Matcha pudding Ingredients: matcha 5g milk 170g gelatin sheets 5g rock sugar 30g water 20g Steps. Mix the matcha powder into the water. Bring the water to a boil over normal cold water Soak the gelatin... Soak in ice to soften it, never use hot water Pour the icing sugar into the milk and heat until the sugar melts. Stir well and turn off the heat.

Add the softened gelatin sheets to the poured milk, being careful not to add them while heating. Pour the matcha liquid into the milk and stir well to pour into a container, let it cool, and then put it into the refrigerator for about three hours.Almond tofu is a traditional dessert in old Beijing, due to its tofu-like appearance. The traditional practice is more cumbersome, you need to use sweet almond pulp after making, the home is not enough ingredients, I directly use almond milk to make, simple and convenient.

Take the film down and turn it upside down, sprinkle a layer of matcha powder into the dessert, but in the microblogging was turned crazy! Not only does it look good, but it's super easy to make. Papaya is always a great dessert partner. It's also great in soups and for making fruit compotes. Papaya is mediocre, slightly cool and sweet. In addition to aiding digestion, it quenches thirst, moisturizes the lungs and relieves coughs. Almond milk, needless to say, has many benefits such as hairdressing and beauty, weight loss, brain health, sobering, and fall lungs. Combine these two ingredients for a double gourmet spa. Poured on top of dissected cherries, served in gold and silver bowls, and eaten by the spoonful, perhaps this is the ancient fruit salad. Today we're using the refrigerator to make a different kind of cheese cherry!

The ingredients of lasagna skin are ready, there are 5 eggs in the picture, the actual use of 6, it is best to weigh according to the recipe table, because the egg size has a size; milk can be replaced with cold water; butter into a small bowl, melted under water standby;

Eggs into the milk, 6 eggs just 335 grams, good coincidence; with a hand whisk will be fully mixed with the eggs and milk, do not too hard to beat, that will have a lot of foam; the milk will be beaten, the milk will not be too hard to beat. There will be a lot of foam; pour milk powder and pancake powder into the egg-milk solution; mix well with a manual whisk; take a small sieve, fish the paste up and sieve it; after the batter sieve is good, very smooth and delicate, pour the melted butter liquid into the paste; mix well again with a manual whisk, so that all of the butter is eaten into the batter and does not appear to be separated from the state.