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Look here ~ ~ Did I find it? You can contact the above address.
But I recommend you to buy it in Shijiazhuang. It's all good.
There is a small road to the north of Shijiazhuang Railway Station Monument, which specializes in selling this kind of auxiliary materials. You can find it there.
I recommend you take a look at this.
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Hong Kong-style milk tea is the best, generally in Hong Kong, Guangzhou and Chaozhou.
Repeated pumping of milk tea requires tea powder, creamer (optional), weak milk, syrup and filter screen (stockings can be used instead).
Tea powder is a mixture of many kinds of tea leaves. The classic formula is: Lipton tea powder+No.4 tea powder+Jinbiao tea powder+Fujiang tea powder, which is prepared according to the ratio of1/3/3. Put the prepared tea powder (50g 1 liter of water) into the filter, boil the water, and suck it repeatedly (that is, pour it from one container to another) 30.
Note: Spoons-stainless steel spoons for general household use.
Spoon-that is, a semicircular spoon, such as the one used for eating hot pot. They are sold in the supermarket.
Sugar oil is 1 liter of water 1000g(2 kg) sugar, which is boiled and cooled. Anyone who has basically made milk tea or bars knows that buying is also available.
Their creamer and some raw materials are imported from Weibao Food (Kunshan) Co., Ltd. 。
Green tea cooking method:
Boil 5L water, soak 100g green tea leaves for 5min, filter out the tea leaves, boil 5L water, soak the last filtered tea leaves for10min, filter out the tea leaves, and mix the first soaked tea leaves with the second soaked tea leaves.
Cooking method of black tea:
Boil 5L water, soak 200g black tea for 10 minute, filter out the tea leaves, boil 5L water, boil the tea leaves filtered last time for 10 minute, filter out the tea leaves, and then mix the two kinds of tea leaves.
Pearl cooking method:
5L water is boiled, a bag of pearls is poured in and stirred. When the water boils, the time is 10 minute, and the mixture is stirred every 5 minutes. When the time is up, turn off the fire and keep silent for 6 minutes. Then the pearls are filtered out, bathed in cold water, and mixed with a spoonful of sugar oil and a proper amount of purified water, which is about 1-2 cm higher than the pearls.
Sago cooking method:
2L water is boiled, add 100g sago, stir for15min, then turn off the fire, smother sago for 20min, then filter out sago, shower with cold water, add a spoonful of sugar oil and proper amount of purified water, and stir evenly until the water level is the same as sago.
Germ cooking:
Put 300-600 mg of germ into a pot, stir-fry over medium heat until the color is yellow and slightly burnt, then take it out and let it cool.
Black diamond cooking:
300 mg of Cao Xian juice, add 1 100 ml of hot water and 100 ml of sugar and oil, mix 30 g of noodles (sold in supermarkets) and 100 ml of cold water evenly, and when Cao Xian juice boils, pour the mixed noodles into the mixture and stir until Cao Xian juice boils again, then turn off the fire.
Preparation method of special milk:
Mix 300 grams of cream with 250 ml of hot water, then add 250 ml of light milk and cream and mix well.
Cooking method of preserved plum:
Boil100g of plums in100g of water. After boiling, continue to cook 10 minutes. Turn off the fire and pour the juice and plums into the bowl.
Moxiang green tea:
3 tablespoons sugar oil, 3 parts green tea, 7 parts ice and 8 parts tea, shake well.
(Hot) 3 tablespoons sugar oil, 5 parts green tea and 3 parts hot water.
Lemon green tea: First, put 1 oz lemon juice into a plastic cup.
(Ice) 4 tablespoons sugar oil, 3 parts green tea, 7 parts ice, 8 parts green tea, shake well. Pour it into a plastic cup.
(Hot) 4 tablespoons sugar oil, 5 parts green tea and 3 parts hot water, and pour them into plastic cups.
Lemon black tea: First, put 1 oz lemon juice into a plastic cup.
(Ice) 4 tablespoons sugar oil, 3 parts black tea, 7 parts ice, 8 parts black tea, shake well and pour into a plastic cup.
