Earl's milk tea sauce(bo jue nai cha jiang tu si bei guo de hao da dang )

Earl's milk tea sauce

Introduction:

"[Earl's milk tea jam] it's a favorite jam. It tastes like toffee. Add Earl's tea and cook it until thick. Spread it on hot bagels, toast or soda cakes. I like to spread it on a thick layer... If you can't run out of 1l cream at home, you can consider making this kind of milk tea sauce. I like it very much and eat it while taking pictures... If you don't put tea, it's caramel sauce... After I made this milk tea sauce, I specially made toast. It's a special match between the two

Production steps:

Step 1: reserve the material.

Step 2: put the milk, cream and Earl tea into the pot.

Step 3: heat over low heat and mix the tea with the milk.

Step 4: cook slowly until you smell the tea. Cook for about 7-8 minutes and then turn off.

Step 5: after flameout, separate the tea leaves and pour the milk into a clean pot.

Step 6: continue to simmer for 30 minutes, then add sugar.

Step 7: cook while stirring until the sugar dissolves, remember to keep the heat low, otherwise it will overflow at the bottom of the lake.

Step 8: after 15 minutes, the milk tea sauce will be thicker and thicker.

Step 9: turn off the engine after 30 minutes. If it is not very thick, continue to cook for another 10 minutes.

Step 10: after the milk tea sauce is cooked, wait for cooling, disinfect the bottle with hot water, wipe dry the water and put it in the bottle for refrigeration.

Materials required:

Earl tea: 5g

Light cream: 200g

Milk: 250g

Fine granulated sugar: 80g

Note: - the amount of sugar can be controlled at home. -Earl tea can also be replaced by black tea. -Refrigerate for a week.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Bo Jue Nai Cha Jiang Tu Si Bei Guo De Hao Da Dang