Heytea s cheese milk cap method, cheese milk cap method

The cheese milk cap of Heytea is made as follows:

Ingredients: strawberries, jasmine green tea, ice cubes, sugar, whipping cream, milk, sugar, salt, cream cheese, matcha powder.

1. Prepare all kinds of ingredients, wash the strawberries and remove the stems, let the jasmine green tea cool, and the whipping cream needs to be refrigerated overnight in advance.

2. Cut the strawberries into large pieces, and put 10 of them into a mixing cup together with ice cubes, jasmine green tea tea soup, and sugar.

3. Put the mixing cup into the card slot, turn on the power switch, stir for 5-8 seconds, and pause.

4. Open the lid and add the remaining 5 strawberries, start stirring for about 3 seconds, and pour them into a cup for later use.

5. Heat the cream cheese over low heat and melt into liquid.

6. Add milk and chilled whipping cream to the cooled cream cheese, add sugar and beat with an electric whisk.

7. Whisk to a slow-flowing viscous state.

8. Pour the finished milk cap over the strawberry tea in the cup.

9. Garnish with a strawberry and a little matcha powder.

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.

Sea salt cheese milk lid cake preparation.

Preheat the oven in advance to 150

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Place the sliced almonds in the oven at 150 degrees and bake for 10 minutes.

Bake until golden brown on the surface and set aside.

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To make the cheese sauce, add caster sugar and sea salt to the cream cheese and heat it in water until it is <> semi-melted and soft

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Add the milk and whipping cream and mix well.

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Add plain yogurt, mix well and set aside.

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To make custard sauce: Mix the egg yolk with white sugar, stir well, add cornstarch and stir well <>

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Add the boiled milk and stir well to return the batter to the pot.

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Turn on the induction cooker to stage 2 and continue to heat until the custard sauce becomes a flowing solid and can be removed from the heat <>

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Whisk the cheese sauce and custard sauce together with a manual whisk.

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Use a knife to dig a small hole in the middle of the chiffon cake, and dig lightly with the knife while turning the cake Note: Do not puncture the cake.

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Put the sea salt cheese mixture into a piping bag and squeeze it into the cake <>

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The surface of the cake is also squeezed with sea salt cheese sauce and smoothed with a spatula.

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Sprinkle a layer of sliced almonds and powdered sugar on the surface of the cake and you're done.

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Netizen 832a7196

2018-11-10 · ta gets more than 302 likesFollow the first step: Pour whipping cream in a stainless steel basin.

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Step 2: Pour in the milk.

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Step 3: Pour in the condensed milk.

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Step 4: Pour in the salt.

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Step 5: Pour in the milk cover powder.

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Step 6: Place in an ice basin.

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Step 7: Beat evenly.

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Step 8: Stir until liquid.

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Step 9: This is the complete recipe.

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Step 10: Complete production drawings.

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The practice of lightly salted milk to cover black tea.

1.Add a small amount of salt to the whipped cream, a little salty, and beat it into a fine, stable foam, don't beat it into a solid state, it can still flow.

2Prepare black tea. It is recommended to cook in a pot, but I always feel that the taste of the bubble is still insufficient. I used two tea bags, boiled them in boiling water, and took them out when the brown was stronger.

3.Add an appropriate amount of sugar, about a spoonful.

4.Pour into a cup, leaving room for milk foam. Slowly pour in the beaten milk foam.

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.

1. Soften the cream cheese at room temperature and beat well with a blender.

2. Add milk, sugar, salt to the cheese, and finally remove the whipping cream from the refrigerator and add it.

3. Put the egg beating basin in a basin filled with ice water, beat the egg beater on medium speed for one minute, turn to high speed and whip, about three minutes. When the cream begins to form a shallow vein, there is no obvious flow.

4. The part of the tea bag is cinnamon black tea, or you can use green Yan or other ones you like.

5. Gently place the cream on top of the cold tea with a spoon, smooth the surface, and cover with a lid.

Be sure to check the milk cheese liquid after beating, and pay attention to no small pieces, otherwise it will affect the taste. You can also strain it through a sieve when adding the milk cheese liquid in the last step, so as to avoid small pieces. Beaten cheese milk cap, fragrant cheese, salty and sweet.

<> "Cheese Jasmine Milk Cover Na and Tea."

Cheese milk cap: Jasmine milk green ingredients:

300ml of jasmine tea, 100ml of pure milk, 15ml of homemade syrup.

Method: 1. Pour jasmine tea, pure milk and syrup into a shaker cup and stir well.

2. Add ice to the cup of drinking cave nucleus traces (if you can't drink ice, you can also skip it).

3. Pour in the jasmine milk green, drizzle the whipped cheese milk cap, and sprinkle a little matcha powder.