Hong Kong-style Macaroon Tea (with Almond Tea Recipe) ~ Xiaomei Version
1.
Soak the southern almonds and glutinous rice overnight, and then use a net pot to filter out the water.
2.
Put the soaked almonds and glutinous rice, rock sugar and milk + water into the mixing bowl, cook for 30 minutes/100Β°C/speed 1, and then grind finely for 3 minutes/speed 5-10.
(First speed is 5 revolutions for about 10 seconds, then gradually increase to speed 10)
Ps: If it's just almond tea, it's ok at this step. You can enjoy it while it's hot or refrigerated!
3.
Open the lid of the measuring cup, 20 seconds/100 degrees/speed 1, start Xiaomei, pour egg whites from the hole of the measuring cup, you can enjoy it, it is macaroon tea! π
4.
Turning the page: This recipe has been written a long time ago and has not been published, just wait for my experience of using powder and write it down together haha!
For a small family to drink 2-3 bowls, I halved the above ratio!
Pour 500 grams of water into the mixing bowl first, boil at 100 degrees with tm6 boiling function (approximately 10 minutes/100 degrees/speed teaspoon for tm5), then pour in 50 grams of almond flour and 25 grams of glutinous rice flour when it is hot; 25 grams of rock sugar, 2-3 minutes / speed 10 polished and ready to eat! (The method of adding protein is the same as above)
The taste with flour is thicker, a bit like almond porridge. It should be glutinous rice flour with higher viscosity, and with almond flour, the flavor of almonds is stronger and the finished product is a bit yellow. I really like the taste of almonds!
Which taste you like, please choose your own fansπ€