green tea powder

This recipe shows you how to make a creamy and frothy cup of Matcha Green Tea Latte. Enjoy this delicious drink at home by mixing bitter sweet matcha green tea with warm milk.

Matcha Green Tea Latte

1½ tsp matcha (green tea powder)

water

milk ((cows, almond, soy, etc))

tsp sugar ((optional))

Gather all the ingredients.

Sift green tea powder into the cup to get rid of the lumps in the powder.

Add hot (not boiling) water and whisk briskly until powder is all dissolved. This prevents the tea having lump in it so do not skip. The green tea paste should be smooth and foamy. I use a frother but you can also use a small regular whisk or chasen (bamboo whisk used for Japanese tea ceremony).

Add milk and sugar in a small saucepan. Heat the milk over medium heat until small bubbles start to appear around the edge of the saucepan. Do not bring the milk to full boil. Turn off the heat. (Or use cold milk for iced latte)

Froth the milk until foamy, about 10 seconds with a frother. If you don't have a frother, you can skip.

Add the hot milk and foam in the cup and dust the green tea powder on the top. (Add ice for an extra cold iced latte).

Enjoy your afternoon tea with these buttery, crispy Green Tea Cookies with Matcha powder. The unique flavor of matcha in the cookies is surprisingly delightful!

Green Tea Cookies

g all-purpose flour (plain flour)

unsalted butter ((¾ cup; softened))

sugar/powder sugar ((roughly 1 cup))

salt

white chocolate chips ((¼ cup))

Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp) matcha green tea powder in a large bowl.

Sift the flour and the matcha powder.

In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170 g (¾ cup) unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.

Add a pinch of salt and blend.

Add 130 g (roughly 1 cup) powder sugar and blend until soft and light. Scrape down the bowl as needed.

Add 2 large egg yolks and mix well until combined.

Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.

Add 50 g (¼ cup) white chocolate chips and blend well.

Cut the dough in half and shape into 2 cylinders, about 1.5 inches (4 cm) diameter, 7" (18 cm) long.

Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side.

Preheat the oven to 350 ºF (175 ºC). Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.

Bake the cookies at 350 ºF (175 ºC) for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.

You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.

Start your morning with this delicious and refreshing green tea smoothie made with banana, almond milk, and matcha powder.

Matcha Green Tea Smoothie

banana

ice cubes

almond milk ((or cow's milk, coconut milk, etc))

tsp matcha (green tea powder)

Put banana and ice cubes in an electric blender/mixer or NutriBullet.

Pour almond milk and add matcha green tea powder on top.

Blend until all the ingredients are combined and smooth. Pour into a glass/glasses.

https://www.youtube.com/watch?v=No_MwckrfaY

Delicious and refreshing smoothie made with banana, almond milk, and matcha powder.  

For the complete recipe with step-by-step pictures:
http://www.justonecookbook.com/recipes/green-tea-smoothie/

Ingredients:

1 Banana
5 ice cubes
¾ to 1 cup unsweetened almond milk (or cow's milk, coconut milk, etc)
1 tsp. matcha green tea powder

Music courtesy of Audio Network: "Jump For Joy"

-----------------------------------------------------------------------

Check out my blog: http://justonecookbook.com/

-----------------------------------------------------------------------
❀ Follow Just One Cookbook ❀
Google+: https://plus.google.com/u/0/+NamikoChen/
Facebook: http://www.facebook.com/justonecookbook
Twitter: https://twitter.com/#!/justonecookbook
Pinterest: http://pinterest.com/justonecookbook/
Instagram: http://instagram.com/justonecookbook
------------------------------------------------------------------------

How to Make Green Tea Smoothie (Recipe) 抹茶スムージーの作り方（レシピ）

Earthy and sweet Matcha Ice Cream is the perfect refreshing treat on a hot day. You only need a few simple ingredients to make this recipe at home. With a deep intensity and rich texture, this green tea ice cream instantly takes me back to Japan. If you want to know what true Japanese matcha ice cream tastes like, this recipe is for you.

