Matcha Baked Pudding
1.
Pour the milk and caster sugar into the milk pan, heat it on a low heat and keep stirring until the caster sugar melts and the milk emits heat (no need to boil). Put the matcha powder into a large bowl, pour the heated milk into a large bowl, and mix well
2.
After the egg and egg yolk are mixed and beaten, pour it into the milk in step 1 (if the milk is hot, it needs to be cooled until it is not hot and then pour the egg)
3.
Pour in animal whipped cream and mix well to become pudding liquid
4.
Sift the pudding liquid 2-3 times
5.
After sieving the pudding liquid, let stand for more than half an hour
6.
Pour the static pudding liquid into the mold, put the mold into the baking pan, pour hot water into the baking pan, the height is at least 1/2 of the pudding liquid. Put the baking tray into the preheated 165 degree oven and bake for about 30 minutes, until the pudding liquid is completely solidified. The baked pudding is more delicious after putting it in the refrigerator
Tips:
1. To make matcha pudding, the amount of matcha powder is very important. According to the dosage of the formula, that is, 1/2 teaspoon is sufficient. Friends who like the strong taste of matcha should not be greedy and increase the dosage, because too much matcha powder cannot be combined with the pudding liquid, which will cause precipitation during the baking process and affect the effect;
2. To bake the tender and smooth pudding, the pudding liquid is best sieved. And it must not be less than half an hour. Only after standing for enough time, the various ingredients in the pudding liquid can fuse with each other and bake a good texture. Moreover, if it is not allowed to stand still, the baked pudding may have a lot of matcha powder on the surface of the pudding, which will affect the appearance of the pudding;
3. The pudding needs to be baked in a water bath. Pour hot water into the baking pan that can submerge 1/2 the height of the pudding liquid. If your bakeware is deeper, you can pour hot water equal to the height of the pudding liquid for better results. If you do not use the water bath method, the pudding will be "old", the internal tissue will appear honeycomb, and the tender taste will be lost;
4. The pudding is most taboo to overheat, otherwise there will be many honeycomb holes on the surface or inside. The taste of the baked pudding is greatly reduced. According to the actual situation of each oven and the size of the mold, the baking time needs to be flexibly adjusted, and it is enough to bake until the pudding is solidified;
5. This pudding, if you don't use the small baking bowl as in the picture in my step, you can also use a metal pudding mold. After baking, it will be poured out like caramel pudding (click here to enter).
