I made another discovery!
Today we speak of Matcha tea, a Japanese green tea that is grown in the shade, and whose leaves are harvested by hand and then turn them into powder using stone mills; why the matcha tea is prized. I can't stand it!! We list for properties and benefits of this magic potion:
Rich in vitamins B1 B2 C and Beta Carotene.
Rich in minerals, antioxidants and detoxifying the skin; It also helps prevent sunburn caused by UV rays.
Promotes weight loss because it activates the metabolism and has a draining.
Reduces Stress to helps increase mental focus.
Keeps diabetes and cholesterol.
These are just some of the benefits …
This tea is also used in the kitchen, both to prepare many exquisite and healthy recipes, both as a food colour for its deep green color.
Dose: for a cup of tea requires a quarter teaspoon of coffee. Don't overdo it because it contains caffeine and may cause discomfort to those who cannot tolerate this substance. A cup a day keeps the doctor away. I am using it for breakfast by adding it to milk or juice.
How to prepare a cup of tea or Matcha latte
In a Cup, add a quarter teaspoon of coffee tea, dissolve in a little hot water which must not exceed 80 degrees, stir well to dissolve the lumps and add more water or milk to fill the Cup.
* to prepare Matcha there are tools like a whisk of bamboo that melts well the lumps (where to buy the whip), otherwise do as best you believe; the art of getting by!
To introduce this elixir of beauty I have prepared a donut.
250 grams of flour
200 g caster sugar
150 ml milk
4 medium eggs
50 g of honey
200 ml sunflower oil
vanilla or vanillin
1 teaspoon Matcha tea
With a whisk, start mixing eggs, honey, sugar, salt and vanilla; When the mixture will become frothy milk and slowly add oil flush.
In a separate bowl sift the flour with the Matcha tea and baking powder. Merge them into the mixture. Place the dough in a baking pan and bake in preheated oven 180 degrees bundt for about 40 minutes.
For gluten-free version simply replace normal flour with:
230 g of gluten free flour, 75 g of potato starch and 5 grams of xanthan gum.
Styling: Add chilled cranberry sauce on a bun juice or crushed.
Secret: the xanthan gum is a natural food which helps the gluten-free flour glue to get the consistency they need, avoiding the crumbling of cakes etc..
With this tea a toast is a must … "cheers!"