(Hot) 4 tablespoons sugar oil, 5 minutes black tea, 3 minutes hot water, pour into plastic cups.
Plum green tea: First, put 1.5 ounces of plum juice and 2 plums in a plastic cup.
Ice-scented green tea is poured into a plastic cup.
Pour (hot) aromatic green tea into a plastic cup.
Milky green:
(Ice) 3 tbsp caramel oil, 1 tbsp cream, 3 parts green tea, 7 parts ice, 8 parts tea, shake well.
(Hot) 3 tablespoons caramel oil, 1 tablespoon cream, 6 parts green tea, 2 parts hot water.
Milk tea:
(Ice) 3 tbsp sugar oil, 1 tbsp cream, 3 parts black tea, mix well, 7 parts ice, 8 parts black tea, shake well.
(Hot) 3 tbsp sugar oil, 1 tbsp cream, 6 parts tea, mix well, 2 parts hot water.
Pearl milk green/milk tea: first add a proper amount of pearls into the plastic cup.
Pour (cold, hot) milk green/milk tea into a plastic cup.
Germ milk green/milk tea: First, add a proper amount of germ to the plastic cup.
Pour (cold, hot) milk green/milk tea into a plastic cup.
Note: Similarly, there are milk green/milk tea such as sago and coconut.
Passion fruit is milky green (only ice)
2 tbsp sugar oil, 1 tbsp cream, 3 parts green tea, 7 parts ice, 8 parts green tea, add 1.5 oz passion fruit juice and shake well.
Lemon cream green: First, put 1 oz lemon juice in a plastic cup (only ice cubes).
3 tablespoons sugar oil, 1 tablespoon cream, 3 parts green tea, 7 parts ice, 8 parts tea, shake well.
Taro milk green:
(Ice) 1/2 teaspoons (5cc teaspoons) of taro powder, 2 teaspoons of sugar oil, 1 flat teaspoon of creamer, 3 parts of green tea, 7 parts of ice and 8 parts of green tea, shake well.
(Hot) 1/2 teaspoons (5cc teaspoons) of taro powder, 2 teaspoons of sugar oil, 1 flat teaspoon of creamer, 6 parts of green tea and 7 parts of hot water.
Peanut milk green:
(Ice) 35g peanut butter, 3 tablespoons sugar oil, 1 tablespoon cream, 3 parts green tea, stir well, 7 parts ice, 8 parts green tea. Shake well.
(Hot) 35g peanut butter, 3 tablespoons sugar oil, 1 tablespoon cream, 3 parts green tea, stir well, 6 parts green tea and 2 parts hot water.
Peanut milk tea:
(Ice) 35g peanut butter, 3 tablespoons sugar oil, 1 tablespoon cream, 3 parts black tea, stir well, 7 parts ice, 8 parts green tea. Shake well.
(Hot) 35g peanut butter, 3 tablespoons sugar oil, 1 tablespoon cream, 3 parts black tea, stir well, 6 parts green tea, 2 parts hot water.
Pineapple shaved ice:
Add 1 tbsp pineapple jam, 1 tbsp sugar oil, 9 parts shaved ice and 9 parts purified water into a plastic cup, seal and shake well.
Honey bean shaved ice:
Add half a spoonful of red beans, half a spoonful of mung beans, 1 spoonful of sugar oil, 9 parts of shaved ice and 9 parts of purified water into a plastic cup, seal and shake well.
Strawberry shaved ice:
Add 1 oz strawberry juice, half a spoonful of strawberry jam, 1 spoonful of sugar oil, 9 cents shaved ice and 9 cents purified water into a plastic cup, seal and shake well.
Raspberry shaved ice:
Add 1 tbsp raspberry jam, 1 tbsp sugar oil, 9 parts shaved ice and 9 parts purified water into a plastic cup, seal and shake well.
Blackberry milk ice:
Add 3 minutes of shaved ice, half a spoonful of raspberry jam, half a spoonful of sugar oil and 3 minutes of water into a plastic cup, stir and add 9 minutes of shaved ice, half a spoonful of raspberry jam, a little pearl, sago and a little condensed milk.
