Milk
How to make Matcha milk sauce?
How to make Matcha milk sauce?
Matcha milk sauce
"Add milk and whipped cream and cook slowly to make a delicious matcha flavor with matcha flavor. When it is just prepared, it will become slightly thick, but as the temperature decreases, it will become soft and sticky like caramel. It tastes better on freshly roasted toast. It can also be added to hot milk to make a drink.
Imprimer
Pin
Rate
Portions:
Calories: 403kcal
Ingrédients
- 50 ml milk A
- 10 g Matcha powder
- 150 ml milk B
- 100 ml cream
- 80 g White sugar
Instructions
- Heat 50ML of milk A to a temperature of about body temperature, add the sieved matcha powder, and stir well with egg until it is no caked and smooth, making a matcha milk solution
- 150ML of milk B is added to a deeper milk pan together with caster sugar and whipping cream. Heat it on a small fire until the color turns yellow. When shaking, the thick condensed milk can't be seen at the bottom of the pan. The whole process takes about 15 minutes. Stir, please wear insulated gloves in the later period to avoid being burned by hot gas
- Add the matcha milk solution to the previous step, stir well and heat until it boils again, then turn off the heat and put it in a heat-resistant container for storage
Notes
- The amount of ingredients given by Fangzi can make a sauce of about 180ML
- The temperature will rise to a relatively high level when heated to the later stage, please be sure to wear insulated gloves for operation
- The color of this sauce will change after being stored for a while, so it is not recommended to make a large amount of long-term storage, it is best to eat as you want ~
Nutrition
Apports nutritionnels
Matcha milk sauce
Quantité par portion
Calories 403
Calories des lipides 198
% des apports journaliers*
Fat 22g34%
Lipides saturés 13g81%
Choléstérol 79mg26%
Sodium 62mg3%
Potassium 170mg5%
Carbohydrates 46g15%
Sucre 45g50%
Protéines 7g14%
Vitamine A 1147IU23%
Calcium 146mg15%
Fer 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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