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Do you want to stir-fry tea or sugar first when making milk tea?
Hello everyone ~ making milk tea has become a way of life for many young people, but who will fry tea or sugar first? This is a controversial question, and I will answer it for you here.

Stir-fry tea first

First, the tea leaves are baked in a dry pot, which will release the aroma and tea juice in the tea leaves better, and at the same time, make the tea leaves more rich in flavor and taste. In this way, the made milk tea looks deeper and the color is relatively punctual.

Stir-fried sugar first

Stir-frying sugar first can make the sugar dissolve better in milk tea, make the taste of milk tea sweeter and softer, and it can also make the sugar have a stronger fragrance and improve the overall taste. However, if sugar is baked too much, it may make milk tea bitter and affect the normal taste.

On the whole, it is more appropriate to fry tea first.

Homemade milk tea:

Raw materials: milk, boiling water, milk powder, tea, sugar.

Practice steps:

Step 1, turn on a small fire, add sugar and tea and stir-fry slowly. I use erythritol and green tea. If I don't care, I can use white sugar completely. Tea, green tea, black tea and white tea are all acceptable.

Step 2: Stir-fry the sugar slowly with a small fire, and at the same time, you can burn boiling water.

Step 3, the sugar is burnt (if I have less sugar, there will be big bubbles when I have more sugar)

Step 4: Add boiling water immediately.

Step 5, add milk and milk powder (milk powder is not needed)

Step 6, after boiling, filter out the tea leaves.