Vihreä tee kastike
Tätä täyttöä käytettiin kokoamaan mustekasveja Green Tea Crepe Cake -tuotteille. Martha teki tämän reseptin Martha Bakesin jaksosta 508.
Lähde: Martha Stewart Living, syyskuu 2015
Kokonaisaika
prep
tuotto
Tätä täyttöä käytettiin kokoamaan mustekasveja Green Tea Crepe Cake -tuotteille. Martha teki tämän reseptin Martha Bakesin jaksosta 508.
Lähde: Martha Stewart Living, syyskuu 2015
prep
tuotto
Alexis
27.04.2023 @ 01:59
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text in Finnish:
“This filling was used to assemble ink plants for Green Tea Crepe Cake products. Martha made this recipe in episode 508 of Martha Bakes. Source: Martha Stewart Living, September 2015. 30 min 30 min Makes about 6 cups Total time prep yield ingredients 3 cups whole milk 1/2 cup sugar 1 vanilla bean, split lengthwise and seeds scraped Coarse salt pinch 2 tablespoons matcha 6 large egg yolks 6 tablespoons cornstarch 3 tablespoons unsalted butter 1 1/2 cups heavy cream instructions 1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a boil. Add matcha; whisk to combine. 2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Slowly whisk about 1/2 cup hot milk mixture into egg yolk mixture, whisking constantly. Continue adding milk mixture, 1/2 cup at a time, until it has all been added. Pour mixture back into saucepan and cook over medium heat, stirring constantly, until thickened and boiling. Let boil, still stirring, for 2 minutes. 3. Remove from heat and strain through a fine-mesh sieve into a bowl. Add butter and stir until butter is melted and mixture has cooled for about 5 minutes. 4. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours and up to 2 days. 5. Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to soft peaks and fold into pastry cream.”