1. Let's make the salted part first. Add sugar to the glutinous rice flour, add warm water, stir it into a flocculent shape, and then knead it into a dough.
2. Pull a small ball into a small ball and wrap it with a layer of dry glutinous rice flour to prevent sticking
3. Put it in a pot of boiling water and cook until it floats, about three minutes
4. It’s more flexible if you catch it in cold water.
5. Find a bamboo stick and wear them all for use
6. Boil milk tea part. Add the milk and black tea to simmer for two minutes, then remove the black tea
7. Pour in the soy milk made in advance and boil for later use
8. Let's make milk caps again. Add sugar and sea salt to the egg cream, beat to six to seven to distribute
9. Just like a flowing state
10. Next is the assembly part. Pour the milk tea first, then pour a thick layer of milk cover, sprinkle with the soybean powder which has been fried in advance, put on the small balls, and then sprinkle with a layer of fried soybean powder and it is ready.
