, it still takes a lot of effort to make a good effect, because Matcha is not so "obedient" in the pudding! It's really a pleasure to eat the pudding with refreshing Matcha flavor just taken out of the refrigerator. If you don't believe it, try it this summer. "

Production steps:

Step 1: pour the milk and sugar into the egg bowl, cook over low heat until the sugar melts and the milk steams

Step 2: pour the Matcha powder into the egg bowl and pour the cooked milk into the Matcha powder

Step 3: break up the egg and yolk and pour them into the Matcha milk which is not hot

Step 4: add light cream

Step 5: mix the prepared Matcha pudding liquid with a manual egg beater

Step 6: sift and let stand for about 30 minutes

Step 7: pour the pudding liquid into the baking bowl

Step 8: add hot water no less than half of the pudding to the baking pan, put it into the preheated 165 ° oven, heat up and down, middle layer, and bake for 30 minutes

Step 9: better taste after cold storage

Materials required:

Milk: 200g

Light cream: 50g

Fine granulated sugar: 50g

Egg: 1

Egg yolk: 1

Matcha powder: 1 / 2 teaspoon

Note: Note: 1, the production of Matcha pudding, the amount of Matcha powder is the key. According to the dosage of the formula, that is, 1 / 2 spoon is enough. Friends who like Matcha with heavier flavor should not increase the dosage because too much Matcha powder can not be combined with pudding liquid, which will produce precipitation in the baking process and affect the effect. 2. To bake the soft and smooth pudding, the pudding liquid should be screened. And the half-hour standing time must not be less, as long as the standing time is enough, all kinds of ingredients in the pudding liquid can be fused together to bake a good texture. Moreover, if the pudding is not still, there will be a lot of Matcha powder on the surface of the pudding, which will affect the appearance. 3. The pudding needs to be baked in a water bath. In the baking pan, pour in hot water that is 1 / 2 higher than the pudding liquid. If you have a deep baking tray, you can pour hot water equal to the height of the pudding liquid. The effect is better. If you don't use the water bath method, the pudding will be "old", the internal organization will appear honeycomb, and lose the tender and smooth taste. 4, pudding most taboo roasted, otherwise the surface or interior will appear a lot of honeycomb holes. The taste of baked pudding is greatly reduced. According to the actual situation of each oven and the size of grinding tools. You need to adjust the baking time flexibly until the pudding solidifies. 5. If you don't use the baking bowl in the picture, you can also use the metal pudding mold to bake the pudding and button it upside down.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Cha Kao Bu Ding Tian Qi Yue Lai Yue Re Ru Xia Qian De Qing Liang Gong Ke