Because all friends were fascinated by Gong Cha milk cap, so they made a cup and it was very successful. The milk tea is about 100 ml smaller than a large cup of tribute tea, and milk cap is just right for them.Ingredients Milk tea production: 2 bags (about 4g) black tea bags 250ml water 250ml milk Required amount of rock sugar Milk shell production: 100g whipped cream 30g milk 15g sugar 1/2 teaspoon about 1 g salt decoration cocoa powder practice
Pour water into a small saucepan, drop in a tea bag and boil for about 3 minutes, remove tea bag, wring it out a little, but be careful not to break it.
Add milk and small pieces of rock sugar depending on your preference for sweetness, they are too large and difficult to melt. Cook over low heat until small bubbles start to appear on sides of pot, then turn off heat. Make sure sugar has dissolved and let cool.
Strain iced milk tea into a cup and refrigerate.
Preparing milk cap: whip cream and sugar to 60%, add milk and salt, continue to beat until 70-80%. This takes about 8-10 minutes.
Place it in a cup and dust surface with cocoa powder or green tea powder for decoration.