1. Main and auxiliary materials: 50g milk powder, 3 egg yolks, 10g matcha powder, 200g light cream Seasoning: white sugar, purified water
2. Separate the eggs and take the yolk for later use.
3. Take a container, add 50g milk powder to 350ml purified water and mix well. Add matcha powder and mix well.
4. Add egg yolks. At this time, the mixed solution must be fully stirred evenly.
5. Then heat. Slowly simmer.
6. Just turn off the heat when you feel like it is boiling. Let it cool to room temperature.
7. Whip the whipped cream lightly.
8. Add the cool mixture and stir.
9. Put in the refrigerator to freeze
10. Stir it every 1 hour.
11. It can be eaten in 4 hours.
Tips:Do not use too much matcha powder. If milk is used, 5g of matcha powder is sufficient for a 200ml bag of milk.
