I have this nice recipe of chocolate-matcha pie in which the ganache is made in the following way.
- boil 1dl milk with 2dl cream
- add 50g sugar and let it melt
- cut the fire and add 200g dark chocolate
- mix well until chocolate is melted
- wait 10min and add two eggs and mix well
The resulting ganache is then to be put inside an almost cooked dough, and then cooked for 20min at 150°C.
My problem is the following.
The original recipe said to add 1 ts of matcha tea powder at step 5.
The result is good but the flavor of matcha is weak, almost vanishing. I tried adding it at step 4, but same issue. I don't know if I should add more of matcha powder or what could be the problem.
Also : I am filtering the matcha before putting the ganache inside the pie. Obviously the taste would be stronger without this step but then I fear the consistency would be wasted by some lumps.
Best Answer
If the matcha powder has been adequately mixed/stirred in, it should pass through the strainer - on the other hand, if straining/filtering is not in the source recipe, perhaps you should concentrate on mixing throughly so that there are no lumps, and not strain.
As an additional possibility for weak flavor:
I'm always willing to guess (when things don't seem to come out right, especially) that at some point in the passage of any recipe involving teaspoons and Tablespoons some transcriber might have misinterpreted some prior writer's Tablespoon (T, Ts, Tbs, 15 ml) as a teaspoon (t, ts, tsp, 5 ml) or vice versa.