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2. Add milk, sugar and salt to the cheese, and finally take out the whipped cream from the refrigerator and add it.
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3. Put the egg beater in a bowl filled with ice water, beat at medium speed for one minute, and then switch to high speed for about three minutes. When the cream began to form shallow lines, there was no obvious flow.
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The part of the tea bag is cinnamon black tea, and you can also use reed smoke or anything you like.
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5. Gently place the cream on the Leng Cha with a spoon, smooth the surface and cover it.
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Be sure to check the finished milk cheese liquid, and be careful not to have small pieces, otherwise it will affect the taste. When adding milk cheese liquid in the last step, you can also filter it with a sieve to avoid small pieces. Beat the cheese milk cover, the cheese is fragrant, salty and sweet.