Oven-free ❗ Matcha Milk Jelly that Succeeds After Stirring 😋

Oven-free ❗ Matcha Milk Jelly that Succeeds After Stirring 😋

1. First prepare the raw materials

2. Add matcha and caster sugar to the milk, stir well while boiling

3. Heat matcha milk to 60 degrees, add gelatin powder

4. Stir until the gelatin powder melts, turn off the heat and add whipped cream and stir well

5. After mixing well, sieve the custard slurry twice

6. After sieving, put it into a sterilized container and put it in the refrigerator for 4 hours.

7. The finished milk jelly is soft and soft, melts in the mouth

8. It can also be cut into pieces, sprinkled with matcha powder, or paired with taro ball ada, white jade balls, various ways to eat, very suitable for a small summer dessert

Tips:

1. Just heat the milk to 60 degrees, don't heat it to boiling, otherwise the milk will crust and the custard will not be smooth
2. If there is no tea pot, the milk paste should be sifted twice in the end to avoid the matcha cakes and the milk jelly layered
3. If you want to make a cubed custard, you can add 2g of gelatine powder to make it more elastic
4. The formula can be made into 4 125ml panna cotta cups, replaced with gelatine tablets, and put 2 tablets