1. Black tea flow heart: 50g milk, 50g light cream, 15g sugar, 12g butter, 5g milk powder, 1g crushed black tea, stir, heat with low heat until slightly boiling, pour into 4 cooked salted egg yolks, beat them into mud, stir them carefully, and put them into 5g moulds to freeze overnight< br/>
2. 400g steamed chestnuts, 400g black tea water, mashed, poured into a non stick pan, 30g butter, 20g brown sugar, 80g light cream