1. Put the milk, whipped cream, and granulated sugar together in a non-stick milk pan, boil on high heat and then turn to low heat to simmer.
2. Stir a little matcha powder with a little milk to make a fine matcha paste
3. Slowly simmer a thick paste like condensed milk, which can be divided by a shovel.
4. Turn off the heat temporarily and add matcha paste
5. Stir the matcha paste well, then turn on a low heat and continue to simmer
6. Boil until it becomes a very thick paste, and it won’t be easy to close with a shovel.
7. Fold it into a square box about 12 cm in size with greased paper, and pour the milk paste into it carefully. The well-boiled milk paste will hardly stick to the non-stick pan. Put it in the freezer of the refrigerator and immediately freeze for 1 hour.
8. The frozen milk candy is cut open and wrapped in various oiled paper, folded into a candy shape.
9. The packaged milk candy still needs to be frozen or refrigerated
10. It melts in your mouth and tastes very good
Tips:The milk must be stirred continuously during the boiling process, especially after it has thickened. Otherwise it's easy to get muddled.
After the milk paste is made, it must be poured into a mold covered with greased paper. The mold should not be too large, and it is best to fold it into a box shape of about 12 cm.
This milk candy must be frozen before dicing.
The consistency of the simmer is adjusted according to your preference.
