Milk tea
By VicentaLakin
The milk tea that I drink in a teahouse is used with light milk, which is not light cream. I replace it with low-fat milk, which reduces the fat content, reduces the burden on the body, increases calcium, and the smell of milk is plentiful; the amount of coffee powder can be adjusted to its own taste, or I can flush coffee with my hands。
Recipe Recommendations
- milk fragrance
- cook
- ten minutes
- simple
Steps for Milk tea
1
(b) Two spoons of pure coffee powder to be washed up in the coffee pot with a little water
2
(a) The red tea shall be put into the milk pot, with a small amount of fresh water, and it shall be covered with tea, and the fire shall be warmed until the water rises
3
Cover the pan and suffocate for a while
4
(b) The appropriate amount of low-fat milk in the tea water
5
Don't stir it with a spoon
6
The tea will come up slowly, and the bubbles will boil to the pot, so don't boil, and it will come out in a moment
7
(b) Filter the cooked tea into the coffee pot
8
Leather and tea left in the filter
9
The temperature of the milky tea is reduced to less than 80 degrees, and appropriate quantities of honey, or sugar, are added to the taste
10
In the cup, you can drink it; milk tea can be hot or cold with ice