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【Fried Chicken Kitchen】Matcha Milk Sauce ~ Your toast may just be missing it!

Today I will make a simple but very patient matcha milk sauce~

Refer to the kitchen for the recipe, but I think it's a little sweet after I make it, so I'll change the amount for everyone.

A: 

Milk 100ml

Matcha Powder 18g

B: 

Milk 300ml 

Light Cream 200ml

White sugar 60g

White Chocolate 70g

In fact, it adds up to five ingredients. If you don't have white chocolate (I made it myself and found this for a long time), you can use 50g of white sugar instead, but the taste may not be so rich.


The first step is to make A's matcha milk liquid: Put 100ml of milk into the milk pot and heat it first, no need to boil, as long as it is convenient for the matcha to melt in a while.

Add the sifted matcha powder to the milk, and stir with egg yolks until there are no particles. It is the matcha milk liquid!

(I filtered it a few times, otherwise it would be difficult to achieve particle-free with egg whipping, and it would be easy if there was a teapot)


The second step is more troublesome, to boil the part of B's milk sauce.

Add milk, whipped cream and white sugar to the milk pot, turn on a low heat and keep stirring until the water evaporates and the liquid thickens.

*I started looking at the recipe and said to use egg whipping, but in practice I think it is more convenient to use a silicone spatula.

Stir it until it becomes sticky and a little yellow, then turn off the heat(I stood there and stirred for an hour. If you stir frequently, you don’t need to turn on the lowest heat, you can turn on about 2 gears Stir quickly and it won't burn the pot)

Add the white chocolate immediately after leaving the fire and melt the chocolate with the remaining heat~

Smooth milk sauce should be in this state~

Add matcha milk and stir well~ it becomes matcha sauce! ! !

You can put it in a sealable box or jar~ I just dug out a little and tasted it myself. The matcha flavor is quite strong, and it has the smoothness of white chocolate, but I personally think it is a little bit Sweet, not suitable for empty stuttering.

I'm going to take it to feed my friends the next day, so I haven't tried spreading the bread yet, I hope it will be delicious!

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【炸鸡厨房】抹茶牛奶酱~你的吐司离完美可能只是缺了它！

今天来做一波很简单但是需要很有耐心的抹茶牛奶酱~

菜谱参考下厨房，但我做完觉得有点甜了，给大家改一下用量。

A: 

牛奶 100ml

抹茶粉 18g

B: 

牛奶 300ml 

淡奶油 200ml

白砂糖 60g

白巧克力 70g

其实加起来就五种材料，如果没有白巧克力（我自己做就找了半天这个）可以用50g白砂糖代替的，只是口感可能没有这么丰富。


第一步先做A的抹茶牛奶液： 把100ml牛奶先放到奶锅里面加热，不需要沸腾，只要一会儿方便抹茶融化就行了。

把过筛过的抹茶粉加入牛奶中，用蛋抽搅拌均匀无颗粒就是抹茶牛奶液了！

（我过滤了几遍，不然用蛋抽很难做到无颗粒，如果有茶筅就很容易了）


第二步就比较麻烦了，要熬B的牛奶酱的部分。

把牛奶，淡奶油和白砂糖加入奶锅里，开小火不停的搅拌等水分蒸发液体变浓稠。

*我开始看菜谱说用蛋抽，但是实际用起来我觉得还是硅胶的刮刀比较方便。

搅拌到这种黏黏稠稠带点黄色的状态就可以关火了（我自己站在那里搅了一个小时，大家如果搅拌比较勤的话不用开最小火，可以开2档左右快一点搅也不会糊锅的）

离火之后立刻加入白巧克力用余温把巧克力融化~

顺滑的牛奶酱应该是这个状态~

加入抹茶牛奶液搅拌均匀~就变成抹茶酱啦！！！

放到可以密封的盒子或者罐子里就可以啦~这个我只是自己挖了一点尝了一尝，抹茶味还挺浓的，而且又有白巧克力的香滑，只是我个人觉得稍微有点甜了，不适合空口吃。

准备第二天带去喂养小伙伴们的，所以还没有试过抹面包，希望会好吃！