Matcha light milk baked pudding, easy to make, sweet but not greasy, with a chewy and soft texture.
Today I'm making a matcha light milk baked pudding. It's easy to make, and the overall texture is soft and tender, melting in the mouth. The taste is delicate and smooth, with a creamy aroma that fills the mouth in one bite. Combined with the fragrance of matcha, it's like a refreshing breeze. Take a sip of matcha pudding, the taste is sweet but not greasy, and the texture is tender and elastic.1. Choosing a good matcha powder can enhance the color and taste of pudding.2. Pudding liquid must be sieved and left to stand for half an hour to allow various ingredients to blend together, resulting in a better texture of the baked pudding.
Step 1 . 10g matcha powder, sieve it.
Step 2 . Take 250 grams of hot milk and add it in portions, stirring until the matcha powder is completely melted.
Step 3 . Pour the matcha paste into a large bowl, add the remaining milk and 50 grams of white sugar, and stir well.
Step 4 . Add 150g of whipped cream and 3 eggs, stir well.
Step 5 . Sift twice to remove large particles and make the batter more delicate.
Step 6 . Pour the pudding liquid into the mold.
Step 7 . Put it in another large dish, pour in half full hot water, and then put it in the oven.
Step 8 . Preheat the oven to 180 ℃ in advance and bake for 40 minutes.
Step 9 . Take it out and let it cool.
Step 10 . Matcha light milk baked pudding, complete O (∩ _ ∩) O
Step 11 . Overall soft and tender, with a delicate and silky texture.
Step 12 . The taste is sweet but not greasy, with a chewy and tender texture.
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