Materials ?

A: tapioca starch 65g

A: brown sugar 15g

A: water 70g

B: tapioca starch 15g

Pearls (Pearl Milk Tea must) practice ?

Prepare the ingredients (tapioca starch in two parts, of which 65g in a basin, 15g on the board. (Tapioca starch is sold in some large supermarkets)

Brown sugar and water boiled to the state of bubbling (can not be boiled for a long time, otherwise the water is evaporated)

Bubbling state of the brown sugar water quickly poured into the basin containing 65g tapioca starch, stirring with chopsticks quickly vigorously around the circle.

Pour the dough out onto the counter and knead it with another 15g of tapioca starch. (Note: The dough is a bit hot, so let it cool a bit before kneading.)

Knead vigorously until the dough is smooth, soft, and very elastic, as shown in the picture.

If you can't use it all at once, you need to freeze it. Put some cornstarch in a bowl, take a portion of the dough and knead it into small rounds, put it into the bowl, coat it evenly with the cornstarch, and put it into the refrigerator to freeze.

For ready-to-eat, take a pot of water and bring it to a boil, then turn down the heat. Add the rounds to the pot while rolling them.

After rubbing them all together, turn up the heat, bring to a boil, and then continue to cook for a minute until they have risen a bit. Turn off the heat and let it simmer for a few minutes.

You can put them into milk tea directly. You can also fish out and rinse with cool water a few times, and then use it later.