Matcha milk pudding towel roll, fresh matcha, silky milk pudding, sweet cream, bringing a unique taste experience.

5 grams of gelatin sheets, soaked in cold water for about 5 minutes until softened, set aside.

Heat 150 grams of milk until it is just about to boil, then gradually pour it into 5 grams of matcha powder while stirring.

Stir until the matcha powder is completely dissolved.

Pour everything back into the milk, and at the same time add 30 grams of granulated sugar, stirring until the color is even.

Soften the gelatin sheets, squeeze out the water, and stir into the milk until completely dissolved.

Add 150 grams of light cream and stir until well combined.

Sift 2-3 times and pour into the mold, let it cool, then refrigerate to set.

3 eggs, 250g of milk, 55g of granulated sugar, 25g of corn oil, mix them together first.

Sift in 100 grams of cake flour and 10 grams of matcha powder.

Stir until the matcha powder is fully dissolved and evenly mixed.

Sift the batter 2-3 times to remove large lumps.

Then put it in the refrigerator to chill for 3-4 hours for later use.

Take out the chilled batter, and stir it evenly. Prepare a non-stick pan for heating and brush a layer of vegetable oil on it.

Then, after the pan is hot, pour in an appropriate amount of batter.

Turn a few times to make the batter evenly smooth.

Pour out the excess batter.

Continue to heat over low heat until the batter is no longer runny, the surface becomes dry, and small bubbles start to form.

Then flip the pan and pour the pancake onto the parchment paper.

After completing all the operations, let it cool and set aside, remember to cover with parchment paper or plastic wrap to prevent the pastry from cracking.

After the pudding has set, take it out and cut it into strips for later use.

After the cake layers have cooled, whip 250 grams of fresh cream and 25 grams of granulated sugar until it reaches a relatively firm foam.

After the cake layers have cooled, whip 250 grams of fresh cream and 25 grams of granulated sugar until it reaches a relatively firm foam.

Place a matcha panna cotta and evenly spread cream in the middle.

Fold both sides inward.

Start rolling from the pudding side.

Refrigerate for 2 hours to set.

After setting, take it out and sprinkle a layer of powdered sugar.

Matcha milk pudding towel roll, done O(∩_∩)O

The QQ bouncy texture is silky and smooth, with a pleasant fragrance that is intoxicating.

Fresh matcha flavor and smooth panna cotta texture.

Blending Eastern tea culture with Western desserts, it conquered my taste buds.