How to make refreshments What are the ways to make snacks for afternoon tea?

A poisonous little snack that can't stop your mouth.

<> "Steps to order tea.

What is Ordering Tea?

Ordering tea was a method of lake tea in the Tang and Song dynasties. Ordering tea is the basis of tea separation, so the beginning of the tea ordering method will not be later than five generations. Tea ordering is also often used during tea fights.

It can be carried out in two or more people, but it can also be done by yourself (water), self-ordering (tea), and self-tasting, which brings people physical and mental enjoyment and can evoke endless aftertaste. Tea and soup were the gifts of the court officialdom in ancient times, and they were mostly seen in the Song Dynasty.

The steps to order tea are approximate.

1.Fill the bowl with hot water, warm the bowl and the tea bowl (the unmoistened tea bowl is easy to break when ordering tea); Drain the hot water from the tea bowl and wipe the water from the tea bowl with a cloth.

2.Drain the hot water from the tea bowl and wipe the water from the tea bowl with a cloth.

3.Set up the tea powder sieve, add matcha, squeeze with a tea spoon, and strain and sieve well. Put 3 4g of strong tea, put thin tea, about 1-2 spoons of mu bucket.

4.Pour a little hot water along the wall of the cover, and first mix the matcha powder into a paste, which is not loose or thin.

5.Inject water, hit the tea soup with the tea constitution, the tea soup is foamy, the color is from Cuisun hungry green, milk green and milk white, and the surface of the tea soup is foamed with snow foam, making it thick and white. This round is crucial, because after that, the water is poured and the milk flowers are struck on this basis.

6.In the second soup, when pouring the soup with one hand, there should be no water droplets, so as not to damage the tea surface. The other hand holds the cage and blows hard, at this time the tea noodle soup has gradually glowed, and the tea Xunkai grinding surface rises layer after layer of fine bubbles, and the blow is both force, fast and forceful is the key element.

7.It has been continuously poured with water seven times in batches, constantly beating, so that the snow foam milk flower continues to maintain and improve, and each time the soup is made, there will be new changes, and when it is done, the tea will be divided into small cups to drink.

Super suitable for touching fish and late at night**, Taoists know out of Nanping Mountain to try out the three flavors of tea.

Utensils and cleaners: Clean the tea bowl and tea whisk, and place the basic matcha tea table. Pour tea and water:

Pour the matcha into the tea bowl at a water temperature of about 80, and pour 20ml of water into the tea bowl. Add water to the ointment: Stirring in a bowl with a whisk to fuse the matcha with water is called balm.

Whisk matcha: Continue to add about 40ml of water, and beat the tea soup until the tea foams. Tea and Guests:

Once the tea is ordered, the bowl is picked up and the matcha is served to the guests. <

1. Prepare utensils and cleaners: clean the tea bowl and tea whisk with warm water, and place the basic matcha tea mat.

2. Pour tea and water: Pour matcha into the tea bowl, pour the water temperature of about 80, and about 20ml of water into the tea bowl.

3. Add water to the ointment: Stir it in a bowl with a tea whisk to make the matcha and water fuse, which is called the ointment.

4. Beat the matcha: Continue to add about 40 60ml of water, and beat the tea soup until the tea foams.

5. Serve tea to guests: After ordering tea, hold the tea bowl with both hands and drink or offer matcha to the guests.

1 low-fat oat tart.

What baking whites are most afraid of is to send it away. What whole eggs are whipped, egg whites are whipped, wet bubbles, dry foams. It's just a spell. This low-fat and low-calorie oatmeal egg tart does not need to be whipped, stirred, and mixed, and the healthy, delicious and low-fat egg tart is immediately available!

2 red velvet mille-feuille.

If there's one cake with the most texture, it's red velvet. The texture like velvet cloth is high-end and energetic. It's so easy to make a cake that you don't even need an oven and can do it with a pan!

In the afternoon of early autumn, with a cup of steaming black tea, it is a small blessing in ordinary life!

