Winged Osmanthus mov dumpling Mis Tea

Raw Khoom Npaj:

Tshuaj yej Dub Tshuaj yej Soaking Txoj Kev: Qhov piv ntawm tshuaj yej rau dej yog 1:40. Soak 20g ntawm tshuaj yej nplooj, ntxiv 800ml ntawm boiling dej (dej kub saum toj no 93 ℃), tsau rau 8-9 feeb, do me ntsis nyob rau hauv nruab nrab, lim cov tshuaj yej nplooj, npog thiab npog cov tshuaj yej rau 5 feeb, thiab ces muab tso tseg. .

PS: Nws raug nquahu kom siv nws li ntawm 4 teev (ceeb toom: qhov sib piv me me ntawm cov tshuaj yej rau dej, qhov tsawg dua cov tshuaj yej kua zaub siv).

Boil me mov dumpling: qhov piv ntawm cov mov me me dumpling rau dej yog 1: 6-8 (cov dej yog hloov raws li qhov tseeb). Tom qab cov dej boiled, ncuav mov dumpling rau hauv nws. Ua nws tshaj qhov hluav taws kub 3500w. Tom qab cov mov nplej me me ntab (ib qho me me ntawm cov dej haus ncaj qha tuaj yeem nchuav rau hauv nws kom muaj zog), boil rau lwm ob feeb, ces ntws dej thiab ntxuav nws txias. Tso dej kom ntub dej kom tsim nyog ntawm sucrose (pom zoo siv nws li plaub teev)

3,

(1) Ntxiv 500ml ntawm Mixue resin nyob rau hauv ib tug shaker;

(2) Sib tov mis tshwj xeeb 50ml;

(3) Ntxiv 200ml ntawm brewed tshuaj yej kua zaub rau lub shaker;

(4) Ntxiv 170g ntawm cov dej khov nab kuab;

(5) Ntxiv 60g ntawm osmanthus cawv nyob rau hauv ib ntus (kwv yees li 2 tablespoons kas fes), ntxiv dej khov thiab dej rau ib ncig ntawm 400, co zoo thiab tso tseg.

4 、 Accessories: 3 spoonfuls ntawm mov dumpling yog poured rau hauv lub npaj tshuaj yej puag thiab tsim. (Yuav ntxiv cream, nplej crispy)