Steamed Matcha Pudding
1.
Put sugar and 2 tablespoons of water on the pot, stir briefly, turn on the induction cooker, and cook the caramel with 600 watts of fire in the "even heat" mode.
2.
When the caramel reaches the desired color, turn off the heat, quickly add 2 tablespoons of hot water, shake the pot back and forth to make the mixture evenly, and pour it into the mold while it is hot.
3.
Add 50ml milk to the matcha powder, beat it with a tea sieve, and set aside.
4.
Beat the eggs, but don't beat them up.
5.
Add fine granulated sugar to the milk, use a "uniform fire" of 400 watts to boil until the sugar melts and the milk is slightly boiling, then turn off the heat.
6.
Slowly add into the egg liquid in portions, stirring while adding.
7.
Add matcha liquid and mix well.
8.
Sift the mixed pudding liquid.
9.
Pour the matcha pudding liquid into the mold and put it in the cage.
10.
First use an induction cooker to boil a pot of water. When the water is boiled, the power will turn to 120 watts. Put it in a basket, cover the lid, and steam for 6 to 7 minutes.
11.
After the steamed matcha pudding is allowed to cool, put it in the refrigerator for about 4 hours before taking it out of the mold and eating.
12.
Insert the stripping knife between the pudding and the mold, draw a circle along the mold, and gently shake the mold to make air enter between the mold and the pudding. Place the plate on the mold, press and turn the mold to make the pudding mold upside down on the plate, tap the mold to make the pudding film mold. It can be eaten with some honey red beans.
Tips:
1､The degree of caramel caramelization needs to be controlled by yourself. The taste of caramel largely determines the flavor of the pudding. Experiment a few times to find out your favorite degree of coking.
2､I use Midea induction cooker, please adjust the method appropriately according to your own induction cooker mode.
3､The last step of heating water when cooking caramel, the caramel will splash everywhere, please pay attention to safety.
