STEP 1/16
Beat in eggs, add sugar and stir lightly
STEP 2/16
Melt the white chocolate in medium heat (45-50)
STEP 3/16
Add melted butter cooled to 40-50C and mix well
STEP 4/16
Add the whipped cream heated to 40C and mix well
STEP 5/16
Add the pre-mixed eggs little by little and continue to stir
STEP 6/16
Please drop me off the bowl
STEP 7/16
Sift the matcha powder and cornstarch and mix
STEP 8/16
Sift out the finished dough
STEP 9/16
Pour the dough into a parchment mold
STEP 10/16
Place cookie pan under pound mold and pour hot water
STEP 11/16
Bake at 150C for 35-40 minutes
STEP 12/16
Transfer to cooling net, cool to room temperature, and place in refrigerator overnight
STEP 13/16
Immerse the mold in hot water for a while, then remove the terrine from the mold
STEP 14/16
Sprinkle the top of the terrine with Matcha powder
STEP 15/16
Soak in hot water and slice with a drained knife
STEP 16/16
Try it with red beans and whipped cream!
Before we start
Remove eggs to room temperature one hour before use
Parchment paper on a pound pan in advance, please
Melt the butter in a microwave or medium hot water