Matcha Ice Cream

sugar

⅛ tsp kosher salt (Diamond Crystal; use half for table salt)

Tbsp matcha (green tea powder) ((1 Tbsp matcha is 6 g))

milk mixture (pick one option below)

milk

heavy (whipping) cream (36%

half-and-half

2% reduced-fat milk

light cream

If you&#39;re using an ice cream maker that requires you to pre-freeze the bowl (like this one), make sure to freeze it for at least 24 hours. If it’s not cold enough, you may end up with liquid even after 30 minutes of churning. I use this ice cream maker that does not require pre-freezing the bowl. If you don&#39;t have an ice cream maker, I hope this post helps.

To Freeze the Ice Cream Bowl (at least 24 hours prior)

In a medium saucepan, combine the ingredients for the milk mixture. Here, I use whole milk and heavy whipping cream (option 2). Turn the heat to medium low.

Add the sugar and salt to the milk mixture and whisk together. Heat until the sugar is dissolved, then turn off the heat. Remove the saucepan from the heat if you see small bubbles around the edges of the pan. NEVER let it boil.

Next, make a paste with the matcha. Place the matcha in a medium bowl. Add 3 Tbsp of the heated milk mixture to the matcha bowl. Stir with a silicone spatula until the matcha completely absorbs the liquid. Tip: Matcha is a fine powder that will become lumpy if you add it to a large volume of liquid. Therefore, we have to make a paste with the matcha before adding it to rest of the milk mixture.

Add another 3 Tbsp of the milk mixture to the bowl and stir until the matcha absorbs the liquid.

For the third time, add another 3 Tbsp of the milk mixture to the bowl and stir. The mixture will start to become pasty.

For the fourth time, add another 3 Tbsp of the milk mixture and stir to further loosen up the paste.

Add a final 3 Tbsp of the milk mixture to the bowl and stir. Now, the matcha mixture is a thick liquid.

Transfer the matcha mixture into the milk mixture and stir together.

Change to a whisk and combine this matcha ice cream mixture well. Then, prepare an ice bath and a bowl (I use this 8 cup measuring cup with a spout) that can sit in the ice bath. Set a fine-mesh sieve over the bowl or measuring cup. Next, pour the ice cream mixture through the sieve.

Press and strain any matcha lumps left in the sieve. Let the ice cream mixture cool on the countertop. When the mixture has cooled, cover with plastic wrap and chill in the refrigerator for at least 4 hours. IMPORTANT: If you don&#39;t chill the mixture thoroughly, the ice cream maker will not produce an ice cream consistency.

To Make the Ice Cream Mixture

My ice cream maker doesn&#39;t require pre-freezing, but the machine needs to run for 15 minutes until the interior bowl is -33ºF (-36ºC). When your ice cream maker bowl is ready to use, whisk the matcha ice cream mixture one last time.

Transfer the mixture to the ice cream maker bowl and churn according to the manufacturer&#39;s instructions.

After 25 minutes, when the mixture is thickened and not moving, turn off the ice cream maker.

Transfer the &quot;soft&quot; ice cream into an airtight container. Freeze until the ice cream is firm and the flavor develops, at least 4 hours.

To Churn the Ice Cream

Scoop the ice cream and serve in a small bowl.

To Serve

You can keep it in the freezer for up to 2 weeks, but enjoy it sooner for the best flavor and color and to avoid the formation of ice crystals on the surface.

To Store

https://www.youtube.com/watch?v=8JXwuBHW9sE

Earthy, sweet Matcha Green Tea Ice Cream is the perfect treat on a hot day, and all you need are 4 simple ingredients! This homemade recipe will bring authentic flavors of Japan right to your kitchen.

