Strawberry mango tea and cream cups

By VicentaLakin

Strawberry mango tea and cream cups
THE MOST RECENT FRUIT IS VERY RICH, AND THIS IS THE RESULT OF SUDDEN THINKING AND THE PRODUCTION OF THE FRUIT TEA AND MILK CUP. ISN'T IT BEAUTIFUL? IT'S NOT HARD AT ALL. IF YOU WANT TO MAKE A NICE LAYER, YOU'LL BE FINE WITH THE GLITTING

Recipe Recommendations

  • strawberry of 16
  • mango one
  • jasmine tea a little
  • milk 200ml
  • gelatin tablets 20 grams
  • honey 5 grams
  • pure water a little
  • mint leaves 2 pieces

Steps for Strawberry mango tea and cream cups

  • Make Strawberry mango tea and cream cups step 0
    1
    Strawberries, mango cleaning, glitches, jasmine tea and honey ready, milk and cups ready。
  • Make Strawberry mango tea and cream cups step 1
    2
    Five giltine tablets were soaked with cold water。
  • Make Strawberry mango tea and cream cups step 2
    3
    The hot water, which is about 60 degrees apart, is melted; each fruit paste and flower tea is used with giltine, which repeats the operation of steps 2 and 3 before use; once condensed, it needs to melt again。
  • Make Strawberry mango tea and cream cups step 3
    4
    Flower tea is soaked with hot water。
  • Make Strawberry mango tea and cream cups step 4
    5
    Strawberry in the cup。
  • Make Strawberry mango tea and cream cups step 5
    6
    It's a fine strawberry paste。
  • Make Strawberry mango tea and cream cups step 6
    7
    Part of it falls into a hockey mold, freezes in the fridge, and becomes a ball。
  • Make Strawberry mango tea and cream cups step 7
    8
    Part of it was pouring into 5 grams of gliding and was fully modulated。
  • Make Strawberry mango tea and cream cups step 8
    9
    Put strawberries in the glass as much as you like; freeze in the fridge。
  • Make Strawberry mango tea and cream cups step 9
    10
    The tea soup is also filled with an additional 5 grams of giltine。
  • Make Strawberry mango tea and cream cups step 10
    11
    Pour tea soup in a condensed strawberry freezer; freeze in the fridge。
  • Make Strawberry mango tea and cream cups step 11
    12
    Mango goes to the kernel to make mango paste。
  • Make Strawberry mango tea and cream cups step 12
    13
    Part of it is thrown into a hockey mould and frozen into the fridge to make it hard to use。
  • Make Strawberry mango tea and cream cups step 13
    14
    The rest of the mango paste is filled with an additional 5 grams of giltine, which is fully evenly mixed。
  • Make Strawberry mango tea and cream cups step 14
    15
    Mango plumbs pouring into the already condensed thaw and into the freezer。
  • Make Strawberry mango tea and cream cups step 15
    16
    The milk was poured into the other five gildi, evenly mixed。
  • Make Strawberry mango tea and cream cups step 16
    17
    Put it on the condensed mango jelly; freeze it again to milk condensate。
  • Make Strawberry mango tea and cream cups step 17
    18
    Freezing of frozen strawberries and mango hockey is demodelled, and those that cannot be eaten for a while can continue to freeze and store。
  • Make Strawberry mango tea and cream cups step 18
    19
    Put a fruit puck on the milk freeze, put a mint leaf on the decorating table, ice cold, sour, sweet fruit and tea cups, and have a warm lunch after noon

    • Strawberry mango tea and cream cups Make Tips

    THERE ARE TWO WAYS OF USING THE GLITTING TABLETS, ONE BY MIXING THEM IN A LIQUID THAT HEATS THE SOFT GLITTING TABLETS, AND THE OTHER BY USING THE GLITTING TABLETS TO MELT THEM WITH COOL WATER BELOW 20 DEGREES, OR 60 DEGREES OF HOT WATER, AND POURING THEM DIRECTLY INTO THE LIQUID; AND THE FRUIT PASTE IS NOT SUITABLE FOR HEATING OR HEATING TOO LONG, WHICH CAN LEAD TO THE LOSS OF VITAMIN C, AND CAN MAKE THE MOUTH ACID AND COLOUR LESS ATTRACTIVE, SO WE USE THE SECOND METHOD. THE TYPE AND QUANTITY OF FRUIT IS UNLIMITED AND CAN BE ADJUSTED AS DESIRED. 3 THE GLITIN PRODUCTS ARE VERY SLIGHTLY MELTED AT CONSTANT TEMPERATURES, SO THEY ARE TAKEN FROM THE REFRIGERATOR AND EATEN AS SOON AS POSSIBLE TO PREVENT CHANGES IN THE TASTE OF THE CONSTANT TEMPERATURE。

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