Question 2: What brand of creamer is better? Now there are nutritional reference values and ingredient lists to see which creamer is zero trans fat and has no essence added. Nature is a good cream.
Question 3: Which brand of creamer is good? It is better not to use creamer, but to use pure milk.
Question 4: What brand of creamer is good? Now there are nutritional reference values and ingredient lists to see which creamer is zero trans fat and has no essence added. Nature is a good cream.
Question 5: What brand of creamer is good? Cream is of course the best imported kiwi.
Question 6: Which brand of creamer powder is good for inspiration?
Question 7: What brand of creamer is good? Nestle
Question 8: What brand of creamer is better for bubble tea? Why put creamer? The raw materials are only black tea and milk, which is mellow enough. Here's what I do. For reference, hehe
Raw materials: milk, black tea
Milk tea is actually a kind of dairy beverage. As the main ingredient of milk tea, the most primitive and mellow is Mongolian grassland horse milk, but our conditions are limited, so we can choose goat milk and milk. Personally, I can't adapt to the smell of goat's milk, so I use milk. For convenience and good taste, I recommend Mengniu in tetra pak or the original dairy products of Haihe River.
As for tea, I recommend black tea, because it tastes mellow and peaceful, and it won't "upstage". For convenience, you can choose a teabag, which overflows quickly without too much tea powder. Of course, you can also buy bulk black tea and finally filter out the tea powder. As for teabags, I personally use Lipton's black tea.
Accessories: salt, sugar
Salt is an essential flavoring agent, because I once tasted very pure milk tea at a banquet, in which the light salty taste increased the mellow taste, balanced the impetuousness of sugar, and did not turn sour in my mouth after drinking.
Sugar is added according to personal taste, including yellow sugar, white sugar, granulated sugar and cube sugar.
Production process:
I'm going to introduce two methods here,
1. Boiled black tea:
Take a bag of black tea or about 3 grams, soak it in a little water and boil it with slow fire, collect the tea soup to about 10 ml, filter out the tea leaves, and take out the soup for later use.
Heat 250 ml of milk on a slow fire until it has a slight boiling trend, and steam up (remember not to heat it to boiling, the nutrients in milk will be lost, but raw milk is another matter).
At this time, add the standby black tea soup into the milk and stir it evenly, that is, add about 0.5~ 1 g of salt (salt is the finishing touch, never put too much), and leave the fire after half a minute.
2. Microwave tea making:
Friends who don't like standing by the stove all the time to make tea can also use the microwave oven.
Prepare a bag of milk and pour it into a microwave dish.
Cover and put in the microwave oven, and heat for 2~3 minutes on high fire. After taking it out, add 0.5~ 1 g salt, stir it evenly, and then heat it with medium fire for 30 seconds.
Ding-dong ~ ~ you're done!
Now a self-made milk tea for two people is basically completed. Take two pairs of porcelain tea cups, repackage them, add some western snacks, and put a crystal sugar jar next to them, and help yourself if you need it.
In the early spring when it is warm and cold, isn't it pleasant to taste western food, drink milk tea and listen to music with friends and relatives?
Question 9: What are the characteristics and differences of various brands of non-dairy creamer? There are too many brands! And it's increasing every day. As the general agent of Dutch kiwi, we can't attack our peers, but we can only give the landlord a rough idea:
International brands usually have ISO/HACCP certificates:
Nestle: Probably the largest production and sales volume in the world.
Dutch kiwi: creamer is the most professional, with a total sales of 250,000 tons.
Kerry: It's also an international brand.
Only a few domestic brands have ISO certification, and almost none have HACCP certification:
Jiahe, Wenhui, Bangling, Yayuan, Generalized, Wilbur, Big Tree and Red Sun ............. are too many! Because there are too many brands and the price competition is fierce, manufacturers must constantly introduce different models to cater to the market, so it is difficult to tell the characteristics, and almost all of them can make similar products (even the equipment is similar)
What I know best is the Dutch kiwi creamer, which I have touched for more than ten years. Everyone says it is good, and all counterfeit products imitate it, saying it is expensive. Let me sort out its characteristics roughly:
1. Quality standard: the highest, with ISO 9001/22000, HACCP, * * */Jewish certification (most of them have none).
2. Natural and environmental protection: no additives such as chemical essence/pigment are added (essence is almost added).
3. Flavor: When paired with tea, it has the best sense of balance (essence and tea fragrance interfere with each other).
4. Safety and health: zero trans fat (almost all)
5. protein is 4%, rich in calcium (generally only 2%)
The above comprehensive characteristics are unique in the market.