1. Prepare the ingredients
2. Sift the matcha powder
3. 100ml milk is heated to about 40℃
4. The heated milk is slowly poured into the sifted matcha powder
5. Stir evenly with a whisk
6. Put 200ml whipped cream+300ml milk+80g sugar into a suitable container and heat
7. During the heating process, keep stirring to avoid sticking the pot. You can also leave the fire for about 10 seconds to avoid the temperature from being too high.
8. The best boiled milk sauce is in the following state
9. Add the boiled milk sauce to the previous matcha milk solution
10. Stir well
11. Put it into a bottle that has been sterilized and dried in advance
Tips:1. The special tool for mixing matcha powder is the tea bowl. If there is one, it will be easier to sprinkle the matcha powder.
2. Be patient when making the milk sauce. Depending on the size of the container and the heat, the time to evaporate the water varies. In the recipe, I use the ordinary small milk pot size container, and it takes 20 minutes for the induction cooker to heat up. About time.
3. Matcha paste is very easy to oxidize. The prepared matcha paste should be stored in the refrigerator and can be stored for a week.
4. Don't reduce the amount of matcha powder at will, otherwise the taste will not be enough. The original recipe comes from the matcha dessert book from Xiaoshan Garden. The sugar content in it is more. It has been halved here. If you still feel too sweet, you can make your own discretion Increase or decrease.
5. The color of authentic matcha powder should be emerald green to dark green. After adding water, the color should be stronger. If you make matcha desserts, the color is always wrong, such as yellow and dark, it is chicken feces yellow chicken. Shit is green, so maybe your matcha powder is wrong.
