? Pearl Milk Tea pearls are tasty and elastic. Pearl milk tea as a popular drink, loved by the public, pearl milk tea using the "pearl", by the groundnut powder (the southern saying, that is, starch) made from the powder round, and powder round in the milk tea before adding, usually also soaked in syrup, to ensure that the powder round in the sweet milk tea, can still maintain the sweet flavor. Sweetness. The base of milk tea is usually black tea, but some stores offer pearl milk tea (called pearl green milk or pearl milk green) with green tea. There are also many stores that add coffee jelly, bean curd, pudding, sencha, and other similarly flavored foods to the milk tea, giving customers the freedom to choose from a wide range of flavors to enhance the taste.

Pearl milk tea in the pearl of the part : brown sugar?30 grams, 60 grams of water, raw potato starch 140 grams (in accordance with the starch absorbent degree of different make appropriate adjustments), hand powder with the appropriate amount of starch. In order to make the pearl milk tea in the pearl more Q pop, the proportion of water and potato starch is very critical, the solution of the two well adjusted with the hand, to be seemingly flow non-flow state; pearl is almost cooked before the fire should be turned off, cover the lid, smothered in the pot. This will get better pearls.

Pearls are elastic because of his raw material, potato starch viscosity, the viscosity of potato starch depends on the polymerization of its straight chain starch. Potato starch, corn starch, oat starch and wheat starch for paste viscosity experimental comparison, experimental research, potato branched-chain starch content of up to 79% or more, potato starch peak average of 2988?BU, than corn starch (589 BU), oat starch (999 BU) and wheat starch (298 BU) of the paste viscosity of the peak are high.