Chinese Food
Matcha milk cover
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Now we have to line up to drink some tea. I saw someone joking on the Internet a few days ago. After drinking some tea, we have to submit social security for five years. It depends on whether there is a tea area room . So one point one guest West Point dream workshop baby decided to teach you ten minutes to finish milk cover tea. Take advantage of the wind and sunshine to learn one by yourself.
Cooking ingredients
Cooking Steps
Step1:Prepare cream cheese to soften at room temperature.
Step2:Sea salt cheese milk cover 1. Place the cream cheese in the basin. Use a soft scraper to roll it soft without obvious particles
Step3:2. Roll the sea salt to powder shape with oil paper and rolling pin
Step4:3. Add sea salt and sugar powder to cream cheese, and mix well with egg beater
Step5:4. Add a small amount of milk to cream cheese many times
Step6:5. Each addition requires smooth mixing
Step7:6. Pour cream cheese paste and refrigerated cream into the egg beating basin
Step8:7. Send it to 50% at medium speed. If there is any grain, put it into a flower mounting bag for cold storage
Step9:Matcha milk 1. Pour 200g milk and young granulated sugar into the boiling pot
Step10:2. Heat on medium heat until sugar melts and then turn off the fire
Step11:3. Pour 600g milk into step 1 at one time
Step12:4. Sift the tea powder into the basin
Step13:5. A small amount of milk is added many times
Step14:6. Each addition shall be mixed evenly
Step15:7. Until all milk is added
Step16:Combination 1. Take a cup you like. Pour in Matcha milk until it is 80% full. Mount Shanghai salt cheese milk until it is 10% full.
Cooking tips:There are skills in making delicious dishes.
