Pearl Milk Tea Ice Cream Xue Mei Niang
1.
Stir-fry noodles first: 20g glutinous rice noodles (can be increased or decreased), put them in a clean, water-free pot, fry on low heat until slightly yellow, do not fry, take out and let cool for later use.
2.
Pearl method: Add 40g of brown sugar to 70g of water, heat to a boil on a low fire, and melt the brown sugar.
3.
Add 100g of tapioca flour to boiling brown sugar water. Turn off the heat and stir evenly while it is still hot.
4.
And into a smooth dough.
5.
Divide the dough into several pieces and knead into long strips. Cut into small pieces and knead into a round shape.
6.
I don't like rounding, just use it like that. If your hands are sticky, put some tapioca flour to prevent sticking.
7.
Bring water to a boil in the pot, add pearls, and stir a little to prevent sticking in the pot. Boil the pearls for about 10 minutes after they rise. If the pearl is large, the time can be increased.
8.
Put the boiled pearls in cold water for later use.
Only 60g of pearls are used here, and the remaining unboiled pearls can be frozen in the refrigerator and will be cooked next time you want to eat it.
9.
The method of caramel milk tea: add 15g white sugar to the pot, heat it on low heat until the sugar melts, don't stir. Continue to heat on low heat until caramel color. (If you don't like the caramel flavor, just add milk and sugar directly.)
10.
Add 240ml of milk at room temperature, and then add 4g of black tea. Slightly press the black tea with a spoon and continue to heat it for 5 minutes after boiling. Turn off the heat, cover and simmer for 5 minutes.
11.
After simmering, strain the tea leaves or take out the tea bags to cool and set aside
12.
Making glutinous rice skin: Add 100g milk tea into the container, then sift in 65g glutinous rice flour and 15g corn starch, and stir until there are no particles. Cover with plastic wrap and steam in a pot (about 20 minutes) or microwave on high heat for 2 minutes.
13.
After steaming, take it out, add 5g of butter, and stir evenly while it is hot.
14.
Make a glutinous rice ball and wear disposable gloves to prevent sticky hands. Cover with plastic wrap and chill in the refrigerator for about 30 minutes.
15.
Milk tea ice cream filling: Take an egg yolk, add 20g sugar and stir well. Add 15g milk tea and mix.
16.
Use about 80 degrees of hot water to heat it until it is thick, and then cool it in water. (It can also be heated directly on low heat until it is thick.)
17.
Whip 100g of whipped cream to 9 minutes, or you can whip it completely. Stir the cooled egg yolk paste and whipped cream evenly.
18.
Take out the refrigerated glutinous rice balls, divide them into evenly sized ingredients (I divided them into 6), dip a small amount of cooked flour, and roll them into noodles. Roll out as much as possible without spilling.
19.
Put the rolled skin into a small bowl, add some cream, add some pearls, and cover with cream. Don't put too much, it will be difficult to pack.
20.
Tighten your mouth like a bun. Put it in the refrigerator and freeze for about 2 hours before eating.
21.
If it freezes for a long time and take it out and wait for about 1 minute, the skin will become soft.
Tips:
1. If you think milk tea is troublesome, you can directly replace milk tea with milk.
2. It can be frozen or refrigerated.
3. You can multiply the amount of materials by 2, which will make it easier to do.
4. Put less cooked flour, and the skin will become hard if you put too much.
Pearl milk tea:
This time I made bubble tea. The brown sugar I use for the pearls can also be replaced with brown sugar. I have made more pearls, and keep them in the freezer if they are not used up, and can be used at any time. I make milk tea for one person, and adjust the amount of ingredients according to my needs.
1. Adjust the amount of sugar according to your preference.
2. Condensed milk or milk powder can be added when boiled milk, the taste is stronger.
3. Milk tea can use Lipton tea bags or ordinary black tea.
4. The brown sugar of pearls can be replaced with brown sugar.
5. Unused pearls are frozen and stored.
6. Tapioca flour cannot be replaced with other starches.
