2023-06-19 14:46:42
The cellulose of matcha is 52.8 times that of spinach and 28.4 times that of celery.
ingredients:
40g white chocolate, 8g matcha, 350g milk, 40g sugar, 6g gelatin, 60g water
practice:
1. Cut the white chocolate into small pieces and melt it in insulating water. Sift the matcha tea into the melted chocolate and stir to combine.
2. Sprinkle the gelatin powder into the water and let it melt.
3. Put the milk and sugar in a saucepan and heat it to 60°C. Stir constantly to melt the sugar. After removing from the heat, put the gelatin water into the milk and stir until it melts,
4. Pour a small amount of milk into the matcha several times and stir well.
5. Filter the pudding liquid, put it in ice water to cool to 20°C, and put it in a container for 5 hours.
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