PRINT RECIPE ▶ https://www.justonecookbook.com/green-tea-ice-cream-matcha-ice-cream/

INGREDIENTS

Option 1: Half and Half
3 cups (720 ml) half and half (Half-and-half is an American product and is a blend of equal parts whole milk and light cream)
5 Tbsp matcha (green tea powder) (1 Tbsp matcha = 6 g)
¾ cup sugar
⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

Option 2: Whole Milk + Heavy Cream (I use this option in the recipe and video)
2 ¼ cups (540 ml) whole milk
¾ cup (180 ml) heavy (whipping) cream
5 Tbsp matcha (green tea powder) (1 Tbsp matcha = 6 g)
¾ cup sugar
⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

Option 3: Low-Fat Milk + Heavy Cream
1 cup (240 ml) 2% reduced-fat milk
2 cup (480 ml) heavy (whipping) cream
5 Tbsp matcha (green tea powder) (1 Tbsp matcha = 6 g)
¾ cup sugar
⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

Option 4: Whole Milk + Light Cream
1 ½ cup (360 ml) whole milk
1 ½ cup (360 ml) light cream
5 Tbsp matcha (green tea powder) (1 Tbsp matcha = 6 g)
¾ cup sugar
⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.com/green-tea-ice-cream-matcha-ice-cream/

#matcha #greentea #icecream #justonecookbook


★ LOVE MY TABLEWARE? ★

The ice cream bowl ▶ https://musubikiln.com/products/rinkuro-kiln-old-imari-story-chrysanthemum-imari-bowl-1?ref=4r7lavj19c&variant=40414741102781

The wooden tray ▶ https://musubikiln.com/collections/tray-placemat/products/ichikawa-wood-craft-cloud-shaped-wooden-tray?ref=4r7lavj19c


★ FOLLOW JUST ONE COOKBOOK ★ 

📺  Please SUBSCRIBE :: http://bit.ly/JOCchannel​
🌎  My Blog :: http://www.justonecookbook.com​
📖  My Facebook :: http://facebook.com/justonecookbook​
🐤  My Twitter :: http://twitter.com/justonecookbook​
📷  My Instagram :: http://instagram.com/justonecookbook​


★ COOKING EQUIPMENT ★

Kitchen products I use in my videos ▶ https://www.amazon.com/shop/justonecookbook


★ MUSIC ★ 

Music Licensed from http://www.epidemicsound.com/​

♫ Devoted - Megan Wofford.mp3
♫ Uprise - Megan Wofford.mp3


★ VIDEO EQUIPMENT ★

CAMERAS:: http://amzn.to/2E45PIR​ (1DX)
LENS :: http://amzn.to/2DSyai9​, http://amzn.to/2GCuoea​, http://amzn.to/2E7e2MB​, http://amzn.to/2DOEerL​ & http://amzn.to/2cxjtU0​
CAMERA SLIDER :: http://amzn.to/2knY1Fu​
CAMERA STAND (similar) :: http://amzn.to/2cA7vOL​
VIDEO MIC :: http://amzn.to/1Tmi58m​
NAMI'S MIC :: http://amzn.to/2jE7vzq​
LIGHTS :: http://amzn.to/1I84kEk​
SOFTWARE :: Adobe Premiere

How To Make Tonkatsu (Recipe) とんかつレシピ (作り方)

How To Make Matcha Green Tea Ice Cream (Recipe) 抹茶アイスクリームのレシピ (作り方)

This Matcha Chiffon Cake is spongy, moist, and light as a cloud. Its mildly sweet flavor balances perfectly with earthy and savory notes from Japanese green tea powder. With its soft green matcha color, you‘ll love this popular Japanese cake as a light afternoon snack.

Matcha Chiffon Cake

eggs

ml neutral oil

g cake flour

tsp baking powder

Before You Start: I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.

Gather all the ingredients. Separate the egg yolks and egg whites from 3 large eggs (50 g w/o shell). Keep the eggs whites in a stand mixer bowl; refrigerate or freeze the bowl and egg whites for 15 minutes until cold. (It‘s okay if the egg whites are partially frozen). Tip: In Japan, we chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.

Preheat the oven to 340ºF (170ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). You will need 1 17-cm (7-inch) chiffon cake pan. If you have a different size pan, read this post to adjust the ingredient measurements. Make sure you use an aluminum pan with a removable base (read my blog post for more details). Please see my Notes at the end of this recipe for additional details on ingredients, equipment, and techniques.

