1. Put the cream cheese into a basin and press it with a soft spatula until it is soft without obvious particles.
2. Roll the sea salt into powder with oiled paper and rolling pin.
3. Add the sea salt and powdered sugar into the cream cheese and stir well with an eggbeater.
4. Add a small amount of milk to the cream cheese several times, and stir evenly every time.
5. Pour the cream cheese paste and refrigerated whipped cream into the beating bowl and beat to 50% at medium speed.
6, lines can appear, and put them in a piping bag for cold storage.
7. Pour 200 grams of milk and baby sugar into a boiling pot, heat it over medium heat until the sugar melts, and then turn off the heat.
8. Wash another 600g milk into cooked milk at one time.
9. Sieve the matcha powder into the basin and add a small amount of milk several times.
10, each time you add it, you need to stir it evenly until all the milk is added.
1 1. Take a favorite cup, fill it with matcha milk until it is 80% full, and then cover it with Shanghai salt cheese milk until it is 10% full.