OEM Non dairy creamer 90A 1kg for bubble tea Coffee Formula Milk Ice Cream wholesale

Yuancha rice dumpling Tofu Bubble Tea

Raw Material Preparation: 1. Mixue Assam 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 10 minutes, stir slightly in the middle, filter the tea leaves, and cover and wake up the tea for 5 minutes. It is recommended to use within 4 hours. [Note: The smaller the ratio of tea to water, the smaller the amount of tea soup used]

Boil small soup balls: the ratio of small rice dumpling to water is 1:8 (the amount of water is adjusted according to the actual situation), boil it in the pot, boil it for two minutes after it floats, then drain the water and wash it cold, drain the water and soak an appropriate amount of sucrose (recommended to use it within four hours

Raw material preparation: 3. Cooking pudding: The ratio of pudding powder to water is 1:8. Bring to a boil in water, cook for two minutes, and cool in a container. [Store refrigerated for about 2 days]

Material preparation method: Milk containing beverage 100g: ice water 100g: milk cap powder 100g=【 1:1:1 】=【 Special milk containing beverage after refrigeration: ice water: original milk cap powder 】 Place it in a mixer and stir at high speed for 30 seconds to 1 minute (up to 2 minutes)

Take a shaker, 45g of Mixue A90 Non dairy creamer, 200ml of Mixue Assam tea soup, 15ml of Mixue sucrose, and add hot water to about 400cc. (Please note that hot drinks are not allowed to have snow, and ice drinks are added with ice).

Take out the prepared product cup, take 50g of Mixue tofu pudding, 50g of small rice dumpling, pour in the prepared milk tea base, add about 60ml (80ml) of milk cover, and sprinkle with soy milk powder.