"Tinrry Afternoon Tea" teaches you how to make matcha ice cream layers

Cooking Instructions

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2. The night before preparing to make ice cream, put the ice bucket of the ice cream machine into the freezer compartment of the refrigerator and freeze it until the sound of freezing liquid can not be heard, the freezer does not exceed -18 degrees, and the ice bucket can be kept in the freezer all the time, and you can make ice cream whenever you want.

   

3. Cook the red bean paste first, add the honey red beans and water to the milk pot, cook over medium heat until the red beans come out of the sand, and the state that can be easily flattened with a spoon can be put out to cool for later use, the water should not be boiled too dry, because the red beans will also absorb water during the cooling period

   

4. Next, make the ice cream and mix the matcha powder with 50 grams of caster sugar, so that each piece of caster sugar is wrapped in matcha powder, so that it will be easier for the matcha powder to dissolve later

   

5. Then separate the yolk out

   

6. The milk is boiled in a milk pot until it is steaming but not yet boiling

   

7. Pour 90 grams of caster sugar into the egg yolk and beat it with a manual whisk until it turns white, so that the egg yolk contains air and the heat transfer is slower when the milk is added

   

8. If you hit such a state in the figure, you can expand the volume by more than 2 times

   

9. Then because we have to operate with both hands, we can prepare such an "egg basin holder" (sold by Taobao Search Tinrry) to fix the egg basin to prevent movement, or we can use a wet rag to pad the bottom of the egg basin to prevent non-slip

   

10. Then slowly pour in the hot milk while stirring the egg yolk paste evenly, pour in a little bit at first, mix evenly and then continue to pour, and wait until there is a little temperature to pour a little faster, so as not to blanch the egg yolk and have lumps

    

11. Then immediately pour the custard into the milk pot and heat it over medium and low heat, stir constantly, and cook the custard until thick
    [Tips: The process of boiling the custard over medium and low heat can not only sterilize the egg yolk, but also remove the fishy smell of the egg yolk, but this degree should be grasped well, if there is a thermometer friend in the house, keep stirring the custard until it is heated to 80~82 degrees, that is, the temperature is about the same when the custard is steaming a lot, and it is necessary to leave the fire immediately at this time, Otherwise, if the temperature exceeds 83 degrees, the custard will easily turn into egg drop soup and fail】

    

12. Cook until the bubbles are basically gone, and there is a lot of heat, then the custard is ready, you can draw a horizontal line like in the picture, if you can keep it without disappearing, you can also prove that the custard is ready

    

13. Then pour some of the boiled custard into the matcha powder mixed with caster sugar, using a small manual whisk or spoon to mix thoroughly

    

14. It takes about 5 minutes until it mixes to a paste-like and delicate state like the one in the picture and the caster sugar melts

    

15. At 10:00 in the video, there is some knowledge of matcha powder, please read it carefully, so as to choose your favorite matcha powder, here is a brief explanation:
    1. The color of matcha powder produced in China is generally yellow-green, which is normal, the taste has a bitter and astringent taste, and the intensity of the bitter and astringent taste varies according to the different varieties of tea.
    2. Not all matcha powder in Japan is good, I have bought cheap matcha powder in a Japanese supermarket, in fact, the color is also yellow-green, which is related to the production process of each brand and the variety of tea, so it is recommended that you use Uji matcha, this Marukyu Koyamaen garden I use is more common, and now it is easier to buy, and the quality is better, you can refer to it.

    

16. Pour the mixed matcha paste into the custard and mix well

    

17. Then sift the matcha custard paste

    

18. Seal the matcha custard in the oven and refrigerate it for at least 30 minutes, it must be completely cold before proceeding to the next step, this matcha custard can be made a day in advance, so there is no need to wait

    

19. After the matcha custard has cooled, let's whip the whipping cream until it is out of the watery form, that is, it has become thicker, but it has not yet appeared in a state of texture

    

20. Pour half of the whipping cream into the matcha custard and mix well

    

21. Then pour the mixed matcha custard into the remaining whipped cream and mix well, then the matcha ice cream is ready

    

22. The components of the ice cream machine are assembled in advance, and the ice bucket must be taken out after all the preparations are made, pour the matcha ice cream liquid into the ice bucket at one time, then immediately close the lid, start the ice cream machine and rotate, about 30 minutes, and it is obvious that the ice cream has become solid, and it can be loaded

    

23. When making ice cream, put the plate that will be used for ice cream in the freezer of the refrigerator and let it stay cold, otherwise the ice cream will melt quickly, and the ice cream will start to melt when it is loaded

    

24. After the ice cream is ready, we use a plastic spoon or spatula to put the ice cream into the plate that has been frozen just now, and then cover it with plastic wrap and enter the refrigerator to freeze and set, and it is okay to eat it immediately, but it melts too quickly, and it will be very hard to eat~~

    

25. During the ice cream set, we make the toast sticks, first melting the unsalted butter into a liquid in water

    

26. While the butter was melting, we cut the commercially available toast into strips

    

27. Then add the unsalted butter that melts into a liquid to the honey and mix well, we use a fork, you can also use a whisk to mix well

    

28. Then preheat the oven to 200 degrees

    

29. Spread the toast strips with honey with a fork, and you can also use a brush to brush it, sometimes I feel that the brush is too much to scrape, so I like to use a fork to coat it

    

30. Then put them in the oven and bake them at 200 degrees for about 6 minutes, until they are golden brown and ready to bake.
    
    The baking time depends on the thickness and size of the toast, and it is ready to bake until the surface is golden brown.

    

31. After the toast is baked, during the cooling period, we will whip the whipping cream, whip the whipping cream until the lines do not disappear in the piping state, and then put it into the piping bag for later use, the flower mouth can choose your favorite flower mouth, I use 7092 here

    

32. Then please watch the layered assembly of matcha in the video, assemble the toast sticks and light cream ice cream and red bean paste together, to be honest, the toast sticks with this ice cream are simply a perfect match and delicious, if you want to be so troublesome to assemble, please take the toast sticks and dip them in ice cream to eat, there will be a surprise~~

    

33. After making it, remember to hand in your homework~~Moda~~