Matcha custard

Practice: Soak the gelatin tablets in cold water in advance, put the matcha powder into a bowl, add 60g cream, and stir evenly. Add sugar to the milk in a small milk pot, turn off the heat, turn off the heat after bubbling slightly, add matcha liquid and stir well, pour in the remaining light cream and finally add softened gelatin tablets, stir well, and pour into a cup and cool for four hours.

Mango yogurt shaved ice

Practice: Stir the mango and yogurt evenly, pour them into the refrigerator, make shaved ice with a potato shredding tool, put the shaved ice on the bottom of the bowl, put mango yogurt blocks around it, squeeze cream in the middle, sprinkle with diced mango and decorate the top with frozen mango.

Earl black tea custard

Practice: add sugar to the milk in the pot, add Earl black tea, stir constantly with low fire, and cook the color of milk tea. Turn off the fire, take out the tea bag, pour in the whipped cream and deflagrated gelatin tablets, stir evenly until gelatin is blended, sieve again, pour into a cup, put it in the refrigerator for refrigeration and solidification, add brown sugar and pearls into the water, and take out cold water after cooking.

Osmanthus sweet glutinous dumplings

Practice: Knead glutinous rice flour into smooth dough with warm water, knead it into small balls, cook the small balls until they float, take out cold water, pour in a box of 250ml milk, pour in 20g white bean jelly, boil it, pour it into a bowl, air it for two hours, and cut it into small pieces. Put the prepared ingredients into a bowl, add some diced mango and strawberry, pour in the refrigerated osmanthus Mi Lu and stir well.

Milk tea jelly

Practice: add sugar to the milk, stir it evenly, put it in a black tea bag, boil it, add white bean jelly, boil the juice, pour it into a mold and steam it for three hours until it is cooked. After taking it out, add the milk to a cold water bowl.

Simi mung bean

Practice: soak mung beans for at least 10 hour every night in advance, put sago in water for 20 minutes, turn off the fire for about 20 minutes, take out cold water, wash mung beans, add water, add a slice of lemon, cook on low fire for 50 minutes, add a few crystal sugar to melt, pour sago cooked in advance, cook for 5 minutes, and pour milk or coconut juice to stir and cook/kloc-.

Taro and milk Ma Shu

Practice: Pour a cup of red dates, brown sugar and ginger tea into a bowl and boil it in hot water for later use. Put taro balls in a pot to boil, and remove cold water after cooking. Pour the milk into the pot, add sugar, add cassava flour and stir well. Stir with low heat until thick. Pour into a brown sugar bowl, put a bowl and add a little honey beans.

Plum cherry fruit

Practice: steam the small tomatoes in boiling water, blanch them in cold water for two minutes, and then set aside, just like painting plum with rock sugar. Add 12 ounces of water and cook for about 10 minutes. Squeeze half a lemon juice before taking out the pot, pour plum blossom water into small tomatoes, stir, and add a few slices of lemon to soak.

Mango Lao rice noodles

Practice: Add coconut milk and white bean jelly to the milk, stir until it boils, pour it into the film, let it cool, roll it up and coordinate the mango to be mashed, and put all the ingredients into the plate.