Tea and coconut-coated potatoes
By VicentaLakin
A SOFT BITE, A SOFT Q BULLET'S MOUTH SPREADS BETWEEN THE TEETH, AND THE COCONUT FRAGRANCE SPREADS ACROSS THE MOUTH. THE BITTERNESS OF TEA AND THE SWEETNESS OF THE COCONUTS COMBINE WITH ONE ANOTHER A WONDERFUL TASTE THAT IS REMINISCENT。
Recipe Recommendations
- milk 150 grams
- coconut milk 150 grams
- matcha powder 10 grams
- white granulated sugar 30 grams
- tapioca starch 40 grams
- milk powder 15 grams
- powdered sugar 15 grams
- coconut appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Tea and coconut-coated potatoes
1
5 grams of tea powder, 15 grams of milk powder, 15 grams of sugar powder, sift through and remove large particles。
2
Put aside the coconut。
3
Milk 150 grams, coconut 150 grams, white sugar 30 grams, heating up to a mild boiling heat。
4
10 grams of tea powder, sifting in advance, evenly blended in the right amount of hot milk。
5
It's all melted。
6
Put the tea down and pour it back in the milk and mix it evenly。
7
Add cassava starch 40 grams。
8
Smash even。
9
A small fire is slowly mixing, to a more dense state, and when it leaves the fire, it is set to cool。
10
Frozen water and potatoes. Dig it out with a spoon。
11
It's full of tea and sugar。
12
like coconuts。
13
I'VE GOT TEA AND COCONUT COCOON AND POTATOES
14
The bitterness of the tea and the sweetness of the coconuts blend into one another with a wonderful taste。
15
A soft bite, the soft wrinkles of the potatoes bloom in the teeth, and the tea and coconuts glitter the whole mouth。Tea and coconut-coated potatoes Make Tips
One, the tea powder is of better quality, and the color of the product is better. 2. Heated liquids are subject to small fire and continuous mixing to avoid curing in a sticky pot, which affects the taste。