3 waffles. The crispy checkered puff pastry, the milky aroma that comes to the nose, is easy to bite into, and it is charred on the outside and tender on the inside. Whether it's a variety of fresh fruits, nuts, or maple cream ice cream, the versatile waffles will go with it.

Simple and fast, let's DIY your sweet afternoon tea!

4 Bear Hugging Almond Cookies.

For many friends who have just started to bake, at the beginning of their brothers' lead practice, the most contact should be biscuit making. First, it is easy to learn, and secondly, there are not many ingredients required, and the operation process is simple. Learn this crispy and cute little biscuit, and the next star in the circle of friends will be you!

5 dates, whole wheat scones.

Scones are a must-have snack for traditional English afternoon tea. It is also one of the easiest baked treats. Scones are very easy to make, you don't need to beat the eggs to beat the butter, you knead the flour and butter, and mix and bake the milk and egg liquid, and the tempting scones are so shiny!

It's so easy that even kids can do it together!

Cookies, pastries, cream cakes, etc.

1. Boil the water and Earl Grey tea, let it stand for 5 minutes, and then filter out the tea leaves after the tea leaves are completely brewed.

2. Mix the salad oil and method 1 well, then add the sifted cake flour, baking powder and salt and mix well, then add the egg yolk and stir well.

3. Beat the egg whites with an electric mixer until foamy, add caster sugar in two parts, and beat at medium speed until shiny and dry foaming.

4. After taking the amount of protein of 1 3 from method 3 and mixing with method 2, add the remaining protein and mix well with a spatula.

5. Take a clean baking sheet, spread the baking paper, pour in method 4 and smooth it with a scraper, and then put it in the oven, bake at 200 °C and 150 °C for 20 25 minutes, take it out and let it cool.

6. When making caramel apple filling, first stir-fry the cream and caster sugar until the caster sugar is caramelized, then add the peeled and diced fresh apples and stir-fry to cool and set aside.

7. Evenly spread the white cream cream on the cake body, and then put on the method 6, roll the cake into a cylindrical shape from the inside to the outside by rolling the baking paper with a batter, and then slice it according to personal thickness preference. Stick homemade round chocolate chips on both ends of the sliced cake, squeeze the coffee cream on the surface and garnish with a variety of fresh fruits.

Biluo spring rolls Ingredients: 3 grams of Biluo spring tea leaves, 10 pieces of spring roll skin, pork loo grams, 100 grams of leeks, and a few seasonings. Method:

1. After brewing Biluochun, take the young leaves, rinse them with water, and set aside. 2. Wash the leeks and cut them into 3 cm lengths for later use. 3. Wash the pork and cut it into shreds for later use.

4. After the pot is hot, add some oil and put the shredded meat into the pot first. After that, the tea leaves and leeks are then put into the pot, and they are fried slightly, that is, out of the pot, 5. Spring roll skin, wrap the tea, shredded meat and leeks fried together. You can use batter or egg white to stick to the joint.

6. Turn on the oil pan and fry the spring rolls until the color is dark yellow.

Horseshoe cake Horseshoe cake is an excellent tea point used to accompany tea in the south of the Yangtze River, and it also has the effect of clearing heat and dissolving phlegm. Ingredients: 750 grams of water chestnut flour, 250 grams of water chestnut meat, 850 grams of sugar, 15 grams of lard, and a small amount of edible red pigment.

Method: 1. Cut the horseshoe meat into thin slices; Mix the water chestnut flour with sugar and water, divide into 8 bowls, of which 4 bowls add a little edible red pigment, wither well and set aside; 2. Take 1 square plate, brush with a layer of lard, pour in a bowl of water chestnut powder without pigment, spread a layer of water chestnut slices on top, steam in a steamer for about 7 minutes, take it out, and then pour in a bowl of water chestnut powder with red pigment and steam; 3. According to this method, layer by layer, spread, steam, take out, and it is ready. Features:

This product is red and white, and the taste is sweet and crisp.