Start mixing the batter. In a large bowl, beat the egg yolks and one-third of the 85 g sugar with a hand whisk. Whisk vigorously until it‘s a creamy pale yellow color. Then, add 40 ml neutral oil and ¼ cup water and beat with a whisk to combine.

To a flour sifter or fine-mesh sieve, add 75 g cake flour, 1 heaping Tbsp matcha (ceremoial or culinary grade), and 1 tsp baking powder. Sift one-third of this flour mixture into the egg yolk mixture. Whisk by hand to incorporate the dry ingredients well. Check that there are no lumps in the batter, then sift another one-third of the flour mixture into the bowl. Mix to incorporate. Then, sift in the rest of the flour mixture and whisk until just combined; do not overmix. Make sure there are no lumps in the batter. Set aside while you beat the meringue.

To Mix the Batter

Take out the bowl of egg whites from the refrigerator or freezer. Set the bowl on the stand mixer with a whisk attachment (I used the KitchenAid Professional Series). Start whipping the egg whites on medium-low speed (Speed 4) until the egg whites are bubbly, opaque, and foamy.

Add another one-third of the sugar and continue whisking for 30 seconds. Then, increase the mixer speed to high (Speed 10) and gradually add the remaining sugar in small increments. Beat vigorously until stiff peaks form (see the next step for how to check). It takes about 2 minutes of beating at high speed to reach stiff peaks. Tip: I usually pause beating when the egg whites are almost done. Take off the whisk attachment from the mixer and use it to hand-mix the looser egg whites near the bowl&#39;s edge into the stiffer whites near the center until it‘s all homogeneous in texture. Then, put the whisk back on and continue beating.

To check for stiff peaks, pull up your whisk. The meringue in the bowl or on the whisk should be firm enough to hold a peak, pointing straight up (or maybe folding over a little bit just at the very tips). By this time, the meringue should have a glossy texture, too. Tip: If you overbeat the meringue, it will become very stiff and grainy and won‘t incorporate into the batter at all.

To Make the Meringue

Using a spatula or hand whisk, add one-third of the meringue into the batter. Mix well by hand until it‘s homogeneous.

Gently fold in the rest of the meringue in 2 or 3 increments. Take care not to deflate the air bubbles in the meringue and batter as you fold. Once it‘s well combined and homogeneous, fold the batter one last time and scrape the sides and bottom of the bowl to make sure there is no matcha accumulation. The final batter should fall in ribbons when you lift the spatula or whisk.

To Fold In the Meringue

Prepare 1 ungreased 17-cm (7-inch) chiffon cake pan. From 6–8 inches high, pour the batter into the pan at just one spot to prevent air pockets from forming. While holding the removable base in place, gently tap the pan a few times on the work surface to release any air pockets in the batter. Run a wooden skewer through the batter to release any remaining air pockets.

Put the cake pan on the middle rack of the preheated oven. Bake at 340ºF (170ºC) for 30 minutes. To check if it‘s finished baking, insert a toothpick or wooden skewer into the middle of the cake. If it comes out clean and the top of the cake springs back when gently pressed, it‘s done. Tip: If the top of the cake gets dark too quickly, cover the top loosely with aluminum foil to prevent burning. (The cake may be too close to the heat source.)

Remove the cake pan from the oven and gently drop the pan onto the work surface to shock the cake. This stops the cake from shrinking. To cool the cake, prepare a tall, heavy bottle with a long neck, such as a glass wine bottle. Invert the center tube of the cake pan onto the bottle‘s neck and let the cake cool completely in its pan. Cooling the cake upside down helps it stretch downward and maintain its loft.

Once the cake is completely cool, run a long offset spatula around the outer edge of the pan and a small offset spatula around the inner tube. Gently take out the removable base and cake from the outer pan. Then, run the offset spatula along the bottom of the cake to release it from the base. Tip: I used to use a knife for this step, but the tip of the knife tends to poke the cake while moving around, so I now recommend using offset spatulas.

