Ingredients
Creamer (D50) ( 35g ) | Fructose ( 30g ) |
Assam black tea (Ceylon black tea) ( 4g ) | Water ( approx.400g ) |
Quick-cooking black pearls ( appropriate amount ) | Tea making equipment ( 1 ) |
Filter ( 1 ) | Spoon ( 1-2 ) |
Shake cup ( 1 ) | Kitchen scale ( 1 ) |
Pearl milk tea (milk tea shop version) )
1.Will 4g Put Assam black tea (Ceylon black tea) into the tea making device, add 160-200g boiling water, and steep for about 4 minutes
2.While making tea, start doing other tasks.Put an appropriate amount of pearls in the basin, add boiling water, and heat it with an induction cooker.Start timing when the pearls float and cook for 1 minute.Turn off the heat and simmer for one minute.Use a strainer to pick up the pearls, rinse them with tap water, and put them into a milk tea cup for later use.
3. Add 35g creamer and 30g fructose to the shaker cup.About 50g of boiling water, stir evenly with a spoon
4. Filter the tea in 1 In a shaker cup, add water to the 450 mark and stir evenly with a spoon.Pour into a cup
Tips
1.The fructose will taste better if you replace it with granulated sugar.You can replace it with granulated sugar of the same weight.
2.The taste of quick-cooked pearls is much worse than that of ordinary pearls.It is best to prepare pearls in advance.
3.Pearl storage method:
(1) After the pearls are cooked, use a large strainer with a handle to take out the pearls and rinse them with tap water.PS: Wash off the mucus on the pearls.
(2) Drain the water after washing the pearls.
(3) Put the drained pearls into a container, squeeze an appropriate amount of fructose into the container (the cost of honey is too high and will not be considered), and stir evenly.Fasten the plastic wrap.
(4) Put it in the refrigerator to refrigerate, and fasten the plastic wrap after each use.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
