Recipe and practice of cheese milk cap, recipe and recipe of milk cap

Ingredients: 25g of whipping cream, 15g of cheese, 1 teaspoon of salt, 1 piece of milk tea, frozen cheese, milk cap, milk tea, step 1Whip the cream (I used an Ogerberg, a little left over from the ice cream) 2Add the cheese to the cream and stir until there are no particles, plus a teaspoon of salt (not too salty) haha 3

Brew the milk tea powder with a little hot water, and then pour in an appropriate amount of ice water (pay attention to stirring) 4Finally, pour the cream cheese on top of the milk tea and it's done! Hahaha.

Ingredient breakdown. Beef brisket to taste.

Tomatoes to taste.

Potatoes to taste. Onions to taste.

Green onions to taste. Tomato sauce to taste.

Cinnamon to taste. Appropriate amount of large ingredients.

Ginger to taste. Sour and salty taste.

Stewing process. One hour is time-consuming.

Normal difficulty. Steps to make stewed beef brisket with tomatoes.

Cut the brisket into small pieces.

Blanch the brisket in hot water.

and rinse off with hot water.

Tomatoes, potatoes, onions cut into small cubes.

Scallions. Ginger. Star anise. Cinnamon. Spare.

Prepare a large serving of tomatoes and diced potatoes.

Add the tomatoes.

Add the diced potatoes.

Stir-fry the tomatoes and add the brisket.

Add the tomato paste and stir-fry well.

Add hot water. Transfer to a soup pot, bring to a boil, and reduce the heat.

Add green onions, ginger, spices, and cinnamon.

Simmer for about 60 minutes, then add the remaining tomatoes and diced potatoes.

Finally, add salt to taste.

Preparation and recipe of milk caps:Ingredients: Sea salt milk cap powder, whole milk, whipping cream.

Condensed milk, salt. 1. Cream cheese.

Milk, condensed milk.

Heat with sea salt until completely melted, then let cool for later use. After heating and melting, you may find that there will be some small particles of cheese in it, so you can choose to sieve.

2. Take out the whipping cream from the refrigerator and beat it with a whisk until it has just lines.

3. Try to use a high egg beater, if the room temperature is hot, you can beat it through the ice.

4. Pour the cheese paste into the beaten cream and continue to beat until the lines appear and do not disappear, and it is done. After beating, you can see the shadow of the small particles of cheese, if you want to see a more delicate milk cap, remember to sift it after the first step is completed.

Hello, first of all, in addition to being used to make a simple milk cap, cheese milk cap powder can also be combined with various ingredients to become a unique flavor of milk cap, such as making sea salt flavored cheese milk cap black tea, you don't need to go out to buy:

Put the whipping cream, milk, salt, sugar, and cheese powder in a bowl and beat for 5 minutes with an electric whisk (just put one head on it).

Add ice cubes to the black tea, pour the milk lid and sprinkle some matcha powder or cocoa powder to garnish.

In addition, cheese milk cover powder can also be made into a popping milk cover cake, as a cake topping, the production method is also to make a milk lid first, preferably in a relatively thick state, and then pour it on the finished cake, you can also put pearls, very delicious!

You can shake it well or not, and the more common way to drink it is to not shake it at first, and wait until you are halfway through it to shake it well

The milk cap and the tea in the cheese milk cap are separated, and the taste is also good when mixed together, so you don't need to jerk the straw up and down to achieve a uniform taste.

Milk caps are made from fresh milk and have a relatively short shelf life, and cheese caps are best consumed within 1-2 hours. Although milk tea is delicious, it is recommended to drink it sparingly, and it is best not to drink it every day.

Authentic milk cover tea.

The special feature of authentic milk cap tea is that each cup of tea will have a layer of milk cap nearly 3cm thick, which is made of real fresh milk and milk cap powder. The fake milk cover tea is added with milky foam, not even milk foam, and there will be a rich but not greasy milk flavor in the mouth.

Here's how to make the cheese milk cap:Ingredients: 150g cheese, 20g rose salt, 50g condensed milk, 50g whipping cream, 100g whole milk.

1. Add 50g of whole milk and 50g of cheese and milk hail cheese to the smoothie bucket, and beat for one and a half minutes until there are no particles.

2. Add 250g of whipping cream and 70g of condensed milk to the basin.

3. Beat at low temperature through ice until thick.

4. Lift the whisk to flow down in a straight line, and then add 3g of rose salt.

5. Pour the ingredients in the smoothie bucket into the basin and continue to beat the fingers until they are stacked in waves.

Summary. Hello, the main ingredients are, 1000 grams of whipping cream and 200 grams of whole milk, 300 grams of condensed milk, 220 grams of cream cheese, and 14 grams of rose salt.

Hello Chi Yeji, the ratio of milk cover cheese, the main spine Kai ingredients are, 1000 grams of whipping cream and 200 grams of whole milk, 300 grams of condensed milk, 220 grams of cream cheese, and 14 grams of rose sock salt.

The method is the first step: put 1000g of whipping cream in the ice tray The second step: put the whipping cream into the ice tray to cool down the third step

Put 220g of cream cheese in the smoothie machine and stir well, step 4: add 300g of condensed milk and stir well, step 5, add 14g of rose salt, stir again and mix wellStep 6: Filter the particles step 9 and stir evenly with a whisk at low speedStep 7:

Step 8 after beating on high speed: Blend until smooth.

I'm sorry that my fault was not considering that you are a newbie, so it is a bit difficult to reorganize the information for you.

3 grams of rose salt, 50 grams of cream cheese, 250 grams of whipping cream, 70 grams of condensed milk, 50 grams of fresh milk, and ice cubes.

Step 1: Add 50 grams of cut cream cheese and 50 grams of fresh milk to the blender, and beat with a smoothie stall until there are no particles Step 2: Add 250 grams of whipping cream and 70 grams of condensed milk to the stainless steel basin, beat at low temperature over ice, and beat at low speed until the whisk is lifted and it flows straight down Step 3:

Then strain the cream cheese beaten by the first blender into a beater basin and add 3 grams of rose saltStep 4: Continue to the second whip until the layers are stacked in a wavy shape, so that the silky and fragrant milk cap is ready.

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