Chinese Food
Baked pudding with Matcha
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It's getting hotter and hotter. It's hard to avoid the feeling of sweating all over in advance when I think of the oven open in the coming summer. It's totally different from the warmth of the oven in winter. However, since we can't stop the steps of summer, let's welcome it happily. In summer, it's time for all kinds of cold drinks to be popular again. Here, it's necessary to mention the sour plum soup that I make every summer. The cool sour plum soup can be drunk happily and vividly. Only in summer can I feel it. And eating the pudding just taken out of the fridge with the fresh smell of Matcha is also one of the enjoyment of summer. Although the making process of Matcha baked pudding is very simple, it will take a lot of effort to make a good effect, because Matcha is not so obedient in pudding. So pay special attention to the last tips.
Cooking ingredients
Cooking Steps
Step1:Pour the milk and sugar into the milk pot. Heat over low heat and stir until the sugar melts. The milk is steaming (no need to boil). Put the tea powder into a big bowl. Pour the heated milk into the big bowl. Stir well.
Step2:After the egg and yolk are mixed and broken up, pour them into the milk in step 1 (if the milk is hot, it needs to be cooled to not be scalded before pouring in the egg).
Step3:Pour in the animal cream. Stir well. Make into the pudding liquid.
Step4:Sieve the pudding 23 times.
Step5:The sifted pudding liquid. Let stand for more than half an hour.
Step6:Pour the standing pudding liquid into the mold. Put the mold into the baking pan. Pour hot water into the baking pan. The height is at least 1 / 2 of the pudding liquid. Place the pan in a preheated 165 degree oven. Bake for about 30 minutes until the pudding is completely set. The baked pudding is more delicious when refrigerated.
Cooking tips:1. It is very important to make Matcha pudding and the dosage of Matcha powder. According to the formula, 1 / 2 teaspoon is enough. Don't increase the amount of tea if you like the strong smell of Matcha, because too much Matcha powder can't be combined with pudding liquid, which will produce precipitation and affect the effect during baking. 2. To bake a smooth pudding, it's best to sift it. Only after half an hour, can the ingredients in the pudding mix with each other and make a good texture. Moreover, if it is not kept still, the baked pudding is likely to have a lot of Matcha powder on the surface of the pudding, which will affect the sales. 3. The pudding needs to be baked in a water bath. Pour 1 / 2 of the height of the pudding liquid into the baking tray. If your baking tray is deep, you can pour hot water equal to the height of pudding liquid. The effect is better. If you don't use the water bath method, the pudding will be baked old. The internal tissue appears
