Matcha pudding(mo cha bu ding )

Matcha pudding

Introduction:

"A lot of Matcha powder was hoarded a few years ago, but the price is not very cheap, but the quality is very high. I want to consume these Matcha powder as soon as possible before the taste period. There should be a lot of Matcha Series in the near future. I hope this fresh green can bring you a bit of coolness in the hot summer."

Production steps:

Step 1: soak Geely Ding in ice water and set aside. Sift Matcha powder and set aside

Step 2: mix the milk and cream evenly and heat it in low heat

Step 3: pour in sugar and stir well

Step 4: pour part of the heated milk cream mixture into the sifted Matcha powder, and mix well with the manual egg beater

Step 5: pour the stirred Matcha cream through the filter into the remaining milk cream mixture

Step 6: heat the mixture over a low heat, drain the water and put it into the warm Matcha liquid

Step 7: turn off the heat and quickly stir the Matcha liquid to fully dissolve the drug

Step 8: sift the pudding liquid into a container cooled by ice water

Step 9: after the pudding liquid is slightly cooled, filter it into a pudding bottle cooled by ice water, wait until the pudding liquid is completely cooled, and then refrigerate overnight until it solidifies

Materials required:

Milk: 200g

Cream: 150g

Matcha powder: 7g

Fine granulated sugar: 25g

Gilding: 1 tablet (5g)

Note: it's hot in summer. If the pudding is stored at room temperature for a long time, it may become liquid, so you should eat it as soon as possible after taking it out of the refrigerator

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Mo Cha Bu Ding