Mixue wholesale Mango Puree Jam OEM Drink Concentrate Mix paste 1.36kg

Yogurt Mango Bubble Tea

Raw material preparation: Yogurt production is as follows: 1. Take 50 grams of C40 non dairy creamers and heat 50 grams of water to disperse. 2. Add 150 grams of ice cubes and beat evenly with a sanding machine until there are no particles. 1. Add 100 grams of yogurt powder and beat evenly with a milk cap machine. 2. Use it within 2 days, refrigerate it, seal it, and store it in a flower bag

Raw material preparation: Mixue Jasmine Tea Preparation method: The ratio of tea to water is 1:30. After filtering out the tea, add ice cubes and the ratio of tea leaves is 1:10 (tea: ice=1:10)

Soak 20g of tea leaves, add 600ml of hot water (water temperature 70-75 ℃), and simmer for 8 minutes. Stir slightly during the braising process, filter the tea leaves, and add 200g of ice cubes to the tea soup. Stir slightly and set aside

Original preparation: Boil small taro balls: The ratio of small taro balls to water is 1:8 (the water content can be adjusted according to the actual situation). Boil the taro balls in a pot under water and let them float. Boil for two minutes, then drain and wash with water. Drain and soak in a suitable amount of sucrose. It is recommended to use within four hours

Step 1: Take out the sand ice maker cup, add 250g of ice cubes (30g of fresh mango, appropriate amount is enough), 80ml of jasmine tea soup, 70g of mango puree, and stir together in the sand ice maker for 10-15 seconds (remember to stir evenly)

Step 2: Take out the production cup, add about 50g of small taro balls, and 50g of small coconut fruits. [Note using a colander, do not scoop sugar water], continue to add 100g of yogurt to the cup, then add the fruit tea ice made in step 1, and finally decorate with mango cubes.