Matcha custard

Overview

The super popular and particularly tempting panna cotta is here

Tags

• baking
• children
• afternoon tea
• animal whipped cream
• cake flour
• corn starch
• egg yolk
• matcha powder
• milk jelly matcha powder
• unsalted butter
• whipping cream
• fine sugar
• gelatin tablets
• milk
• protein

Ingredients

Steps

1. 1 Mix corn starch and matcha powder first; heat sugar and milk, then pour in matcha powder;

   

2. 2 Then add light cream and stir for a while; heat slowly over medium-low heat, stirring constantly; cook until a thick paste forms; turn off the heat, add gelatin sheets soaked in cold water, stir and melt;

   

3. 3 Pour into the mold and place in the refrigerator until frozen. Add 50g of fine sugar to the egg whites in three batches and beat until neutral and close to dry foam;

   

4. 4 Add 25g of sugar to egg yolks and beat until the color becomes lighter; add 1/3 of the meringue to the egg yolk paste, add the remaining meringue in two batches, and mix until even

   

5. 5 Sift in the flour and matcha powder, stir evenly; melt the butter and milk over water or in the microwave, then pour it into the batter along the spatula;

   

6. 6 Pour the batter into a baking pan lined with greaseproof paper; bake in Depp oven at 175 degrees for 18 minutes

   

7. 7 Add light cream to fine sugar, whip it quickly and take it out. After cooling, spread the cream evenly on the cake body. Sandwich the matcha custard and cut it into long strips with a square cross-section. Arrange them in the middle of the cake slices with cream; roll them up and that's it;