Invert the cake with the removable base onto a plate or cake stand. The cake will slide off the inner tube. Chiffon cake is served “upside down” with the flat bottom on top.

To Bake

I serve the Matcha Chiffon Cake as is, but you may dust the top with confectioners‘ sugar, if you‘d like (optional). Slice and enjoy.

I strongly recommend consuming the cake sooner for the best freshness. However, you can keep the cake covered on a plate or stand at room temperature in a cooler place for 1–2 days. To keep it longer, wrap individual slices in plastic wrap or put in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.

We have a home in Kamakura! Not too far. At the moment I am in Portugal, and have made this mattcha chiffon cake again for the fourth time. All the cooking utensils here are in ML and DL so have had to convert. No matter what, the cake turns out well every time. Our hosts here have requested it. Thanks so much for all your recipes. どうもありがとうございました

Hi Nami, 
Really liked this recipe, thank you. One question: I don't have tube pan so I used a 6" round pan and adjusted the ingredients accordingly. The cake came out great but it isn't that high (maybe 2.5" high at the thickest point). I am wondering if I can use the ingredients for 7" tube pan in 6" round pan without adjusting it down since it didn't overflow or even reach the top in oven. Thoughts?

Hi! I'm so happy when I found your recipes page! I'm glad I tried it and my whole family love it! But since this recipe for 7 inch, how many grams of matcha do I need to put for 8 inch pan? Hope you will reply it! Btw, thank you for sharing this wonderful recipes! 😊

Thank you. Tried today and it was successful. Thanks so much for replying!

Hello, I am keen to try your recipe as my son loves matcha. I have a 6 inch chiffon pan. Do I use 10g of matcha powder? 
And do I minus this away from the 50g cake flour? Thank you.

https://www.youtube.com/watch?v=A4aLa2zvA-w

SUBSCRIBE for more easy Japanese recipes :: http://www.youtube.com/user/justonecookbook

For more quick and easy Japanese recipes, please visit my blog :: http://justonecookbook.com/blog/

-----------------------------------------------------------------------
❀ Follow Just One Cookbook ❀
GOOGLE+ :: https://plus.google.com/111986457859342684909/posts
FACEBOOK :: http://www.facebook.com/justonecookbook
TWITTER :: https://twitter.com/#!/justonecookbook
PINTEREST :: http://pinterest.com/justonecookbook/
INSTAGRAM :: http://instagram.com/justonecookbook
------------------------------------------------------------------------

For the complete recipe with step-by-step pictures :: https://www.justonecookbook.com/green-tea-chiffon-cake/


Green Tea Chiffon Cake (抹茶シフォンケーキ) Recipe

Soft, moist, and delicate green tea chiffon cake made with eggs, sugar, vegetable oil, cake flour, and green tea powder.

Ingredients: 

3 large egg yolks
85 g (3 oz, or 1/2 cup and take away 1 Tbsp.) sugar
3 Tbsp. (40 ml) vegetable oil
4 Tbsp. (60 ml) water
75 g (2.6 oz, or about 2/3 cup) cake flour
1 heaping Tbsp. (about 10 g, or 0.4 oz) matcha (green tea powder)
1 tsp. baking powder
3 large egg whites
1 17-cm (about 7") chiffon cake pan 

Music By: Jason Shaw (http://audionautix.com)

How to make Green Tea Chiffon Cake (Recipe) 抹茶シフォンケーキの作り方（レシピ）

Top 5 green tea powder recipes from across the web

The most viewed green tea powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Matcha Green Tea Latte

Green Tea Cookies

Matcha Green Tea Smoothie

Matcha Ice Cream

Matcha Chiffon Cake

Top 5 green tea powder recipes from across the web

The most viewed green tea powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matcha Green Tea Latte

Green Tea Cookies

Matcha Green Tea Smoothie

Matcha Ice Cream

Matcha Chiffon Cake

The most viewed green tea powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine