Chinese Food
Beautiful and delicious Matcha pudding
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I've always been in love with Matcha. I'm inexplicably fond of those desserts with Matcha marks. The taste of Matcha is fragrant, elegant and quiet. It is slightly bitter but sweet. And the desserts made of Matcha all have their own unique taste and indelible marks. It's like when love comes quietly, it doesn't have any omen or preparation. Unconsciously, it likes it. It gradually seeps into its own blood and starts a new metabolism. The light fragrance of Matcha is wafted in our own world and passed on to the person who is willing to share it. It is like a kind of love. Although it is not vigorous and moving, it is simple and sincere, plain and precious. It lingers in our hearts and aftertaste for a long time. To be a person who loves Matcha. To live with him (her) who also loves Matcha. There is a light bitterness in life and a slight sweetness in life. This feeling is just right. Today's Matcha pudding. With the guguhoff cake mold. I feel a lot more elegant. From start to finish. Just
Cooking ingredients
Cooking Steps
Step1:Mix the Matcha powder, white jelly and sugar powder in the same container.
Step2:Add milk in batches and stir well.
Step3:Sift it. Pour it into the milk pot.
Step4:Bring to a boil over medium heat (stir as you cook) and turn off the heat. Pour the pudding solution into the mould.
Step5:Refrigerate for 5 minutes and it will solidify. Demould and enjoy.
Step6:Finished drawings.
Step7:Finished drawings.
Step8:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
