Also known as flower milk, milk water and evaporated milk. It is the result of distilling milk to remove some water. Not as thick as condensed milk, but slightly thicker than milk. Its lactose content is higher than that of ordinary milk, and its milk flavor is also stronger, which can give West Point a special flavor. At the same time, light milk is also the best choice for making milk tea.

Nestle's three-flower light milk has two kinds: vegetable fat and full fat: full fat light milk is distilled milk. After distillation, the water content of light milk is half less than that of fresh milk. Full-fat light milk has good nutrition, because it is processed from milk, with less artificial additives and high protein content.

The fat in Sanhua fat-free milk is a cholesterol-free vegetable fat, which is beneficial to heart health and still maintains a rich and mellow taste. Vegetable fat light milk is sugar-free, easy to digest, healthy and delicious.

Fresh Cream

Cream can increase the flavor of West Point, and at the same time, it has foaming characteristics, which can increase its volume after whipping, and become creamy fine foaming cream Whipping Cream. Foamed cream is often used in West Point frosting, such as fresh cream cakes.

Cream can be divided into animal and vegetable cream:

Animal whipped cream:

Animal whipped cream is extracted from milk, containing 47% high fat and 40% low fat, which is distinguished by the different Milk Fat content. The most common types of whipped cream are:

Half-and-half cream, half milk, its milk fat content is around 10- 12, which cannot be sent away.

Light cream is also a combination of whipped cream and milk. The amount of milk fat is about 20, and it can't be sent away either. It is sometimes called coffee cream. People often compare it with half &; Half is confused.

Whipping cream has a milk fat content of about 30. Usually, the manufacturer will add a little stabilizer and emulsifier to the cream to help it, so it is called Whipping cream, and the volume of whipped cream can be more than twice that of the original cream.

Heavy cream milk fat content is about 36-40, which can also be sent to twice the size, so it is not easy to buy.

Double cream is the same as Heavy Cream, but the concentration is slightly thicker.

In the description of the ingredients in the package, the animal whipped cream only has "whipped cream" or "cream" but no "palm oil" or other vegetable oil ingredients or sugar content. Animal fresh cream has a short shelf life and should be used as soon as possible.

Vegetable whipped cream:

Vegetable whipped cream, also known as artificial whipped cream, is mainly composed of palm oil, corn syrup and other hydrides. It can be seen from the description of the ingredients on the package whether it is vegetable whipped cream. Vegetable whipped cream is usually sweetened, and its sweetness is higher than that of animal whipped cream. In Hong Kong, it is called "sweet cream", whereas unsweetened whipped cream is called "light cream".

Condensed Milk

Condensed milk is obtained by adding 40% to 45% sugar to milk and evaporating about 60% water by heating.

Butter cream

Cream is obtained from the separation of whole milk. In the process of separation, because of the different specific gravity of the fat in milk, the light fat balls will float on the upper layer and become cream. The fat content in cream is only 20%-30% of that of whole milk. Many people think that butter is used to make cakes in the cake room, but it is wrong.

Cream is the part with high fat content obtained by milk separation, which is called cream, and the dairy products made of cream after ripening, stirring and pressing are called Butter. Due to different manufacturing methods, different raw materials used or different production areas, they can be divided into different types. Butter is generally divided into fresh cream and fermented cream according to raw materials. According to whether salt is added or not, cream can be divided into: salt-free cream, salt-added cream and special salt-added cream; According to the different fat content, it is divided into general cream and anhydrous cream (namely butter); In addition, there are margarines that use vegetable oil instead of milk fat, such as new coated cream.

Hong kong-style milk tea DIY

The finished product is five cups of standard 500ml Hong Kong-style milk tea.

Ingredients: 60 grams of Lipton five pounds of tea.

Water 1800ml

(Because some water will be lost or splashed out in the process of teh tarik, the actual finished tea soup is probably between 1500ml- 1600ml).

A can of black and white light milk

Tea soup production operation process:

1, boil the water and pour it into the kettle. If there is no kettle, you can find two kettles;

2. Put the mixed tea into a tea bag, put the tea bag in one of the kettles, fill the other kettle with boiling water, pour it into the tea bag and make tea powder, and repeat for three times. This process is teh tarik;

3. Put the pulled tea with tea bags on the stove and stew for ten minutes;

4. Pull it three times in the same way as step 2, and repeat it six times, which is the successful Hong Kong-style milk tea soup! The pulled tea is transparent deep red agate color! Put the pulled tea in the refrigerator and refrigerate it to a suitable temperature, which is the tea base of frozen Hong Kong-style milk tea. In Hong Kong, there is only iced Hong Kong-style milk tea!

Blending milk tea process:

Take 300ml of refrigerated tea soup, add sugar water 15-20ml, and 80ml of black-and-white light milk, and stir. The Hong Kong-style milk tea with rich aroma of a cup of tea and rich milk flavor is successful! Those who are afraid of bitterness can add less tea and more milk, and adjust the appropriate taste according to their personal preferences!