The partner of afternoon tea -- Caramel Milk Tea(xia wu cha de da dang jiao tang nai cha )

The partner of afternoon tea -- Caramel Milk Tea

Introduction:

Production steps:

Step 1: soak the black tea in hot water; set aside; put the milk pot on the fire and heat the pot over low heat; pour in the sugar; let it spread flat on the bottom of the pot; set aside; set aside;

Step 2: heat the sugar with low heat until it dissolves, continue to heat, and turn to the pot at the same time to let it be heated evenly without stirring with a spoon;

Step 3: when the sugar in the pot turns brown and starts to smell burnt, pour in the milk (milk at room temperature);

Step 4: the caramel will solidify when it is cold. Don't stir it. It will melt when it is heated;

Step 5: pour the pre brewed black tea water and tea into the pot, and continue to heat over low heat;

Step 6: as the temperature rises, the tea will float on the surface of the milk; turn off the fire, cover the pot and simmer for a while, the taste of the tea will be stronger;

The seventh step: after 5 minutes, continue to heat a small fire until the foam on the surface of the milk (do not boil), turn off the fire.

Step 8: filter out the tea;

Step 9: you can drink it, hot or cold;

Materials required:

Pure milk: right amount

White granulated sugar: 20g

Hot water: small amount

Red tea: right amount

Note: this method of making Caramel Milk Tea, the amount of sugar is not easy to grasp, too much sugar is too sweet, less sugar will not have the smell of coke; another method, you can boil the caramel in advance, each time before making milk tea, put the caramel sauce in the container, with the hot milk into, the taste of caramel immediately sent out, the sweetness can be adjusted. The operation method is determined according to personal preference.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Xia Wu Cha De Da Dang Jiao Tang Nai Cha