What is the milk cap made of, and how to make the milk cap

The milk cover of the milk cover tea can actually be directly brewed with whipping cream. And milk cap powder is mainly a stabilizer for better whipping of cream, not a must.

Here's how to make milk cap tea:

1. Boil a pot of black tea;

2. Pour in an appropriate amount of milk and sugar after leaving it slightly cool, mix well, and then let it cool, and then put it in the refrigerator to cool (if you are in a hurry to drink, you can put it in the refrigerator, it will be faster, but be careful not to freeze);

3. Find a taller cup, pour whipping cream, milk, sugar (if you use plant-based whipping cream, you don't need to add sugar), and then a little salt, about 1g (if there is no milk, you can change it to milk powder + milk cover powder), mix all the ingredients with a whisk;

4. After stirring evenly, turn on the switch and start to beat, most, this time is still relatively long, about 10 minutes, the more materials, the longer the time, the milk foam after playing should be very viscous and textured;

5. Take out the milk tea that was put in the refrigerator before and pour it into the cup, then use a spoon to pour the milk foam on top of the milk tea one by one, and then sprinkle some cocoa powder, matcha powder and the like, and you're done!

The milk cap is made of milk, whipping cream, and milk cap powder. The milk cover is usually covered on top of the milk tea, and is divided into two types: sweet milk cover and salted milk cover according to the taste. According to the different raw materials used, it can be divided into two types: vegetable whipped cream and animal whipped cream, vegetable whipped cream has a better taste, but animal whipped cream is healthier.

The milk cap is made of milk, whipping cream, and milk cap powder. The milk cover is usually covered on top of the milk tea, and is divided into two types: sweet milk cover and salted milk cover according to the taste. According to the different raw materials used, it can be divided into two types: vegetable whipped cream and animal whipped cream, vegetable whipped cream has a better taste, but animal whipped cream is healthier.

The milk cap in the bubble tea shop is a drink made from pure fresh milk and milk cap powder。The milk cap drink is layered, with a milk cap nearly 3cm thick floating on the top layer and tea on the bottom layer. The taste is thicker, and the taste has sweet milk cap and salty milk cap.

There are several ways to drink the milk cap, which can be directly opened and drunk; You can use a straw to take a sip of tea at the bottom first, and then take a sip of the milk cap to neutralize the bitterness; You can also mix the milk cap with the tea.

Milk cover is a very favorite dessert for many girls, and it is very milky and not greasy. Like a little black tea macchiato.

Four seasons spring macchiato, four seasons milk green can be drunk with milk caps.

The milk cap of milk tea is not cream

The milk cap in the milk tea is not cream, it is composed of some milk tea powder, the taste is a bit similar to the cream, the milk cap needs milk cap powder, whipped cream, pure milk, evaporated milk or creamer.

and sugar, so that the consistency and taste will be good.

The milk cap is also made of milk, but the effect is not the same, the milk cap is made of thick fresh cream refined from milk and quickly stirred, wrapped in a large amount of air to expand the volume.

Today, I will talk to you about the production methods of cheese milk caps, sea salt milk caps, and ordinary milk caps, and evaluate them.

Milk cap powder milk cap Sea salt milk cap Cheese milk cap 01 Shiba.

士奶 cover dong wu nai gai

Ingredients: Nestle milk, whipping cream, Anchor cheese cubes, condensed milk, rock salt.

The first step is to weigh 100g of cheese cubes, 160g of milk and 8g of rock salt in a smoothie machine, then whip for 1 2 minutes, stir evenly to obtain semi-finished products for later use.

Tip: Cheese cubes need to be thawed to room temperature before use, that is, there is no obvious ice sensation when touched by hand.

The second step is to pour 300g of whipped cream and 200g of condensed milk into the milk tank, stir well and beat into a thin batter.

Finally, slowly pour the semi-finished product into the smoothie machine, stir well, and then slowly beat it into a liquid form. 02 Sea.

Salt milk lid zhi wu nai gai

Raw preparation: fructose, smoothie powder, Nescafe milk, golden diamond, rock salt, condensed milk.

The first step is to pour 100g of condensed milk + 5g of smoothie powder + 300g of gold diamonds into the milk tank in turn.

Whip it off quickly. The second step is to pour 20g of fructose + 10g of rock salt + 100g of milk into the milk tank and stir well.

Finally, it is slowed and sent to a flowing state to complete 03 pu.

Milk cap nai gai fen

Ingredients: Nestle whipping cream, milk, rock salt, milk cover powder.

Add sequentially to the milk bowl.

200g milk cap powder.

20g whipping cream.

160g milk.

3g sea salt. Carry out the whipping.

During the whipping process, you can taste whether there is any graininess, and if so, continue to whip until it is smooth.

