Mint 30g
Matcha 5g
Milk 200g
Milk powder 20g
Sugar 40g
Clarifying powder 35g
Water 80g
How to make peppermint and matcha stuffing
Pour the milk, milk powder, and sugar into a saucepan, and heat it up
< p>Mix the matcha with some of the heated milk, then pour it back into the milk and continue to heat until boiling. I didn't blend the matcha first this time and poured it directly into the milk, so lots of matcha particles.Wash the mint with water and mash it with a food processor, then strain it through a mesh sieve. With the mint juice to the clarified powder. I put the mint in the back of this step, because I broke the mint first before, let it sit for a while to be oxidized, I feel the color is not so beautiful.
Then in the mint juice poured into the matcha milk, low heat continue to heat. At this point, the milk paste will slowly become thick, pay attention to always keep stirring. When the temperature gets too high, leave the heat and stir again. Add it until it is thick and the texture is clear, then it is OK. Then serve in the refrigerator.
This is the state of the condensation, can be used to wrap the ice skin
To make ice skin filling is very delicious Oh