Is the milk cap salty or sweet, and why is the milk cap salty

Salty. Milk cap is a type of whipping cream, similar to cream, but salty in taste and flows better than cream. The milk cap should not be stored for a long time, as the air bubbles in the whipped cream will disappear, resulting in a smaller milk cap and a worse taste. Therefore, the finished milk cap should be consumed as soon as possible.

The milk cap is salty and sweet. Milk cover is generally made of tea leaves to make milk cover tea. The upper layer of authentic milk cap tea has a milk cap that is nearly 3cm thick and can be made from a variety of materials. There are all milk cap flavors on the market, sweet and salty, and you can choose according to your taste.

The ingredients used to make milk caps are as follows:

Whole milk: Whole milk is one of the essential raw materials for milk capping, which is healthy and natural. Using whole milk as a cap can improve the fluidity and smoothness of the cap and also increase the milky taste of the cap.

Whipping cream: Cream can be made into milk caps, which are divided into vegetable cream and animal cream. Milk caps made with animal butter have a light taste and are full of milk.

Cheese: Cheese, also known as cheese, is an indispensable ingredient in making cheese milk caps. When using cheese to make milk caps, it is generally necessary to soften the cheese first, otherwise the milk caps will be grainy.

Condensed milk: Condensed milk is a dairy product made from fresh or goat's milk that has been sterilized and concentrated. Condensed milk is usually used by vacuum concentration or other methods to remove most of the water in the fresh milk, concentrate to about 25%-40% of the original volume of the dairy product, and then add 40% sucrose and can, so the condensed milk is very sweet.

When making milk caps, adding condensed milk can increase the sweetness and body of the milk caps.

Milk powder: Many tea shops use milk cap powder to make milk caps. The caps made of milk cap powder have high stability and plasticity.

There are salty and sweet milk caps. Milk cover is generally made with tea to make milk cover tea, the upper layer of authentic milk cover tea has a milk cover with a thickness of nearly 3cm, milk cover can be made of many materials, the milk cover flavor on the market, there are sweet and salty, you can choose according to your own taste.

There are several types of ingredients used to make milk caps:

Whole milk: Whole milk is one of the essential raw materials for milk capping, which is relatively healthy and natural. Using whole milk as a cap can improve the fluidity and smoothness of the cap, and can also increase the milky flavor of the cap.

Whipping cream: Whipping cream can be made into milk caps, whipping cream can be divided into vegetable butter and animal butter, milk caps made of animal butter have a light taste and a milky taste.

Cheese: Cheese is also called cheese, which is an indispensable ingredient for making cheese milk caps.

Condensed milk: condensed milk is a milk product, which is made of fresh milk or goat's milk after sterilization and concentration, condensed milk is usually fresh milk by vacuum concentration or other methods to remove most of the water, concentrated to about 25%-40% of the original volume of dairy products, and then added 40% sucrose canned to make it, so condensed milk is very sweet. When making milk caps, adding condensed milk can increase the sweetness and body of the milk caps.

Milk cap powder: Many milk tea shops will use milk cap powder to make milk caps, and milk caps made with milk cap powder have high stability and strong plasticity.

The salty taste of the milk cap is due to the addition of sea salt. In addition to whipping cream, fresh milk, sugar, cheese and other ingredients, salty milk caps also need to be added with sea salt and rose salt. The production of milk caps is not complicated, and everyone can make it at home.

Sea Salt Milk Cover Black Tea:

Brew a pot of black tea with boiling water first, choose Ceylon black tea to make the black tea taste more fragrant, add an appropriate amount of white sugar and milk after filtering, put it at room temperature to cool and then put it in the refrigerator.

Put the sea salt, sugar, whipping cream, and milk in an oil-free and water-free container and stir with an electric whisk for about 10 minutes until it becomes as thick as cream. You can taste the taste by yourself, add sugar or salt appropriately, and make your favorite flavor. After the milk foam is beaten, seal it with plastic wrap and put it in the refrigerator for later use.

Take out the black tea, add the freshly made milk cap, and set the amount according to your liking. The remaining milk cap can be stored in the refrigerator for about 3 days, and each time you use it, you can take it out and stir it slightly with ice water to make it smooth and ready to use it again.

There are generally two layers of milk cover tea, the top is the milk cover and the bottom is the tea. The milk cover refers to the delicate and white foam on the tea, and the authentic milk cover tea is special in that the upper cover of each cup of tea will have a layer of nearly 2-3cm thick milk cover, which is made of imported whipping cream and fresh milk and other materials.

Ingredients: Light cream 250g

Fresh milk 75ml

Rose salt 7g

Icing sugar 10g

Kraft Cheese Powder 5g

Sirloin Black Tea 300ml

Matcha powder or cocoa powder to taste (for garnish).

Ice cubes to taste.

Sea salt cheese milk cover black tea preparation.

I use Hong Kong Tsit Wing sirloin black tea powder brewed black tea base, this tea can also be mixed with black and white evaporated milk to make Hong Kong-style milk tea, you can also use Lipton's black tea bags two into 300ml of boiling water to brew the black tea base, add an appropriate amount of sugar, not too sweet, so as not to rob the taste of the milk cap.

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.

1.There are many people who ask if I can use cream cheese instead of cheese powder, and I haven't tried this, but I think it's okay, but the amount should not be too large to prevent the milk cap from sinking easily.

3.The amount of salt was written before 15g, because I personally like very salty milk caps, such a sharp mouthful of salty milk caps and then fragrant tea, I like this kind of taste impact, of course, the amount accepted by normal people should be 5g, a little salty on 7g, you can also do without salt, it is difficult to adjust, it depends on personal preference.

4.There are also different brands of whipping cream with different times, and the cream must be beaten in place, otherwise it will spread and sink.

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.