Yogurt Strawberry

Kukonzekera kwamafuta: Kupanga yogurt kuli motere: 1. Tengani 50 magalamu a C40 Non milk creamers ndi kutentha magalamu 50 a madzi kuti mubalalitse. 2. Onjezani magalamu 150 a ayezi ndikumenya mofanana ndi makina a mchenga mpaka palibe particles. 1. Onjezerani 100 magalamu a ufa wa yogurt. 2. Phimbani mkaka ndi makina ndikumenya mofanana. Ndibwino kuti mugwiritse ntchito mkati mwa masiku a 2, firiji ndi kusindikiza, ndikugwiritsa ntchito thumba la maluwa

Njira 2: Mkaka wokhala ndi chakumwa 100g: Chakumwa chokometsera cha acidic 100g=[1:1]=[Mkaka wapadera wokhala ndi chakumwa pambuyo pa firiji: Flavored acidic beverage] Ikani mu chosakanizira pa liwiro lalikulu ndikugwedeza kwa masekondi 30 mpaka mphindi imodzi (mmwamba mpaka mphindi 2) [Zikuganiziridwa kuti zigwiritsidwe ntchito mkati mwa masiku 2, firiji ndi zosindikizidwa kuti zisungidwe, ndipo zitha kugwiritsa ntchito zikwama zokongoletsa]

Kukonzekera kwazinthu: Mixe Jasmine Onunkhira Mapiritsi Njira Yokonzekera: Chiŵerengero cha tiyi ndi madzi ndi 1:30. Mukasefa tiyi, onjezerani ayezi ku tiyi mu chiŵerengero cha 1:10 (tiyi: ayezi = 1:10)

Zilowerere 20g wa masamba tiyi, kuwonjezera 600ml madzi otentha (madzi kutentha 70-75 ℃), ndi simmer kwa mphindi 8. Sakanizani pang'ono mukamawotcha, sefa masamba a tiyi, ndikuwonjezera 200g ya ayezi mu supu ya tiyi. Sakanizani pang'ono ndikuyika pambali

Tulutsani kapu yopangira ayezi yamchenga, onjezerani 250g a ayezi (2 sitiroberi atsopano, kuchuluka koyenera ndi kokwanira), 50ml ya supu ya tiyi ya jasmine, pafupifupi 60g ya kupanikizana kwa sitiroberi, ndikusakaniza mumchenga ice maker kwa masekondi 10-15 ( kumbukirani kusakaniza mofanana)

Tulutsani kapu yamankhwala, onjezerani 40g wa mpira woyambirira wa kristalo, 50g wa kokonati yaying'ono [samalani kugwiritsa ntchito supuni yotayira, musatenge madzi a shuga], pitirizani kuwonjezera 100g ya yoghurt mu kapu, kenaka onjezerani khumi ndi awiri. zipatso tiyi ayezi kuyambira sitepe yoyamba, ndipo potsiriza kuwonjezera diced strawberries mwatsopano kukongoletsa.