Shirye-shiryen Danyen Kaya:
Hanyar Jiƙa Baƙin Tea: Rabon shayi da ruwa shine 1:40. Sai a jika ganyen shayi gram 20, sai a zuba ruwan tafasasshen ruwa 800ml (zafin ruwan sama sama da 93 ℃), sai a jika na tsawon mintuna 8-9, sai a dan daka shi a tsakiya, sai a tace ganyen shayin, sai a rufe a rufe shayin na tsawon mintuna 5, sannan a ajiye a gefe. .
PS: Ana ba da shawarar yin amfani da shi a cikin sa'o'i 4 (bayanin kula: ƙaramin adadin shayi da ruwa, ƙarami adadin miya da aka yi amfani da shi).
Tafasa ƙaramar dumpling shinkafa: rabon ƙananan shinkafar da ake zubarwa zuwa ruwa shine 1: 6-8 (ana daidaita yawan ruwa bisa ga ainihin halin da ake ciki). Bayan ruwan ya dahu sai a zuba dumpling shinkafa a ciki. Dafa shi akan wuta mai tsayi 3500w. Bayan ’yar karamar shinkafar ta taso (za a iya zuba ruwan sha kadan kadan a cikinta domin kara tauri), sai a tafasa ta na tsawon mintuna biyu, sai a sauke ruwan a wanke. Matsa ruwan don jiƙa daidai adadin sucrose (an bada shawarar amfani dashi cikin awanni huɗu)
3,
(1) Add 500ml na Mixe resin a cikin wani shaker;
(2) Mix Madara Na Musamman 50ml;
(3) Add 200ml na brewed shayi miya zuwa shaker;
(4) Ƙara 170g na kankara cubes;
(5)A zuba 60g na giyar osmanthus a jere (kimanin cokali 2 na kofi), a zuba kankara da ruwa zuwa wajen 400, a girgiza sosai sannan a ajiye a gefe.
4.Accessories: Ana zuba cokali 3 na dump din shinkafa a cikin ruwan shayin da aka shirya a yi. (Za a iya ƙara cream, alkama crispy)
Lokacin aikawa: Mayu-08-2023
