Super fragrant

1. 125 grams of tapioca, 85 grams of water, 80 grams of brown sugar, milk, tea, sugar, condensed milk.

2. Pour the water into the milk pot, pour in the brown sugar, stirring as it cooks, when the bubbles are not completely boiling, pour the brown sugar water into the tapioca, stirring with a spatula to mix well, and knead into a smooth dough when not hot.

3. Roll the dough into small strips, cut into small doses, and then roll the small doses into rounds. This is the prototype of brown sugar pearls. Sprinkle some tapioca flour on the rolled pearls and make hand powder on the surface to prevent sticking.

4. Boil a pot of water, add the brown sugar pearls when the water boils and cook for 10 minutes. Remove the cooked pearls and soak them in cold water. During the soaking period, pour out the water used to cook the pearls and replace it with another pot of water, then put the soaked pearls in it, bring it to a boil, turn off the heat and let it simmer for 3 minutes, then fish it out and soak it in cool boiled water for spare.

5. Prepare a small saucepan, heat the pan, add sugar, turn the heat down, and patiently fry the sugar slowly into a caramel color. At this point, pour in the milk and orthosanctified ginseng and cook over low heat for 5 minutes.

6. Strain off the tea leaves, leaving the milk tea, pour into a cup, add a little condensed milk, add brown sugar pearls, a cup of rich caramel bubble tea is ready.