1. Sydney jelly drink
Production ingredients: 2 red dates in Sydney, 1 large chrysanthemum, 1 handful of Lycium barbarum and 1 piece of crystal sugar
Production method:
1. Prepare the required ingredients;
2. Clean the Sydney without peeling, remove the core and cut it into small pieces;
3. Wash the jujube, chrysanthemum and medlar in clean water, and remove the stone from the jujube; Put the processed ingredients in the pot and add enough water; Bring the fire to a boil and simmer for about 5 minutes;
4. After stewing, add yellow rock sugar and wait for the yellow rock sugar to melt; Then filter the soup in a measuring cup;
5. Finally, pour the soup into the milk pot and boil it. Add the ice powder in proportion, stir well and boil it.
6. Turn off the fire after boiling, and let it cool to the temperature that the container can bear; Let it cool to about 6 degrees, pour it into a container, let it cool naturally, refrigerate it in the refrigerator until it is completely solidified, and cut it into small pieces.
7. Put it in a bowl, add milk or coconut milk, sprinkle with dried osmanthus, or honey. It's super delicious!
2. Poplar nectar
Preparation ingredients: mango 2-3 grapefruit 1 milk 5ML coconut milk 25ML (sugar 3g optional) 1g sago dew
Preparation method:
1. Prepare mango and grapefruit. It's best to choose mango with deep pulp, so that the color will look good.
2. The mango is cut into two parts, one is diced, the other is dug out, and the pulp is about 5 grams. Separation of grapefruit pulp.
3. Dig out the pulp with a spoon, add it to the cooking machine, add pure milk and coconut milk, and add some sugar if you like sweetness. Beat into a delicate mango milk paste. Pour it out for use.
4. Peel the grapefruit pulp, and cut the remaining mango into beautiful dices;
5. Just start the assembly next. First, put diced mango in the bottle, then add grapefruit, and finally add cooked sago;
6. Pour in the same milk as the ingredients first, then pour in the mango milk paste, and fill it up. Put the lid on and put a nice label on it.
3. Two-color custard dessert
Making ingredients:
Purple custard: 8g of purple potato, 32ML of milk, 2g of gelatin tablets, 2g of sugar, 2 spoons (2g)
Matcha custard: 5g of matcha powder, 4ML of gelatin tablets, 2g of sugar, 2g of warm glutinous rice balls: 13g of glutinous rice flour, 2g of cassava starch. Put it in a wall-breaking machine, add 2 tablespoons of white sugar and 32ML of pure milk, beat it into a fine purple potato milk paste, and filter it into a milk pot;
2. Cut the gelatin tablets into small pieces and put them in a bowl. Add ice water and soak them for about 1 minutes.
3. Boil the milk paste to about 6 degrees, squeeze out the soft gelatin tablets, add them, and stir with the remaining temperature to melt;
4. finally, filter it into a square mold container, let it cool at room temperature and then put it in the refrigerator for about 6 hours.
5. Glutinous rice balls: 13g of glutinous rice flour and cassava starch are mixed, added with warm water, mixed into small particles, and then kneaded into a non-sticky dough. Put it on the chopping block, rub it into long strips and cut it into peas. Round it, put it in a fresh-keeping box, and sprinkle some dry powder to prevent sticking. Boil water in the pot, add glutinous rice balls, stir to prevent them from sticking to the bottom of the pot, cover and boil, and the balls will become transparent and float. Take them out and let them pass through ice water.
6. The milk was frozen for one night, and it was taken out and cut into small squares with a knife. Start assembly: add honey red beans to the meatballs, then mix them with glutinous rice balls, add two-color milk jelly, and finally pour in pure milk.
IV. Lemon iced black tea
Making ingredients: 5 grams of black tea, 8 flowers of chrysanthemum, 1 piece of crystal sugar, 1 lemon and a half
Making method:
1. Preparing the required ingredients;
2. Put black tea, chrysanthemum and rock sugar in a pot and add 1.5 liters of clear water;
3. Boil over high heat and turn to low heat for about 1 minutes; Cooling at room temperature after turning off the fire;
4. Add some salt to the lemon, scrub the skin clean, and then cut it into thin slices;
5. Fill the cup with ice cubes first;
6. Filter the cooled black tea water into the cup, and finally add the lemon slices; Lemon iced tea is ready. If you can't finish it, you can put it in the refrigerator and add ice when you drink it.
5. Making ingredients of Haidiye Sydney Paste
1 package of Haidiye Sydney Paste: (Haidiye slices, Rhizoma imperatae, bamboo cane, dried figs and candied dates, snow pear dry) 2 chrysanthemums of Sydney, 1 handful of yellow crystal sugar and 5 grams of white jelly
Making method:
1. Preparing the package, 2 Sydney, and appropriate amount of chrysanthemums; This is the ingredients contained in the package: sea coconut slices, cogongrass rhizome, bamboo cane, dried figs, candied dates and snow pear dry;
2. First, clean the ingredients in the package and wash it several times; Then take it out and put it in a slightly larger pot, add 3.5 liters of water, then wash the Sydney without peeling it, cut it into small pieces and put it in the pot together; Put some chrysanthemums, the taste is fresh, and the fire is removed to increase the fragrance;
3. Bring the fire to a boil, and simmer for 1 and a half hours. Add a piece of yellow rock sugar in advance. In fact, it can be done without sugar, slightly sweet;
4. After the crystal sugar is melted, filter out the water;
5. Pour it into a small pot, add the white bean jelly with a ratio of 1:3, stir well, and boil;
6. Let it cool to 6-7 degrees at room temperature, then pour it into a bottle and continue to cool at room temperature; Then put it in the refrigerator for about 2 hours; After complete solidification, add pure milk or coconut milk and you can enjoy it.
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