Matcha Xiaofang
1.
Prepare ingredients:
I have bought many matcha teas, and I still like the color and taste of Qinglan the most. This is sent from Japan, and it feels better than the ones I bought on Taobao.
2.
Prepare a container that can be put in the refrigerator compartment.
3.
Spread a thin layer of coconut paste, not too thick, this container is relatively large, about 20g used, it will affect the taste of matcha.
4.
Pour 80g of pure milk in a glass bowl, then slowly pour in cornstarch, and use chopsticks to stir evenly while pouring.
5.
Be sure to stir well quickly, otherwise it will clump easily.
6.
Prepare a non-stick pan,
Pour in the remaining pure milk, whipped cream, and fine sugar in turn.
7.
Pour in the matcha powder and beat the matcha evenly with a tea bowl.
8.
Be patient when making matcha tea until it is completely dissolved.
9.
Turn on a low heat and cook until it is about to boil.
10.
Pour the milk starch paste that was mixed well before.
11.
Quickly stir up and down with egg custard and mix evenly.
12.
Stir it with egg custard for a while, it will solidify into a ball quickly, turn off the heat.
13.
Pour it into the container where the coconut paste was spread before, and use a spatula to smooth it out as much as possible.
Let it cool for a while, cover with plastic wrap, and put it in the refrigerator for 3-4 hours.
14.
Take it out of the refrigerator, touch the surface with your hand, it is very elastic.
15.
Buckle upside down on a clean baking mat.
16.
Cover the serrated knife with hot water and cut it into small square shapes.
Sprinkle the remaining coconut paste, and roll a layer of coconut paste around each small square. Be sure to make it thin, not too thick!
17.
On the plate, the green and green matcha color is really super nice. One bite down, there is a light fragrance of matcha, not greasy.
Tips:
Matcha must be beaten well, otherwise it will affect the taste very much.
