Pineapple Milk Cover Tea
1.
First, let's boil the fructose, cook 20g of water and 20g of sugar on a low heat until the sugar is melted and thick, let cool and set aside.
2.
Ready to make the milk cover part. Cheese, milk and sea salt. The amount of milk covered tea written by Yuyu is twice the amount! Mainly personal taste prefers the taste of this sea salt milk cap. These three materials are put together in the blender and whipped evenly.
3.
Just beat the whipped cream to a slightly solidified state for 5 minutes. You can probably see that the cream changes from thin to thick. Don't beat it until it's firm! If you really beat it by accident, you can add liquid whipped cream and mix it up, and finally weigh out 110g of cream!
4.
Ready to make the tea part. After the Sijichun tea is brewed, let it cool for later use.
5.
Prepare a small scale, put the juicer on the scale, and then weigh all the remaining materials.
6.
After the materials are weighed, turn on the machine and beat evenly. Pour the fruit tea into the cup and add the milk lid just made. Start drinking~
7.
Simple ingredients can also make "three layers" of milk cover tea. If you want to drink rich cheese milk cover, you can add custard powder. If you want to drink matcha taste, you can buy better quality matcha powder. Add it when making milk cover. it is okay! There is no flavor and no creamer, just a pure cup of milk covered tea is ready! If you want to drink iced drinks and add some ice cubes~ Is it very convenient?
Tips:
Choose animal whipped cream for the cream, and KIRI for the cheese. Condensed milk is original! If you don’t have sea salt, you can use table salt.
