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Tofu Fresh Bubble Tea
Pre made: The ratio of special milk containing beverages to direct drinking water is 1:8, and 1L of special milk containing beverages can be added to 8L of direct drinking water. When making ice drinks, it is necessary to pay attention to the consistency. It is recommended to add less direct drin...Read more -
Welcome to the Bubble Tea and Dessert Exhibition
Chongqing Dunheng Catering Management Co., Ltd. is pleased to participate in the upcoming Bubble Tea and Dessert Expo. As a leading provider of delicious food and quality service, we are pleased to present our unique range of products to suit both traditional and contemp...Read more -
Winged Osmanthus rice dumpling Milk Tea
Raw Material Preparation: Black Tea Tea Soaking Method: The ratio of tea to water is 1:40. Soak 20g of tea leaves, add 800ml of boiling water (water temperature above 93 ℃), soak for 8-9 minutes, stir slightly in the middle, filter the tea leaves, cover and cover the tea for 5 minutes, and then s...Read more -
Wine Brewed Red Glutinous Rice
aw material preparation: Method for brewing black tea: The ratio of tea to water is 1:40. Soak 20g of tea, add 800ml of boiling water (with a water temperature of 93 ℃ or above), let it soak for 8-9 minutes, stir slightly in the middle, filter the tea, cover it half, and wake up the tea for 5 min...Read more -
Yogurt Strawberry
Raw material preparation: Yogurt production is as follows: 1. Take 50 grams of C40 Non dairy creamers and heat 50 grams of water to disperse. 2. Add 150 grams of ice cubes and beat evenly with a sanding machine until there are no particles. 1. Add 100 grams of yogurt powder. 2. Cover the milk wit...Read more -
Yogurt grapes
Raw material preparation: Yogurt production is as follows: 1. Take 50 grams of C40 Non dairy creamer and heat 50 grams of water to disperse. 2. Add 150 grams of ice cubes and beat evenly with a sanding machine until there are no particles. 1. Add 100 grams of yogurt powder and beat evenly with a ...Read more -
Honey Peach Yogurt
Raw material preparation: Yogurt production is as follows: 1. Take 50 grams of C40 Non dairy creamer and heat 50 grams of water to disperse. 2. Add 150 grams of ice cubes and beat evenly with a sanding machine until there are no particles. 1. Add 100 grams of yogurt powder and beat evenly with a ...Read more -
Coconut Milk Jelly
Prefabrication in advance: cook small rice dumpling: the ratio of small rice dumpling to water is 1:6-8 (the amount of water is adjusted according to the actual situation), pour rice dumpling after the water is boiled, and use the high fire of 3500w to cook it. After the small rice dumpling float...Read more -
Taro Puree Boba Snow Top
Prefabrication in advance: Boil the entire bag of taro paste in the pot with water, then adjust the power of the induction cooker to 2000-2300w and cook for 8-10 minutes after the water boils again. (The middle needs to be turned over to prevent the taro paste from sticking to the pot and breakin...Read more -
Taro paste crispy Bobo bubble tea(Canned version)
Prefabrication in advance: Put canned taro into a sanding machine and beat evenly. (Pre made according to sales volume, refrigerated and stored) Prefabrication in advance: Mixue Jasmine Fragrant Tea Soaking Method: The ratio of tea to water is 1:30, and after filtering out the tea, add ice to tea...Read more -
Caramel Chestnut Treasure Tea
Prefabrication in advance: Put canned taro into a sanding machine and beat evenly. (Prefabricate in advance according to the sales volume, and store in cold storage) Prefabrication in advance: Boil manual colored small rice dumpling: the ratio of small rice dumpling to water is 1:6-9 (the amount ...Read more -
Two methods for making desserts
Coconut ash cake ice cream Coconut Grey Ice Base Powder 1: Boiled Water 1: Iced Water 3 (Mix well in proportion and beat out snowflake ice for later use) Special Milk Beverage 1: Original Milk Cap Powder 1: Ice Water 1 (Add fresh milk mixer in sequence, beat until stream...Read more
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