Tag: ผงมัทฉะ

White Choc Matcha Truffles

Hello everyone, welcome back to our regular Friday. Today, the MATCHAZUKI page, premium Japanese matcha powder, would like to present the White Choc Matcha Truffles menu to our fans. Truffles are a popular snack among foreigners. They are perfect for pairing with afternoon tea. With the sweet taste and aroma of tea, White Choc Matcha Truffles are perfect for a hot afternoon tea. Plus, they have few ingredients and are very easy to make. Let’s take a look at the ingredients and how to make them ^^

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Key Ingredients
1. White chocolate 240 grams
2. 2 tablespoons of medium grade MATCHAZUKI matcha powder (for mixing)
3. Whipping cream 100 ml.
4. MATCHAZUKI Medium Grade Matcha Powder (for mixing)

Procedure

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1. Pour whipping cream into a heat-proof bowl and microwave on high for about 30 seconds or until the whipping cream boils slightly. Remove from heat and add white chocolate and green tea powder. Stir until melted.
2. If the mixture is not completely melted, microwave for 15 seconds at a time or until the mixture is fully melted. Let it cool. When cool, refrigerate for at least 3 hours.

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3. When the mixture is cool and firm enough to be molded, take it out and mold it into balls (the truffles will not be very round, don’t worry about it) and mix with the green tea powder again.

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Arrange them on a beautiful plate and eat them with hot tea. They go together very well. However, truffles are a dessert that should be eaten while they are still cold. If you are not going to eat them, do not mix them with green tea powder because the moisture in the dessert may make the green tea powder look unappetizing. I recommend mixing them with green tea powder when you are going to eat them. It will look more appetizing. See you next time ^^

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MATCHAZUKI – Crafted for matcha lover
“Because we choose matcha, like people who love matcha.”⠀⠀
It’s a beautiful place.

Matcha Cheese Tart Matcha Cheese Tart

Hello everyone, back to our regular Friday meeting. Today, the MATCHAZUKI page, premium grade matcha powder from Japan, would like to recommend another popular dessert recipe that cheese lovers shouldn’t miss. That is Matcha Cheese Tart, which is sweet, creamy, and full of cheese flavor and intense green tea flavor. Eat it while it’s hot, it feels like eating cheese lava, or eat it in the evening, it has a chewy texture like cheesecake. Let’s take a look at the ingredients and how to make it. ^^

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Key Ingredients
Tart section
1. 100 grams of all-purpose flour
2. Butter 60 grams
3. Icing sugar 25 grams
4. Salt 4 grams
5. Half an egg (Beat the egg and use only half)
6. Baking tray as desired and rolling pin

Matcha Cheese Custard Part
1. Cream cheese 150 grams
2. Mascarpone cheese 70 grams
3. 30 grams of butter
4. Fresh milk 90 grams
5. 30 grams of icing sugar (you can add more if you like it sweeter)
6. Cornstarch 10 grams
7. 1 ½ tablespoons of medium grade Matchazuki matcha powder
8. 1 chicken egg
9. ½ tablespoon lemon juice
10. 1 teaspoon of salt

Procedure
Tart section

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1. Sift flour into a mixing bowl, then add slightly softened butter and mix until well combined. Add icing sugar and salt, then add egg and knead until well combined. Wrap with plastic wrap and refrigerate until butter sets, about 2 hours.

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2. Preheat oven to 180 degrees Celsius. Remove dough from refrigerator, roll dough to about 3 mm thick and line mold as desired. Poke small holes in mold with fork. Bake in oven for about 15-20 minutes or until tart is golden brown.

Matcha Cheese Custard Part
1. Place the cream cheese, mascarpone cheese, butter, and half of the milk in a heatproof container (such as a small saucepan or stainless steel bowl). Stir to combine. Bring a larger saucepan of water to a boil over medium heat. Place the container of cheese over the saucepan (double boiler technique) and stir until the mixture is hot and starts to liquefy.

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2. Add icing sugar, matcha powder, cornstarch to the remaining milk, mix well and pour into the first mixture. Mix well.

3. Add beaten eggs, salt and lemon juice. Stir constantly to prevent lumps. Stir until mixture thickens and no longer runs from spatula. Cool. Transfer to a piping bag.
4. Squeeze the mixture into the prepared tart shells. Bake at 180 degrees for 10 minutes (if the mold is large, it takes longer) or until the custard surface is firm and dry and does not stick to the fingers.

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Matcha Cheese Tart is a dessert that can be eaten both hot and cold. If eaten hot, the custard will be oozing and flowing like lava. But if you put it in the refrigerator, the texture will be as thick as eating cheesecake. It gives a different feeling. Whoever likes which one, choose it as you like. And don’t forget to tell me which one you like more ^^

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MATCHAZUKI – Crafted for matcha lover
“Because we choose matcha, like people who love matcha.”⠀⠀
It’s a beautiful place.

