1. Sift the brown sugar, then pour boiling water into the brown sugar and make it into granular-free brown sugar water
2. Pour the brown sugar water into the tapioca flour to make a paste (in a state of flow and non-flow)
3. Prepare hand powder and put an appropriate amount of powder on a plate, rub it like glutinous rice balls, and then throw it into the plate for flour
4. Sieve to remove excess powder
5. Fill the pot with as much water as possible, add the pearl powder balls to a boil, cook for 20 minutes on high heat, and turn off the heat for 20 minutes. Then remove the cold water, drain and set aside
6. The cheese in the container is stirred in hot water until it becomes particle-free, and then placed in the refrigerator for 15 minutes
7. Pour sugar, salt, milk powder, whipped cream into the container, and beat for 10 minutes at medium speed
8. Add fresh milk and continue to pass
9. Finally, it can be passed until it is wet and put in the refrigerator for later use.
10. Boil water from the pot, crush the tea leaves, pour into the pot and cook for 3 minutes, then turn off the heat, add fresh milk, evaporated milk and sugar (addition or subtraction according to personal taste)
11. Put pearl powder balls in the cup called milk tea, and finally add a layer of 2cm milk lid
Tips:Pay attention to stirring when cooking the pearls to avoid burning.
When drinking, first sip the milk cap to taste the fragrance of the milk, then drink it to taste the fragrance of the tea, and finally stir the milk cap into the tea~
