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As the sweltering summer days approach, there is nothing quite as refreshing as a tall glass of iced tea. While many opt for the familiar tang of lemonade, iced tea provides a soothing alternative with its delicate flavors and soothing coolness. But what if we could take it a step further and make our iced tea not just cool, but also irresistibly soft? This guide will walk you through the simple yet effective steps to transform your regular iced tea into a smooth and velvety drink, ensuring that each sip brings you the ultimate relief during those scorching summer afternoons. So, grab your ingredients and join us on this journey to unlock the secrets of making soft iced tea that will leave you feeling refreshed, cool, and delighted.
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Khuc Bach tea has appeared in our country for a long time and is also very familiar to the people, but the deliciousness and attractiveness has not shown any signs of cooling down. Tea always makes the body feel cool when enjoying. Instead of going to a restaurant, you can make your own Khuc Bach tea for the whole family and friends.
Watch a brief how-to guide in the following video:
Ingredients for making Khuc Bach tea
300ml fresh milk without sugar
300ml fresh cream
21g gelatin (powder or foil)
15ml strawberry syrup (or red food coloring and strawberry flavoring)
2g green tea powder
5 fresh pandan leaves (optional)
15g basil seeds (depending on preference)
40g almond slices
Alum sugar, white sugar
Optional fruit toppings
Hot Tip: You can buy ingredients like gelatin, syrup, green tea powder, é seeds,… at supermarkets like hpic.edu.vn , bakeries like Beemart, Tan Nhat Huong, ABBY ,…or on e-commerce sites.
How to cook Khuc Bach tea
Step 1Process materials
Wash pandan leaves, tie a knot for neatness. Sesame seeds soak in warm water for about 15-20 minutes to bloom.
These 2 ingredients are optional, but if they have them, they will make your dish even more delicious.
Step 2Make milk cream jelly
You boil 300ml of fresh milk without sugar and then put all the gelatin in and soak until the gelatin is soft and then divide it into 3 bowls.
Bring a little water to a boil in a pot, until the water boils, then reduce the heat to the lowest level, then place a bowl of the milk and gelatin mixture in the pot, stirring constantly until the gelatin is completely dissolved in the milk, no more pigs. In the bowl , the heat will help the gelatin dissolve slowly.
Be careful not to let the gelatin stick to the bottom of the bowl.
Then add 100ml of fresh cream and 1 tablespoon of sugar (the amount of sugar can be adjusted depending on how sweet you like to eat more or less) into the bowl, stirring until the sugar dissolves.
When the sugar is completely dissolved, pour the mixture in the bowl into the mold through a sieve until smooth. Let it cool and then put it in the refrigerator to cool for about 3-4 hours, until the jelly is completely frozen to use. So we have the original milk cream jelly.
Green tea flavor, strawberry flavor
Dissolve 1 bowl of milk and gelatin mixture with 100ml of fresh cream and sugar in a bowl, stir with your hands until the sugar dissolves and pour into the mold.
To make the jelly taste green tea, you use 15ml of boiling water, add a little bit by bit to the cup of green tea powder and stir, pour in the water and stir slowly so that the green tea blends with the water , turning into a paste. Pour slowly into the mold through a sieve and stir well to mix the green tea with the milk cream. So we got the green tea jelly.
To make strawberry flavored jelly, add strawberry syrup or a few drops of red food coloring with strawberry flavor to the milk cream mold and stir well. The strawberry jelly part is also completed.
Note: You can completely use other flavors as long as it suits your taste!
Let the two jelly molds cool outside, then put them in the refrigerator for about 3-4 hours for the jelly to solidify completely.
Step 3Making tea
Boil 1 liter of water with alum sugar . When the water has boiled and the alum sugar has also dissolved, put the pandan leaves in the pot, then turn off the stove, let the water cool, and put it in the refrigerator to keep it cool.
You can also continue to boil pandan leaves in water for a more fragrant smell, but when boiling will cause the water to fade the green color of pandan leaves.
Tip: You can add water to soak the longan/canned lychee in the pot to make the tea richer
Step 4Roasted almonds
Roast almonds in a non-stick pan over medium heat until slightly golden and fragrant. While roasting, remember to gently stir to avoid breaking the almonds, then put in a bowl and let it cool
Step 5Cut jelly
After the jelly has frozen, we remove the jelly from the mold and use a knife to cut the jelly into bite-sized pieces. When cutting, dip the blade in water to make it easier to cut the jelly.
So Khuc Bach tea was completed. First, you put the jellies into the glass, then the longan / lychee, é seeds, then scoop the tea in and finally sprinkle the almonds on top. Serve while still cold, or you can add ice and fruit. The way to do it is quite simple, right? Good luck with your food!
In conclusion, making soft iced tea is a simple and refreshing way to stay cool during the scorching summer days. By following the steps outlined in this guide, anyone can create a delicious and vibrant drink that revitalizes the body and quenches thirst. From selecting the perfect tea leaves or bags to properly steeping and sweetening the brew, every aspect of the process is crucial in achieving the desired softness and flavor. Experimenting with different tea varieties and adding various fruits or herbs can further enhance the taste and appeal of the iced tea. So, whether you’re lounging by the pool or hosting a backyard barbecue, soft iced tea will undoubtedly be the star of the show, providing a much-needed respite from the heat. Stay cool and enjoy the season with this delightful summer beverage!
Thank you for reading this post How to make soft iced tea, cool and cool in summer at hpic.edu.vn You can comment, see more related articles below and hope to help you with interesting information.
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