Matcha Strawberry Daifuku, Matcha Daifuku with Red Beans

Matcha Strawberry Daifuku
It’s a beautiful scenery.

Super juicy green tea daifuku with red beans. Once you try it, you’ll fall in love with it^^
Sweet and sour, well-rounded, perfect for this recipe… Just use MATCHAZUKI Medium, real matcha that gives a fragrant, rich aroma, smooth and fine texture. Easy to make for any menu. Let’s go see the recipe.

Key Ingredients
 Part 1

  1. 400 grams of red bean paste
  2. Strawberries (small) 15 pieces

Part 2

  1. 25 grams of tapioca flour
  2. 200 grams of glutinous rice flour
  3. 70 grams of sugar
  4. MATCHAZUKI Medium Grade Matcha Powder 6 grams (~3 teaspoons)
  5. Plain water 330 ml
  6. 1 cup tapioca flour for sprinkling when kneading the dough

Procedure

  1. Place a piece of plastic wrap on a cup slightly larger than the strawberries. Press the plastic wrap into the shape of a cup with your hands.
  2. Put red beans and strawberries in a bowl.
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  3. Wrap the plastic wrap together and shape the red bean and strawberry fillings into balls. Once you have the desired shape, remove from the plastic wrap and place in a container. Refrigerate for 30 minutes.
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  4. Mix tapioca flour, glutinous rice flour, matcha powder and sugar in a mixing bowl.
  5. Gradually add water and stir until the ingredients are completely dissolved.
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  6. Microwave for 30 seconds and stir.
  7. Then heat it for another 6-8 times, 30 seconds each time, until the dough starts to stick.
  8. Sprinkle flour on the kneading surface and cut the dough into small pieces.
  9. Use your hands to knead the dough into a sheet, then use a rolling pin to make it a thin sheet.
  10. Place the prepared red bean filling on the dough sheet.
  11. Wrap the dough together, press the dough to cover the red bean filling tightly, then cut off the excess dough. Then, tuck the ends neatly.
  12. Refrigerate for 1 hour and the matcha red bean daifuku is ready to serve 😀
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    ***See more detailed steps on how to make strawberry matcha daifuku in the video below.
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MATCHAZUKI – Crafted for matcha lover
“Because we choose matcha, like people who love matcha.”⠀⠀
It’s a beautiful place.

Matcha Chocolate-Dipped Strawberries

Hello, after posting the “Matcha Chocolate-Dipped Strawberries” menu a few days ago, many friends were interested. Today, I would like to share a recipe for a cute menu that anyone can make. This menu is called Matcha Chocolate Dipped Strawberries in Thai. It is an easy dessert that I would like to recommend. Let’s see the ingredients and how to make it. ^^

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Key Ingredients

  1. 8-10 strawberries (freeze for at least 3 hours)
  2. White chocolate 200 grams
  3. 1 tablespoon MATCHAZUKI medium grade matcha powder (for mixing with white chocolate)
  4. 1 tablespoon MATCHAZUKI medium grade matcha powder (for sprinkling on top of desserts)
  5. 5 grams of butter

Procedure

  1. Place white chocolate in a microwavable bowl and heat for 30 seconds. When you remove it, you will notice that some of the chocolate has melted. Stir to distribute heat evenly, then microwave for another 30 seconds. Remove and stir again.3
  2. Add butter to the melted white chocolate and mix until well blended. Once the butter has melted into the chocolate, add the green tea powder and mix again.4 5
  3. Remove the stem from the frozen strawberries and insert a skewer into the stalk instead, but not too deep. Dip the strawberries in the matcha chocolate. (Note: Freezing the strawberries will make them easier to dip and the matcha chocolate will harden faster.)6
  4. When the chocolate starts to harden, add the prepared green tea powder to a sieve and sift it to coat the strawberries that we have dipped in again to increase the intensity of the green tea flavor and make it look more beautiful and delicious.7
  5. Arrange on a beautiful plate. You can sprinkle matcha powder on the plate to make it look more beautiful and appetizing. If you want to cut the strawberries to show their beauty, we recommend that you dip the knife in hot water and wipe it dry before cutting. The matcha chocolate will not break. Or if you are going to give it as a gift, we recommend that after putting it in a box and tying it with a beautiful bow, put dry ice in a small box again because the chocolate should be in a cool place where it will be harder to melt.8

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MATCHAZUKI – Crafted for matcha lover
“Because we choose matcha, like people who love matcha.”⠀⠀
It’s a beautiful place.

