The tea ice cream

By VicentaLakin

The tea ice cream
One year at noon, the traditional twilight, and, of course, the red and purple stars of these years, they'll be all over each year. It's because things that are transparent in the summer are always particularly flattered, with cooling in every place, like ice, and with all kinds of cuisine, like tea, fruits, and so on, and so on. It's not as bad as making it at home each year, but it's also able to regulate your sweetness and choose your own internal content。

Recipe Recommendations

  • crystal powder 100 grams
  • maltose 150 grams
  • qingshui 200 grams
  • vegetable oil appropriate amount
  • white kidney bean 120 grams
  • matcha powder 4 grams
  • water 500 grams
  • fine sugar 80 grams
  • corn oil 40 grams

Steps for The tea ice cream

  • Make The tea ice cream step 0
    1
    Pumping practice: white beans washed and immersed in water for 4-8 hours。
  • Make The tea ice cream step 1
    2
    Pour the water and put the fresh beans on the steam。
  • Make The tea ice cream step 2
    3
    Put it in the lower layer of the steam oven, select the evaporation function and set it at 100°C for one hour。
  • Make The tea ice cream step 3
    4
    When the steam is complete, the steamed beans are poured into the mixer with the heat, and the sugar is added into the thin mud。
  • Make The tea ice cream step 4
    5
    The soya mud is then poured into the pot and evened, added to the malt sugar and corn oil, the oil is fully absorbed into the oil, and the tea powder is finally added to the fire until the hand is not sticky。
  • Make The tea ice cream step 5
    6
    Crystal cortex: 100 grams of crystal powder mixed with 100 grams of clean water。
  • Make The tea ice cream step 6
    7
    Equalize 150 grams of malt syrup with 100 grams of clean water, heating to boiling。
  • Make The tea ice cream step 7
    8
    Sugar is even when it's warm enough to be added to the crystal powder。
  • Make The tea ice cream step 8
    9
    Pour the mixed fluid into the shallow disk and place it in the middle of the steambox。
  • Make The tea ice cream step 9
    10
    Select the evaporation function, setting 100 °C for 25 minutes。
  • Make The tea ice cream step 10
    11
    Following evaporation, it is clear that mixed fluid condensate is transparent, and is set aside for use after heat。
  • Make The tea ice cream step 11
    12
    Split the cooled tea plaque into a spare of 20 grams。
  • Make The tea ice cream step 12
    13
    Scratch some vegetable oil on the disposable gloves, round 40 grams of crystal skin and flatten it with tea pie。
  • Make The tea ice cream step 13
    14
    Crystals are wrapped around tea pies and rounded。
  • Make The tea ice cream step 14
    15
    Take two twilight leaves, cut the harder parts of the leaves, fold their tails against each other, pick them up and turn them into a cone in the middle, and put them in a corset。
  • Make The tea ice cream step 15
    16
    We'll wrap the leaves tight. (Detailed cross-reference: Simi crystal)
  • Make The tea ice cream step 16
    17
    Once the package is finished, we'll just put the rope on。
  • Make The tea ice cream step 17
    18
    It's better to eat when it's frozen in the fridge。

    • The tea ice cream Make Tips

    1. CRYSTAL POWDER AND WATER ARE INITIALLY ADHESIVE AND CAN BE SLOWLY CUT EVENLY WITH A SOFT RAZOR. 2. VACUUM PACKAGING IS USED TO CLEAN UP, AND IF MORE RIGID LEAVES ARE PURCHASED ON THE MARKET, THEY NEED TO BE BOILED FOR FIVE MINUTES, MAKING THEM SOFTENED AND REUSED. 3. IF YOU DO NOT WANT TO USE A LEAF WRAP, YOU CAN ALSO BUY AN ICE CRYSTAL TRIANGLE. 4. PACKING WHILE THE CRYSTAL SKIN IS HOT, TOO HOT AND STICKY, AND TOO COLD TO BIND DOWN. 5. A WELL-ESTABLISHED CRYSTAL CAN BE PUT IN A FREEZER AND THEN EATEN, WITH A TASTE OF Q BULLETS AND WITHOUT TOO MUCH ADHESION TO THE LEAF. THE CRYSTALS CAN BE STORED IN REFRIGERATORS AND SEALED FOR TWO TO THREE DAYS AND ARE RECOMMENDED FOR CONSUMPTION AS SOON AS POSSIBLE。

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