Matcha Pudding [first Taste Diary]

Matcha Pudding [first Taste Diary]

1. Cut the gelatine slices and soak them in ice water to soften them.

2. Boil the milk and sugar in a milk pot until it boils.

3. Sift the matcha powder into a bowl, add a little hot milk and stir until there are no particles.

4. Pour in the remaining milk and stir well.

5. Add the soaked gelatin slices and stir until melted.

6. Sift the pudding liquid.

7. Fill the pudding cup.

8. Keep in the refrigerator for 4 hours.

9. It can be demoulded.

10. Duang~Duang~'s matcha pudding is complete!

Tips:

/Gelatin/
1. Gelatin is also called gelatin or isinglass. 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. Gelatine is divided into flakes and powders, namely gelatine tablets or gelatine powder. Both types of gelatine need to be soaked before they can be used.
3. The ratio of gelatin powder and blisters is 1:3 (example: 5g gelatin powder, 15g water)

/Matcha powder/
Wakatake’s matcha powder is used in the video, and Isuzu’s can be used if conditions permit. Good matcha powder, the color is emerald green and very natural. In the dry powder state, it smells with a touch of seaweed in addition to the fragrance of tea.

/Sieving/
When the matcha powder is in dry powder state, it needs to be sieved 1~2 times before use, otherwise it will be easy to clump. If there are still lumps after adding water and stirring, you can sift the liquid again. It is normal for the pudding liquid to have the precipitated matter of matcha powder, and basically it will not affect the taste.