Classic big bucket of milk tea
By VicentaLakin
Classic keg tea, 20 years old
Recipe Recommendations
- Xiaoyou match Hong Kong Red 50g
- vegetable fat powder 300g
- Ahuatian 25g
Steps for Classic big bucket of milk tea
1
prepare a small yu-gong tea for 50g
2
put the little yuchang red in the canteen, add a 96-degree hot water of 1500 ml and filtrate tea soup for 15 minutes
3
add the fat end 300g
4
Fall into the Ahwada and mix it
5
add 450g of ice
6
Again
7
It's 10 cups
8
It's 10 cupsClassic big bucket of milk tea Make Tips
The presence of a small amount of sediment after joining the Ahua field is normal and is normally kept for five hours, each hour to mix the bottom of the milk。