Shirye-shirye a gaba: Saka taro mai gwangwani a cikin injin yashi kuma a doke shi daidai. (Yi gaba da gaba bisa ga girman tallace-tallace, kuma adana a cikin ajiya mai sanyi) Prefabrication a gaba: Tafasa ɗan ƙaramin shinkafa mai launin hannu: rabon ƙaramar shinkafar da ke jujjuyawa zuwa ruwa shine 1: 6-9 (ana daidaita adadin ruwa gwargwadon yadda ya dace). ainihin halin da ake ciki). Bayan ruwan ya tafasa, sai a zuba ruwan shinkafa mai launin a cikin tukunyar, sai a motsa shi. Bayan karamar tangyuan ta yawo akan ruwan, sai a tafasa ta na tsawon mintuna biyu, sai a kwashe a wanke a sanyi, a zubar da ruwan da ya dace na sucrose (an bada shawarar a yi amfani da shi cikin sa'o'i hudu). An riga an riga an yi dukkan tsarin aiki a cikin mintuna 3 zuwa 4 gaba. Hanyar shayarwa: Rabon shayi da ruwa shine 1:30. Bayan tace ganyen shayin, sai a zuba kankara zuwa rabon 1:10 (shayi: ice=1:10)
A jiƙa 20g na ganyen shayi, ƙara 600ml na ruwan zafi (a 75 ℃), sannan a dafa tsawon minti 8. Dama kadan yayin aikin gyaran fuska.
Bayan tace ganyen shayin sai a zuba 200g na kankara a miyar shayin sai a dan motsa a ajiye a gefe.
Mataki na 1:Shirya tushen shayi na madara: Ɗauki 500ml na shaker, ƙara madara (40g) da aka yi daga Mixue, ƙara 150ml na Mixue jasmine miya, 15ml na Mixue sucrose, da 20ml na madara.
Mataki na 2:Ice: Saka 120g na kankara cubes a cikin shaker, kuma dusar ƙanƙara ya kamata a hade shi daidai (lura cewa an hana abin sha mai zafi daga dusar ƙanƙara).
Zafi: Yi abin sha mai zafi kuma ƙara ruwan zafi zuwa kusan 400cc. Dama da kyau
Mataki na 3:A fitar da kofin samarwa a zuba cokali 3 na miya na tarugu (pre made taro sauce) a rataye kofin a zuba gram 50 na ball na crystal.
Lokacin aikawa: Afrilu-17-2023
