Milk tea
By VicentaLakin
The encounter of red tea and milk has created a pot of fertilized milk tea that is both energy-added and oily and well suited for cold winter tea. In fact, the milk tea is created by the rough northern nomadic people, and now they'll be entertaining you with a big bowl of milk tea. That's the soft and delicate side of the bar. The pure milk tea, which tastes as fresh as tea, as thick as milk, as sweet as not tired, is perfect. To do this, the quality of tea, the quality of water, the ratio of milk to water, the intensity of the fire must be controlled, as simple as it appears to contain respect for food and the wisdom to match it
Recipe Recommendations
- pure water 200ml
- Qimen black tea 5g
- milk 200ml
- Whole milk powder 15g
- rock sugar 10g
- bamboo salt 0.5g
- milk fragrance
- cook
- ten minutes
- simple
Steps for Milk tea
1
Cedar tea, milk powder, ice sugar, bamboo salt and pure water are available in spare quantities. A pack of milk out。
2
After the water was boiled, red tea was added, and a five-minute plume was boiled and the tea soup was red。
3
Add glucose, bamboo salt, milk powdered, then poured into milk, boiled and mixed in the middle of the fire, and immediately shut down。
4
Milk tea is filtered from the net to the hotpot。
5
EnjoyMilk tea Make Tips
When the milk is boiled, the fire is turned off and the bitter smell of too long leaves is turned off。