Tea and roast pudding
By VicentaLakin
It is inevitable that in the summer that the oven will be opened in the future, there will be a sweaty rush. But since it can't stop the summer, then greet it with joy. In the summer, all kinds of cold drinks are back on track. The production of tea-painted pudding is simple, but it takes a lot of effort to make it work, because tea-painted in pudding is not so "do what you want"! Eating the pudding that just came out of the fridge with the taste of fresh tea is really a pleasure. If you don't believe me, try it this summer
Recipe Recommendations
- milk 200g
- light cream 50g
- fine sugar 50g
- eggs one
- egg yolk one
- matcha powder 1/2 teaspoon
- sweetening
- roast
- several hours
- simple
Steps for Tea and roast pudding
1
Milk and sugar pour into the eggbasket, little fire boils until sugar melts, milk gets hot
2
Powdering tea into an eggbath and pouring cooked milk into a cup of tea
3
Eggs and yolk are scattered, and they're pouring in the non-hot milk of tea. Medium
4
Add the cream
5
We'll mix the made tea and pudding with a manual omelet
6
It's 30 minutes past screening
7
Quiet pudding
8
Put not less than half of the hot water on the grill, put it in the preheated oven, fire, mid-level, 30 minutes of toast
9
It's better to eat after freezing..Tea and roast pudding Make Tips
Notes:
1. When making matcha pudding, the amount of matcha powder is critical. The measurement specified in the recipe, 1/2 teaspoon, is perfectly adequate. Those who prefer a stronger matcha flavor should not be tempted to add more, as excess powder cannot blend properly with the pudding mixture and will settle during baking, affecting the result.
2. To achieve a smooth and tender texture, it is best to strain the pudding mixture. Letting it rest for half an hour is also essential; only after sufficient resting time can the various ingredients fully blend to create a good texture. Moreover, if not rested, the baked pudding is likely to have matcha powder floating on the surface, which affects its presentation.
3. The pudding needs to be baked using a water bath. Pour hot water into the baking pan until it reaches half the height of the pudding liquid. If your baking pan is deep enough, you can pour hot water equal to the height of the pudding liquid for even better results. Without a water bath, the pudding will turn out tough and develop a honeycomb texture inside, losing its smoothness.
4. Overbaking is the biggest taboo for pudding; otherwise, many small honeycomb holes will appear on the surface or inside, greatly diminishing the texture. You need to flexibly adjust the baking time based on your specific oven and the size of the mold. Bake just until the pudding is set.
5. If you do not use the baking bowl shown in the picture, you can also use a metal pudding mold and turn it out onto a plate after baking.