Assessment time

Cheese milk cap: Compared with the other two, the color is more yellowish, because it is animal cream, and the taste is smooth. But the victory is full of cheese and milky flavor, the taste is dense, and the bite is full of happiness. Although this cap is more expensive, it is also the most popular cap today.

Sea Salt Milk Cap: The color is pure white, and it looks like a regular milk cap made of milk cap powder, but the taste is better than it. Because margarine contains sugar, it tastes sweet, and the texture is very smooth and grainy, more like salty cream.

Ordinary milk cap (milk cap powder milk cap): The raw materials of this one will be much cheaper than the previous two, but the storage time is a little longer. It is easy to get grainy and has a poor taste.

How to store the milk cap.

When the amount of milk caps is large, in order to prevent waste, it must be refrigerated at a low temperature, and it is recommended to refrigerate at 3 5°C.

Properly preserved milk caps can be stored for 2 to 3 days, and each time you take them out and use them, they will be gently stirred with ice water underneath them, and they will become smooth immediately.

Ingredients: 20 grams of cream cheese, 20 grams of milk, 10 grams of sugar, a pinch of sea salt, 240 grams of milk.

Seasoning: 2 bags of Lipton black tea bags.

Steps: 1. Prepare the milk cap, soften the cream cheese and beat for 30 seconds until smooth, then add the milk.

2. Mix evenly at low speed.

3. Add sea salt and sugar.

4. Add the whipping cream.

6. Prepare your favorite cup and black tea, put two bags of tea in the cup, 10 grams of sugar, and brew with boiling water.

7. Steep for 4 minutes.

8. Remove the tea bag and scoop a few spoonfuls of milk with a spoon and place it on top.

9. Shake some matcha powder.

Whipping cream to taste Rose salt A pinch of matcha Milk Milk to taste condensed milk according to personal taste.

Method. 1.Whisk the whipping cream with milk and rose salt.

2.Rinse the matcha powder with hot water first, then add ice water to neutralize to your favorite concentration (if the matcha is hot, the milk cap will melt quickly, so it is recommended to use ice), and you can add condensed milk or not according to your personal taste.

3.Pour the whipped milk cap over the matcha. Sprinkle with a little matcha powder.

1.Whipping cream and salt whisk until soft hair.

2.Add a little more milk! About 10 to 20ml, continue to beat for 30 seconds! Put it in a container and refrigerate it for later use!

3.To brew black tea, generally a bag of black tea is brewed with 250 to 300ml of water, and after 3 minutes, take out the tea bag and put the sugar to melt.

4.After the black tea is cool, take a glass, pour in the black tea first, pour the black tea 3 cm from the mouth of the cup, and then pour into the milk lid that was made before.

Tips: The milk cap here can be made in the amount of several cups, because there is no way to whip the whipping cream without it! 2, sugar can be changed to honey to be healthier, the dosage is according to your preference 3, black tea is better to brew with tea leaves, but remember to filter, otherwise there will be tea residues.

I used two packets of black tea. It's either a tea bag or a individually wrapped black tea.

Condensed milk (you can do without it, I don't add it) Add it according to personal taste, or you can not add it.

Cream (you can not add it, use it for beating the milk cap) Appropriate amount, it doesn't matter how much you add, it is mainly used for beating the milk cap.

Method 1I use purified water, boil the water, and then put in two bags of tea leaves, to boil black tea with boiling water.

2.Don't boil black tea for too long, just boil it until the color becomes darker, and if you boil it for a long time, the black tea will be bitter.

3.After boiling, strain the tea leaves, leave only the tea water, and then pour in the milk, if you like the tea flavor, you can add less milk, I added a little more, at this time I tasted it, wow, it was so smooth!!

4.Then start beating the milk cap, use milk, cream, condensed milk, put together, start beating with this one of the milk foam, beat until viscous, twice the size, it's okay, I beat the time is a bit short, haha.

5.If you want to be sweeter, you can add a little condensed milk at the bottom of the cup, I didn't add it, I poured the milk tea directly, and the milk lid naturally floated on top. Super smooth and delicious.

6.You can also add no milk cap, no condensed milk, boil black tea directly, add milk, and put it in a bottle, which is particularly delicious. Natural tea aroma.

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.

The milk cap is a cream made from real fresh milk and milk cap powder. 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. In the Taiwan Sweet Place, the enthusiastic owner will teach you how to drink.

A cup of milk cover tea is given to everyone, let's learn together!

The milk cap is a cream made from real fresh milk and milk cap powder. Since the milk cap is made from fresh milk, please remember that the shelf life of each cup of milk cap tea is only 1 hour.

Is it the cap on the bottle?