Matcha Pudding
1.
Prepare all the ingredients, soak the gelatine tablets in water to soften
2.
Pour milk and sugar into the milk pot, stir while heating until the sugar melts, then turn off the heat
3.
Put the matcha powder into the bowl, add the milk one by one, and use a manual whisk to mix each spoonful. When the milk is warm, it will be easier to mix.
4.
Beat to a fine matcha paste
5.
Add all the matcha paste to the milk pot, stir as much as possible, and mix evenly
6.
Then sift it to remove the unstirred matcha particles, and you can get a very delicate matcha milk liquid.
7.
Drain the soaked gelatin tablets into a bowl, add three spoons of heated milk, and let the temperature of the milk melt the gelatin tablets into a liquid state
8.
If the milk temperature is not high enough, put the gelatine bowl in a hot water bowl to melt
9.
Add the melted gelatin solution to the matcha milk liquid, stir well and then sit in cold water to cool down, and put it in the refrigerator for 5 minutes when it drops to room temperature.
10.
Beat the whipping cream to six to distribute, and it is in the shape of a thick, flowable yogurt
11.
Take out the refrigerated matcha milk liquid and add it to the whipped cream. Stir evenly while adding. The pudding solution is ready. If there is too much foam on the surface, you can skim it.
12.
Pour into a cup, put it in the refrigerator and chill until it is solidified and ready to eat, about three or four hours
Tips:
1. When the matcha powder is added to milk, the milk temperature is too low, matcha is easy to have particles, a little temperature is more melted into one, it can be remedied by stirring with insulated water
2. The matcha liquid must be sieved to be delicate, and the sieve should be denser
3. When the gelatin solution and the matcha solution are mixed, if the temperature is too low, it may agglomerate. Insulate water to remedy it.
4. Be sure to cool the matcha liquid before mixing the matcha liquid and whipped cream, otherwise delamination is likely to occur
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