Strawberry milk ice:
Add shaved ice for 3 minutes, 1 oz strawberry juice and water for 3 minutes into a plastic cup, stir and add shaved ice for 9 minutes, half a spoonful of strawberry jam, 1 spoonful of sugar oil, a little pearl, sago and a little condensed milk.
Pineapple milk ice:
First, add 3 minutes of shaved ice, half a spoonful of pineapple jam and 3 minutes of water into a plastic cup. After stirring, add 9 minutes of shaved ice, half a spoonful of pineapple jam, a little pearl, sago and a little condensed milk.
Honey soybean milk ice:
Add shaved ice for 3 minutes, a small amount of condensed milk, half a spoonful of sugar oil and water for 3 minutes to the plastic cup. Stir and add 9 minutes of shaved ice, half a spoonful of red beans, half a spoonful of mung beans, a small amount of pearls, sago and a small amount of condensed milk.
Black Diamond Red Bean/Mung Bean Ice:
First, put 3 parts of shaved ice, 1 spoonful of sugar oil, 7 parts of shaved ice, 1 spoonful of black diamond, 1 spoonful of red beans/mung beans, 1 spoonful of special milk, 9 parts of shaved ice and 9 parts of purified water into a plastic cup, and seal and shake well.
Note: Black diamond honey bean ice is red bean and mung bean ice: add half a spoonful of red beans and half a spoonful of mung beans.
Baixiang egg honey juice:
Add 2 tablespoons sugar oil, 1 tablespoon cream, 3 minutes hot water, stir well, ice for 8 minutes, stir well, add raw egg yolk (egg white needs to be filtered), 1 ounce passion fruit juice, 8 minutes hot water, shake well.
The taste of milk tea is absolutely first class. The first is the basic raw materials, that is to say, milk tea, milk tea, "milk" and "tea"
One is material selection, and the other is proportion.
We know that milk tea should actually be a drink made of milk and tea mixed with appropriate amount of sugar. In fact, the milk tea sold outside is made of creamer, and its scientific name is "non-creamer". It is a kind of thing that tastes like milk powder extracted from vegetable oil by chemical hydrogenation reaction, and creamer can distinguish its quality according to its fat content. Generally, the higher the fat content, the closer its flavor is to milk powder. Generally, the closer the taste, the better the quality of milk powder creamer. At present, there are many kinds of creamers on the market according to their fat content, such as 28, 32, 32A, 40 and 50. , where these numbers represent its fat content. People who have just come into contact with creamer may not know this very well, so many people didn't know this when they first made milk tea. Therefore, the taste of milk tea made by the same collocation method is very different, and the application of different creamers is also different. The creamer, which is usually used for foamed tea, is now used more and more at a temperature of 50 or higher. Of course, the fat content is directly proportional to the price of creamer, and the price of creamer with high fat content is naturally more expensive. The average ex-factory price of creamer ranges from 7000- 10000 yuan/ton.
If milk is directly used as raw material when making milk tea, the taste of milk tea is definitely authentic, but the cost is naturally high. At present, who will make milk tea with fresh milk in China? Tea merchants who sell at least 3 yuan a cup will not choose.
Followed by tea, we know that most of the black tea water is used in milk tea, but in fact, the black tea used in milk tea shops is specially made, such as coffee black tea and wheat fragrant black tea. Because coffee powder and cassia seed are added to the black tea, the boiled tea tastes very fragrant and unique, while ordinary black tea has the original flavor of black tea, which is not very delicious after being mixed with milk. But good black tea can really determine the tea taste of milk tea. ...
When the basic ingredients are finished, it's time to talk about ingredients. The ingredients are nothing more than sugar and honey. In short, it is a question of sweetness and smoothness. Different sweeteners have different sweetness. Generally, the sweetness of sucrose is defined as 100, so the sweetness of lactose is 32, that of glucose is 70, that of fructose is 170, and that of invert sugar is 170. Sweetness of sweeteners is usually expressed as a multiple of sucrose sweetness based on sucrose.
