Cheese milk cap making：
Special milk containing beverage 200g: milk cap powder 200g: pure water 100g, stir at low speed 1 gear for about 30 seconds (after mixing the powder and liquid), turn to the highest speed gear and stir for 1 minute to 2 minutes. Beat for later use (refrigerated and recommended for use within 3 days).
Note: Load the flower mounting bag+flower mounting mouth [The longer the time passes, the higher the viscosity, and the drier the milk cap] (It is recommended to use it within 3 days after refrigeration).
1. Add 1 spoonful of chestnuts and 1 spoonful of white glutinous rice to the cup.
2. Add 150ml coconut milk and 15% sucrose, stir evenly and add.
3.+120 grams of ice cubes.
4. Mix 25g of mango flavored juice powder with 40ml of boiling water, then add 100ml of ice water and 4 ice cubes. Stir and add.
5. Decorate with milk cap, crushed red velvet biscuits, mango, and pepper leaves.
Cheese Matcha Chestnut White Glutinous Rice
Cheese milk cap making：
Special milk containing beverage 200g: milk cap powder 200g: pure water 100g, stir at low speed 1 gear for about 30 seconds (after mixing the powder and liquid), turn to the highest speed gear and stir for 1 minute to 2 minutes. Beat for later use (refrigerated and recommended for use within 3 days).
Note: Load the flower mounting bag+flower mounting mouth [The longer the time passes, the higher the viscosity, and the drier the milk cap] (It is recommended to use it within 3 days after refrigeration).
1. Add 1 spoonful of chestnuts and 1 spoonful of white glutinous rice to the cup.
2. Add 150ml coconut milk and 20% sucrose, stir evenly and add.
3.+120 grams of ice cubes.
4. Mix 3-4 grams of mulberry leaf matcha powder with 50ml of boiling water (stir with a mixer), then add 100 grams of ice water and 4 ice cubes. Stir and add.
5. Add milk cap, crushed red velvet biscuits, dried figs, matcha biscuit sticks, and wood pepper leaves for decoration.
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Post time: Sep-02-2023
