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This is a comprehensive guide to making delicious, chewy cocoa tapioca pearls from scratch. The recipe also includes two different methods for preparing the milk tea, allowing you to create the perfect cup of brown sugar bubble tea, complete with a creamy whipped topping.
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First, create a dough using tapioca starch, cocoa powder, and a hot brown sugar slurry. Knead until smooth. → Roll the dough into small pearls, dust with starch, and then boil for 20 minutes. Let them steep off the heat for 30 minutes. → Simmer the cooked pearls in a simple brown sugar syrup until thick and glossy. → Brew a strong black tea base using either loose leaves and milk powder (Recipe 1) or tea bags and fresh milk (Recipe 2). → Assemble the drink by layering the brown sugar pearls, ice, tea, and milk in a cup. Finish with whipped cream and a sprinkle of cocoa powder.
First, create a dough using tapioca starch, cocoa powder, and a hot brown sugar slurry. Knead until smooth. → Roll the dough into small pearls, dust with starch, and then boil for 20 minutes. Let them steep off the heat for 30 minutes. → Simmer the cooked pearls in a simple brown sugar syrup until thick and glossy. → Brew a strong black tea base using either loose leaves and milk powder (Recipe 1) or tea bags and fresh milk (Recipe 2). → Assemble the drink by layering the brown sugar pearls, ice, tea, and milk in a cup. Finish with whipped cream and a sprinkle of cocoa powder.
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The video showcases two distinct methods for making milk tea: one with milk powder for a rich, classic taste, and another with fresh milk for a lighter version.
Making tapioca pearls from scratch requires working with a hot dough. This is essential for proper hydration of the starch.
The final presentation with syrup streaks, whipped cream, and cocoa powder elevates the homemade drink to cafe quality.
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