Raw materials: Pearl balls (pills), with black, red, orange and other kinds of bubble tea powder, with taro, orange, litchi, passion fruit, coconut and other flavors 10, with coarse milk and fine tea (bagged black tea and green tea are the best).

Tools: Cooking utensils, stainless steel pot, pots, spoons (plastic ones are also acceptable), filter screen, sealing machine, bubble tea cups, and special straws for pearl milk.

Brief introduction of bubble tea Net's tools for making healthy and leisure milk tea and freezing point;

1, Shek Cup: divided into 350ml and 750ml, made of stainless steel, consisting of three parts: bottle cap, filter screen and steel cup. It is a special instrument for making new taste drinks by mixing raw materials.

2, ounce cup: used for measuring juice.

3. Coffee spoon: plastic material, a special tool for scooping fruit powder, juice and other raw materials.

4. Stirring rod: made of long handle, stainless steel or plastic, used to scoop and stir the materials in the deep tank.

5, sealed cans: plastic, stainless steel, glass and other different materials, mainly for holding materials.

6. Ice planer: There are two types, manual and electric, which are special machines for grinding and shaving ice cubes. The electric type generally consumes 180W.

7. Sander: It can be divided into large sander and small sander. Large ice skaters are generally made of stainless steel; The small sand ice machine is a glass container. Used for stirring and grinding ice cubes and fruits.

8, muffin machine: similar to electric baking pan, can automatically heat, is a special device for baking muffins.

1. 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.

Boil 500g of water, add 750g of sugar, stir while adding, and get 22oz(638mL) syrup (or directly change it into honey).

2. make tea bags. Put 60 grams of tea (convenient tea is no longer wrapped in bags) 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.

3 Cold bubble tea!

Put 30g creamer (2 tablespoons), 2 tablespoons fruit powder and 1 tablespoon syrup in a shaker, add 40g hot water and mix well, then mix well with a stirring rod, add 300mL~400m of black tea, and then fill it with 3~4 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. Finally, add 20g of pearls to make it. 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 ratio 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, the taste of bubble tea will be good and the cost will be high. If you reduce the cost, you can add sugar or other essence and milk powder to it.

A proper amount of milk powder plays a role in finishing milk tea, and once milk powder is excessive, it will make the taste of milk tea a little greasy. Therefore, when putting milk powder, we must pay attention to the dosage. Cut the powder and 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. (According to the different added fruit powder, it can be made into papaya bubble tea, taro bubble tea and so on. )

Boiling method of syrup: after boiling at the ratio of 1.5kg white sugar to 1kg water, simmer for 10 minute.

Turn off the fire and let it stand and cool.

Materials: Bulk selected black tea, whole milk powder and sugar.

Brewing method:

1, put 6 spoonfuls of black tea in bulk into the tea bag according to the ratio of1:1,add boiled water to flush the tea powder evenly, turn up the fire and shake the tea bag. This is the first time in teh tarik.

2. Put the tea bag into another red teapot, and then use the first tea soup to flush the tea powder evenly. This is the second teh tarik.

3. Pull again for the third time.

4. Add whole milk powder to the tea soup.

5. Add appropriate amount of sugar according to personal preference, and drink after stirring.

It is said that the best ratio of black tea to milk is 5: 1 for a good cup of milk tea. Tea restaurants in Hong Kong not only have "learning spirit", but also create "milk tea with silk stockings". The tea restaurant's signature silk stockings milk tea is to put several kinds of tea into silk stockings and filter the tea residue with silk stockings to make the milk tea more fragrant and smooth. The taste that combines smoothness, tea fragrance and richness is really irreplaceable. Many people say that Hong Kong food stalls brew silk stockings milk tea, which is rich in flavor and different from others, and its name is even more reverie.

Here are some tips about tea: Lipton black tea can be packed with coarse tea in a pound, which is a versatile "tea gall" and the first choice. It can be matched with Lipton's young tea and added with less orange tea. Chezai black tea is also good with Fu Jiang's coarse and young tea. Of course, it is also a good match to use the coarse and young tea with tianbang tea and the small pot of Lipton black tea with a pound of coarse tea. In addition to tea, milk is also an important link that cannot be ignored. Full-fat or semi-fat milk can directly affect the quality of tea, and it is best to use black and white buffalo milk.

material

Assam, a cup of black tea

An ounce of syrup

A spoonful of cream powder

Appropriate amount of ice

way of doing things

1. Warm black tea with a proper amount of creamer powder and mix well with a stirring spoon.

2. Add an ounce of syrup, stir well with a spoon, and fully melt into the hot milk tea.

(If pearls are added at this time)

3. Finally, add ice cubes until the shake glass is cold.

4. First, open the small hole above, and part of it will come out.

5. Open the cup again and pour out the ice cubes and the rest of the milk tea.

remarks

1. Cream powder and syrup must be added before adding ice cubes. It is best for black tea to be warm, because this is the most suitable temperature for melting, so that the milk fragrance and sweetness can be fully filled in the whole cup of milk tea. If the order is reversed, the milk tea will lose its flavor! !

2. shake times must be enough, and the freezing point of a cup of milk tea is enough! !

3. First pour a little milk tea out of the small hole, unscrew the cup body and pour out the rest, so that milk tea is not easy to overflow because of unscrewing the cup body.

Method for make pearl powder ball:

1. Be sure to have enough water, otherwise it will be easy to cook.

2. Boil the water before adding the rice balls, which is the same as making dumplings.

3. Wait until the pink ball floats for the first time before turning into a medium-small fire, and keep the pink ball floating on the water.

4. There are two steps in the cooking process:

1) is to stir the dough once every three to five minutes to avoid sticking to the bottom of the pot.

2) It is to maintain the clarity of the soup itself, and add water at any time, so as not to cook the dough.

5. Cook for about 50 minutes, turn off the fire, and keep it stuffy for ten or twenty minutes. When you taste it and feel that "Xiang Q is elastic and does not pinch raw", you can take it out with a leaky spoon. Rinse the removed rice noodles with cold boiled water several times: the purpose is to wash off the thick soup, which is not easy to stick together, reduce the temperature and make it taste more elastic (the reason is the same as making cold noodles).

6. The secret of delicious rice dumplings:

Add syrup honey to the drained pearls. This step makes the rice balls sweet, so milk tea can easily feel the sweetness when chewing the pearl rice balls without adding excessive syrup.