1. Put 450g of Anjia whipped cream, 130g of Zhaoquan cake powder, and 4g of rose sea salt into the basin at the same time, and stir evenly.
2. When the temperature is high, the bottom can be iced (use another pot to fill the ice and put it on the bottom)
3. Beat with a whisk until it is slightly viscous
4. Add 50g of milk and continue to stir with a whisk.
5. It takes about 2-3 minutes. The milk cover has a slightly thicker texture, and the bowl will not fall off even if it is turned upside down.
6. Usually, the coffee spoon can be spread evenly on the wall of the bottle, and then the shape can be wiped out.
7. Just pour the milk tea into the bottle (cup).
Tips:The texture of the finished cake sauce should be thick and hard (eye inspection). The finished product can be stored in the refrigerator for 48 hours.
