Matcha pudding

 

There are many methods of pudding, steamed, roasted and frozen. Different methods have different tastes, advantages and disadvantages. Frozen pudding is the simplest and most successful. Stir it and put it in the refrigerator.

 

Raw materials: Geely Ding tablets, milk, fine granulated sugar, Matcha powder.

 

Practice steps:

 

Step 1: cut Geely Ding tablets and soak them in ice water.

 

Step 2. Cook milk and fine granulated sugar in a milk pan until slightly boiling.

 

Step 3: sift Matcha powder into a bowl, first add a little hot milk and mix well until there are no particles.

 

Step 4. Pour in the remaining milk and mix well.

 

Step 5: put in the soaked gelatine tablets and stir until melted.

 

Step 6 sieve the pudding solution.

 

Step 7. Load the pudding cup.

 

Step 8. Refrigerate for 4 hours.

 

Step 9: demould.

 

Step 10, Duan ~ Duan ~ Matcha pudding is completed!

 

Tips:

 

/Gelatine / 1. Gelatine is also called gelatin or fish glue. It is a colloid extracted from animal bones and its main component is protein. It is widely used in the production of mousse cake and jelly. 2. Gillitin is divided into flake and powder, that is, gillitin tablet or gillitin powder. Both forms of gillitin can be used only after foaming. 3. The ratio of Geely Ding powder to blister hair is 1:3 (e.g. 5g Geely Ding powder and 15g water) / Matcha powder / Matcha powder of ruozhu is used in the video. If conditions permit, small partners can use Isuzu. Good Matcha powder, the color is emerald green, which is very natural. In the state of dry powder, it smells not only tea, but also a little light seaweed/ Sieving / Matcha powder needs to be sieved for 1 ~ 2 times before use, otherwise it is easy to agglomerate. If there is still caking after mixing with water, you can sieve the liquid again. It is normal for the pudding liquid to have the precipitate of Matcha powder, which basically has no effect on the taste.