Matcha Mousse Pie Green Tea Mousse Pie

Hello everyone, welcome back as usual. Today, the MATCHAZUKI page, premium grade matcha powder from Japan, would like to recommend another easy dessert recipe that does not require an oven, which is Matcha Mousse Pie or green tea mousse pie. It is a soft and smooth dessert with a rich green tea flavor. You can make it yourself or surprise your loved one. With its soft texture that melts in your mouth, it is another dessert that has captured the hearts of many people. Let’s see the ingredients and how to make it. ^^

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Key Ingredients (This recipe makes about 3 cups)
1. 70 grams of finely crushed chocolate wafers (e.g. Oreo , with the cream removed)
2. 40 grams of melted butter
3. 1/3 cup of granulated sugar (add more if you like it sweeter)
4. 3 tablespoons of medium grade Matchazuki matcha powder
5. 2 sheets of gelatin sheets
6. 4 egg yolks
7. 2/3 cup fresh milk
8. 1 cup whipping cream

Procedure
1. Mix the crushed chocolate wafers with melted butter until it resembles wet sand. Scoop into glasses or desired containers. Press into a pie base and refrigerate to set.
2. Use a whisk to beat the egg yolks until fluffy and the color becomes lighter. Then set aside.
3. Soak gelatin in cold water and set aside. Then add sugar, green tea powder, and fresh milk in a pot and mix well. Then put on low heat and stir continuously until the mixture is well dissolved.
4. When the green tea mixture starts to boil slightly, add the soaked gelatin until soft, squeeze out the water, put it in a pot, stir until dissolved. Then slowly pour the beaten eggs into the pot, stirring constantly to pasteurize the eggs and prevent them from curdling. The green tea will thicken. Wait for it to boil slightly again, turn off the heat, and set aside to cool.

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5. Whip the whipping cream until soft peaks form, then mix with the cooled green tea mixture and stir until well blended.

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6. Pour the well-mixed mixture into the prepared pie crust container, smooth it out, and refrigerate for at least 3 hours to set the mousse.

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7. When the mousse is set, sprinkle green tea powder on top of the dessert to add richness and decorate with fruits as desired.

Matcha Mousse Pie is a dessert that requires cooling to set. If you are not going to eat it right away, do not remove it from the refrigerator.

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MATCHAZUKI – Crafted for matcha lover
“Because we choose matcha, like people who love matcha.”⠀⠀
It’s a beautiful place.

How to brew thin Usucha green tea

matcha

วิธีการชงชาเขียว

หมายเหตุ วิธีการตามนี้จะไม่ใช่วิธีการชงตามพิธีชงชาของญี่ปุ่น

อุปกรณ์ที่ต้องมี (ตามรูปด้านล่าง)

1. Matcha-chawan (抹茶碗) ถ้วยสำหรับชงชา

2. Chasen (茶筅) เป็นไม้ไผ่ใช้สำหรับบดผงชาเขียวไม่ให้จับตัวเป็นก้อน

3. Chashaku (茶杓) เป็นไม้ไผ่ที่ใช้สำหรับตักผงชาเขียว

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วัตถุดิบ

1. Uji Matcha: Excellent ตักด้วย Chashaku 1 ช้อนครึ่ง (ประมาณ 1 ช้อนชา)

2. น้ำร้อนประมาณ 80C ปริมาตร 60 ml

ขั้นตอนการชง

1. ตักผงชามัทฉะใส่ในถ้วย

2. ค่อยๆเทน้ำร้อนตามลงไปบนผงมัทฉะ

3. ใช้ Chasen “ปัด” ให้ผงมัทฉะแตกตัวเข้ากับน้ำ โดยให้ทิศทางการปัดไปทางด้านหน้าสลับกับด้านหลัง จนไม่พบผงมัทฉะจับตัวเป็นก้อน (จะเห็นเป็นฟองสีเขียวละเอียดลอยอยู่ด้านบน)

4. เสิร์ฟในถ้วยชงชาได้เลย

วิธีการต้มน้ำให้ร้อนประมาณ 80C

1. ต้มน้ำจนเดือดที่อุณหภูมิ 100C

2. เทใส่ภาชนะ (เช่นถ้วยชา) ที่เตรียมไว้ อุณหภูมิน้ำจะลดลงมาประมาณ 10C

3. จากนั้นค่อยเทลงไปบนผงชามัทฉะตามขั้นตอนที่ 2 ก็จะได้น้ำร้อนอุณหภูมิประมาณ 80C พอดี

Tip: ผง มัทฉะนั้นจริงๆไม่ได้ละลายน้ำแต่จะแขวนลอยอยู่ในน้ำร้อน ดังนั้นเราจึงควรดื่มทันทีในระหว่างที่ผงมัทฉะยังแขวนลอยอยู่ก่อนที่จะตก ตะกอนลงไปด้านล่าง