Generally, when we make milk tea, we always put sugar. For convenience, many people boil sugar into syrup/sugar oil. In fact, adding a proper amount of lemon juice when boiling syrup can improve and enhance the flavor of syrup, because the acid and sugar in lemon juice will react during heating. Adding proper amount of honey to milk tea can make milk tea smooth. Comparing two cups of milk tea with only sugar and honey, you will find that the cup with honey tastes smooth and sweet in your mouth, while the cup with only sugar seems to be a little worse than the cup with honey. You must try to compare it yourself to know.
Because Taiwan Province Province is close to the subtropical zone, the climate and temperature there are different from those in inland areas, so the sugar content must be changed according to the differences in different regions when making milk tea. People in different regions have different requirements for sweetness, which is caused by the climate, temperature and humidity in various parts of China. For example, in arid areas with little annual precipitation, milk tea must not be too sweet because of the dry climate and low air humidity. The water in the human body evaporates easily, and milk tea in such places is definitely not popular because it is too sweet. In another area with more rainfall and humid air all the year round, the sweetness of milk tea should be appropriately increased. If the sugar content is insufficient, customers in these areas will think that milk tea is too weak and tasteless. This is why northerners don't like desserts, while southerners have the habit of eating desserts.
Another important factor is the ratio: the ratio of milk/tea/water. It's hard to give you a satisfactory answer, because you have to try it yourself to know what flavor you need. According to our experience, the ratio of milk+water to tea is normal in the range of 2: 1, otherwise it will cause bad taste and the feeling of not drinking tea. The specific thing is due to the fact that
If you drink a cup of milk tea, you will always like it. On the contrary, if you feel dry in your mouth after drinking it, it means there is too much sugar in it. Generally, sugar content is between 5% and 7%. Moreover, because the fruity powder also contains glucose, and the pearls we cook also need to be soaked in sugar or honey, it should be considered comprehensively.
The reason why many tea shops are not doing well now is that many practitioners do not have a full and in-depth understanding of their industries and products. In addition, many people join the so-called brand and always follow a fixed process and formula. There is no innovation, and remind friends who want to enter this industry that catering belongs to a conscience industry. Don't give up product quality in order to save a little cost. As the saying goes, you get what you pay. In order to improve the sweetness and reduce the cost, many milk tea practitioners overuse chemical sweeteners and flavors such as sodium cyclamate. Excessive use of these things is not good for people's health, on the contrary, it may cause harm to people's health. So I suggest you use sugar and honey.
There is nothing to say about fruity milk tea powder and Pearl Powder Garden. All manufacturers produce similar things, as long as regular manufacturers have health permits and quality inspection reports. By the way, don't think that dark color and heavy taste are good things, which means there are a lot of flavors and pigments in it. After all, it seems that I haven't heard of natural fruity milk tea powder. Even if there is, the price won't be too bad. People in the milk tea business won't.
I don't think there is anything authentic. As long as you regard your industry and work as a career, rather than simply getting economic returns, you will become more and more professional, and with the continuous enrichment of practical experience, what you have done will be accepted by everyone and naturally authentic.
Please see how to make some milk tea.
1. black pearl cooking method
Take one kilogram of pearl fruit with one color, add water 10 kg, and put it in a pot (boil the water first, then put it in pearl fruit, and then put it in when the hot water is boiled, otherwise it will melt into powder immediately. ......
2. Tea bags
Put 60 grams of tea (instant tea is no longer packed in bags) into 3 kilograms, and cook it in a stainless steel pot or a common pot (boil the water for more than 90 degrees before putting the tea) ... In the cold-soaked tea, put the tea juice in the refrigerator to cool it.
Step 3 make cold tea
Put ... and finally add a proper amount of pearl fruit to make a perfect iced foam tea. Take a 450ML bubble teacup, pour the shake cup into the cup and insert the straw.
Note: The ratio of milk tea and fruit powder of bubble tea directly affects the taste and quality of bubble tea.
The method of making fruity bubble tea is the same as above, just add 2 spoonfuls of fruit powder to the cup. (Adding different fruit powders can bring out different flavors of fruit pearls. )
For details, please see
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References:
www.dyao.net