Hong Kong-style rice milk tea
By VicentaLakin
Hong Kong-style milk tea, which is usually made of imported Ceylon tea, is made of three flowers full of light milk or black and white milk (made of milk concentration), white sugar, and traditional port-based milk tea is somewhat complicated. Desktop milk tea, on the other hand, is heavily milked, which is mainly milked with fat milk (cream, without milk content), which is simpler. I prefer port style. I wanted to make some black pearls, but the cassava starch is not enough. I'll replace it with rice for the time being
Recipe Recommendations
- sago 60 grams
- Ceylon black tea 30 grams
- Three-flower whole milk 200 grams
- sugar 45 grams
- qingshui 700 grams
- ice appropriate amount
- sweetening
- cook
- half an hour
- ordinary
Steps for Hong Kong-style rice milk tea
1
Select the dessert program and burn the water first。2
When the water boils, add Simi。3
It's about 30 minutes, and Simi is completely transparent and can stop cooking。4
Put the Simi in ice water, then pick it up and put it in the freezer。5
30 gram Ceylon tea, 700 ml clean water, boiled for about six minutes。6
The tea is then knocked back three or four times, which is called latte, which removes the taste of tea and makes it smoother。7
Combining three flowers with light milk and fine sugar。8
It's hotened again to about 80 degrees, then hit the milk and the tea is finished。9
In the cup is Simi, in the milk tea, in the ice。10
A Hong Kong-style rice tea is finished. Make it yourselfHong Kong-style rice milk tea Make Tips
There is no Ceylon tea and other tea can be used instead, but the taste will be slightly different。