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Matcha terrine | Yu you's recipe transcription

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Ingredients

White chocolate : 180g
Matcha : 15g (about 2 tbsp + 2 tsp)
Butter (unsalted butter) : 100g
egg : Three
sugar : 50g (about 2 tbsp + 2 tsp)
Fresh cream : 30cc (2 tbsp)

Time required

50minutes

Procedure

1) Melt chocolate 00:54
Crush the chocolate bar into small pieces, put it in a bowl, and heat it in a water bath to melt it.
2) Mix the ingredients 02:09
After removing it from the water bath, mix the matcha, drawn butter (30 seconds in the microwave), and the egg liquid with sugar in another bowl into the dough little by little while rubbing. Add more fresh cream and mix for about 1 minute.
3) Pour into a mold and bake 03:48
Spread the parchment paper on the mold, pour the dough into it, lightly drop the mold to remove the air, place it on the top plate with a wet cloth, cover it with aluminum foil, and bake it in hot water at 200 ° C for 30 minutes.
4) cool 04:54
After cooling at room temperature, cool in the refrigerator.
5) Sprinkle with matcha and cut 05:00
Remove from the mold, sprinkle matcha on the whole, and cut into pieces that are easy to eat.

Point

Ghana white chocolate (board) 45g per sheet is easy to calculate.
White chocolate is easy to burn, so it's better to melt it in a water bath than in a microwave.
If you lay cooking paper on the bottom of the pot that holds the water for hot water, the bowl will not damage it.
Be careful as it will separate if it is boiled too much.
When mixing the rest of the ingredients, remove the bowl from the water bath and add in sequence.
When roasting in hot water, be careful not to burn the dish or parchment paper laid on the top plate against the heat source.
When baking in the oven, warm it with residual heat of 170-180 ° C, pour hot water at 50 ° C on the top plate, and bake at 170-180 ° C for 30-40 minutes. No aluminum foil is needed for the oven.