♪ Cheese and milk ♪
By VicentaLakin
There are various kinds of milk cap tea sold on the market, and it's more than an hour in line for “some tea”, and it's never drinkable again; it's called "no addition," it's pure, but it's filled with additives, it's hard to digest it, after drinking. For those who often bake, the taste of raw materials is known. The price gap between vegetable cream and animal cream is large, and the harm caused by vegetable cream is known once it is searched. Creaming, which is also a business ' s attempt to reduce costs, makes people think it's the taste of natural cream; adding hydrated vegetable oils (lipids) for the sake of aroma is not good for health. In order to drink pure, solid milk cap tea, you must make it yourself, the healthiest, the best
Recipe Recommendations
- light cream 200ml
- cream cheese 50g
- milk 30ML
- Jin junmei 10g
- boiling water appropriate amount
- sea salt appropriate amount
- powdered sugar appropriate amount
- milk fragrance
- flavoring
- ten minutes
- ordinary
Steps for ♪ Cheese and milk ♪
1
add 30 ml of milk, 50 g of cream cheese to the light cream of 200 ml of iron tower, and pass on ice。2
The ice is so thick that there are fine trails. A proper amount of sugar powder and an adequate amount of sea salt are added to the distribution according to the individual population taste。3
Put your golden brows in the teapot and pour it in the glass。4
The cream mix is ready for the cup。5
The cream mixture is gently placed on the top of the tea with a spoon, which is covered with a milk cover that is thick according to personal preference。6
The milk caps are sweet, the cream cheeses are so rich, the gold frown teas and the milk caps come at the same time。7
Like thick milk caps。