Tools: Cooking utensils, stainless steel pot, basin, spoon, filter screen, sealing machine, bubble tea cup, special sucker for pearl milk.
Making tools: snow cup, ounce cup, coffee spoon, stirring rod, sealed can, planer, sander, muffin machine.
Black pearl cooking method: take one kilogram of pearl pills of any color. Add 10 kg of water and cook in a pot (boil the water first, then put the pearl pills into powder balls. You must wait until the hot water boils away before using them, or they will melt into powder immediately. Keep the water rolling on medium fire and stir with a filter spoon. Time 15-20 minutes (you can add or subtract the time according to your preference, and the longer you cook, the softer it will be). When the time comes, cover the lid and turn off the fire. Stew again 15-20 minutes (the longer the stewing, the better the elasticity) or cook until all the powder circles are transparent. When the time is up, take out the pearls and rinse them with cold water. Take a large bowl, add the rice balls and white sugar until the pearls are soaked, and stir well for about 30 minutes.
Tea bag: put 60 grams of tea (it is no longer wrapped with bagged convenient tea) into 3 kilograms of water, and cook it in a stainless steel pot or ordinary pot (boil the water above 90 degrees before putting the tea). Soak the tea bag for about 10 minute-20 minutes, and the soaked tea leaves are slightly bitter. If it is too bitter, add boiling water to dissolve it. You can decide the brewing time according to your own requirements for tea concentration. Generally speaking, it is not recommended to brew for a long time, because it will lead to excessive tea flavor and affect the taste. Cold bubble tea iced tea juice in the refrigerator.
Ice bubble tea: put 30g creamer (2 tablespoons), 2 tablespoons fruit powder and 1 tablespoon syrup in a shaker, add 40g hot water, mix well with a stirring rod, add 300mL~400m of black tea, then fill it with 3~4 pieces of ice cubes, about 2/3 of the volume of the shaker, shake it rapidly for 20 times until all the ice cubes in the shaker are dissolved, and let it foam. Take a 360ML bubble tea cup, pour it into the cup, insert a straw and give it to the customer. If sealing is needed, put the milk tea on the sealing machine, cover the sealing film, and carry out hot pressing sealing.
Note: The proportion of milk tea and bubble tea fruit powder directly affects the taste and quality of bubble tea. If you put more cream and milk tea powder, bubble tea will have a good taste and high cost. If you reduce the cost, you can add sugar or other flavors and milk powder.
A proper amount of milk powder plays a role in clearing milk tea. Once there is too much milk powder, the taste of milk tea will become a little greasy. Therefore, when putting milk powder, we must pay attention to the dosage. Don't think that the heavier the milk taste, the better it tastes.
Note: the method of making fruity bubble tea is the same as above, just add 2 spoonfuls of fruit powder to the cup.
Boil 500g of water, add 750g of sugar, stir while adding, and get 22oz(638mL) syrup (or directly change it into honey).
Boiling method of syrup: after boiling at the ratio of 1.5kg of white sugar to 1kg of water, simmer for 10 min, then turn off the fire and let stand for cooling.
Method for making original milk tea
1. First, boil 15 kg of water to 100, pour in 180 g of tea, let it sit for 3-5 minutes, and then take out the tea.
(Tea leaves can be reused. If boiled again, it will take about 5 minutes.)
2. Add 1 kg sugar (1 .8kg syrup, 1kg sugar and 1kg water), and then add honey1kg.
3. Add1.3kg creamer and 1.4 chocolate powder (chocolate board can be boiled into chocolate sauce) or (1.4 coffee powder), stir well, and cook for 5 minutes. If it is iced milk tea, refrigerate it and keep it warm in a thermos bottle.