Two colors for tea
By VicentaLakin
The fragrance of the tea is chorded with bitter chords, mixed with fine, soft and sweet, fragrances with fragrances in the mouth, and both vision and taste。
Recipe Recommendations
- white chocolate 100 grams
- unsalted butter 10 grams
- light cream 50 grams
- matcha powder 5 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Two colors for tea
1
First, all white chocolates (31% cocoa content) are cut to shreds so that they can be dissolved。
2
First, the pretense layer, 50 grams of light cream, and the small fire heats it up to keep the bottom clean, and then leaves the fire when it becomes hot。
3
Cut the white crack 100 grams (31% cocoa content) while it's hot。
4
Smash to full melting of chocolate。
5
Add 10 grams of salt-free butter。
6
Blend to the full melting of butter。
7
The molds are pre-positioned with oil paper, the originals fall in, the shakes the molds flatten their natural flow, and the shock falls off the bubble。
8
Refrigerator freezes for one hour or freezes for 20 minutes。
9
接着做抹茶生巧层，淡奶油60克，小火加热持续搅拌防止沾底，等至冒热气的微沸状态后离火。趁热加入，切碎白巧克100克（可可含量31%），Smash to full melting of chocolate。
10
Add 15 grams of salt-free butter。
11
Blend to the full melting of butter。
12
Scan five grams of tea powder。
13
Smash the colour evenly。
14
It's best to sift once and remove the insoluble tea pellets。
15
Take out the molds and pour them into the tea and shake them to level them。
16
Refrigerator freezes for six hours or one night or freezes for 20 minutes。
17
When the pattern is fixed, remove the disemboweled slices and the knife will be better cut。
18
DOUBLE-COLOURED TEA. FINISH O
19
The coldness of the cold and cold, the bitterness of the tea and the smell of milk are perfectly integrated。
20
When the bites were removed, the coloured heart slowly flowed, and the smell of tea and milk sprung in the mouth。
21
A soft sip, a fragrance of bitter tea wakes up the taste bud, followed by a delicately smooth and strong ol。Two colors for tea Make Tips
1. The choice of good tea powder and chocolate of good quality enhances taste and taste. Refrigerated (4°C) can be stored for 5-7 days, refrigerated (-18°C) can be kept for one month and reheated 10 minutes before consumption。