Okinawa brown sugar milk tea ice cream with a bite of muffin

Milk tea ice cream material:
1. 1 packet of brown sugar milk tea at 3:15 carve
2. Fresh milk 100ml
3. Fresh cream 65ml
4. 10g caster sugar
Heat the milk on a low heat until steam emerges, add sugar and stir until it melts, then turn off the heat.
Disassemble the milk tea bag, soak it in the milk, then add the fresh cream and mix well.
When the milk tea liquid material becomes cold, hand it to the ice cream machine for processing.


PRINCESS Holland Princess 2L automatic ice cream machine

Muffin ingredients:
1. High-gluten flour 90g
2. Low-gluten flour 100g
3. 20g caster sugar
4. 1 egg
5. Warm milk 50ml
6. 2 teaspoons of instant yeast powder
7. Unsalted butter (room temperature, cut into small pieces) 75g
Sift all the flour, mix the sugar and yeast powder, then pour in the beaten egg and warm milk.


Make muffin dough with PRINCESS Holland Princess professional food processor

Knead the dough until no powder is visible, then add the butter cubes and stir until the surface is smooth and not sticky.
Throw the finished dough into the oven to ferment for 1 hour.
The fermented dough will grow to twice its size; cut the dough into small pieces and let it rest for 15 minutes before putting it into the muffin maker for baking.
This muffin has the taste of bread and matches the creamy ice cream. After a little bit of plate and decoration,
It is a very competent banquet dessert, but also an exquisite Japanese dessert (The Voice of Mystery: Pharaoh sells melons...)!

Special thanks to [Dutch Princess] Using Okinawa brown sugar milk tea at 3:15 to make Japanese milk tea ice cream for a bite of muffin
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