Chinese Food
Matcha makes perfect
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The green haze at home is Kaifeng. It should be used up as soon as possible. Continue the last Matcha series. Today, I will make Japanese Matcha.
Cooking ingredients
Cooking Steps
Step1:Heat the cream in a small saucepan over medium low heat until it boils slightly. Stir the cream.
Step2:Add white chocolate. Stir until melted.
Step3:Add butter and honey. Stir until melted.
Step4:Sift in the tea powder. Stir gently until well mixed.
Step5:Pour into the mold with the oiled paper. Refrigerate for at least 3 hours.
Step6:Demoulding and cutting block.
Cooking tips:This is the formula after several tests. A small amount of honey added here will make the finished product slightly soft. Wang's honey will not be too sweet. This component will not make the raw tea too sweet. The flower fragrance is very elegant. The fragrance will be very beautiful when rubbed in the Matcha. There are skills in making delicious dishes.
