Some time ago, there was a wave of "homemade foam tea" on the Internet. There is a lot of online learning, and there are also many rollovers. Most people's problems are that cassava flour is mixed with water to produce non-Newtonian liquid, or the kneaded dough is particularly hard and dispersed when rubbed. In fact, most of these problems have not been handled well, and some recipes do have some problems. So today, Monkey Girl will teach you how to make pearl balls easily, and what I share is a formula that has been improved many times to minimize the failure rate. As long as you follow the steps, you don't have to worry about dough hardening and non-Newtonian liquid phenomenon. Let's take a look at the detailed method.
Self-made amber pearls
Required materials: 70g of brown sugar, 200g of cassava flour, clear water 130g, pink tea 1 bag.
1. First, pour 70g of brown sugar and 130g of clear water into a small pot, heat it to boiling over medium heat, and then turn it to low heat until the brown sugar is completely melted.
2. After the brown sugar is completely melted, we first pour in 50g of cassava flour, stir it quickly with a manual eggbeater, and then turn off the fire. It doesn't matter if there is a pimple in the center of the mixing process. I'll wipe it evenly in the future. When doing this step, many people like to directly mix hot water with all cassava flour. In fact, this is wrong, because when the temperature of hot water does not reach 100 degrees, if cassava flour is added, it is easy to form a non-Newtonian liquid, and no matter how you knead it, it will not form.
The correct way is to heat the liquid until it boils, don't turn off the fire, use a small torch to cool it down, and then pour in a small amount of cassava flour for gelatinization and ironing. If the gelatinized batter is mixed with the remaining cassava flour, it will be easy to knead into a ball and there will be no cracking, because some gelatinized cassava flour will have better moisture retention after high temperature scalding.
3. Then pour the remaining 150g cassava powder, roughly stir it with a silica spatula, pour it on the kneading board, and pinch the cassava powder by kneading, rubbing and grabbing until a smooth dough is formed. At this time, press it by hand and you will find that the dough is elastic.
4. Divide the kneaded dough into 6 equal parts and cover it with plastic wrap to prevent air drying. Then we take a small dough and knead it into strips of any thickness.
5. Then cut into small particles with a knife. After cutting, knead these small particles into a circle one by one, and shape the remaining dough in turn. You don't have to wipe it if you want to save trouble. After all, you can do it at home, and sometimes you don't need to be too particular.
6. Put the raw pearl embryo into a bowl, add a little cassava powder and shake well to prevent the pearls from sticking together. The prepared raw pearl embryos need to be frozen. Next time you want to eat, you can take it out and cook it in hot water without thawing.
7. Pour half a pot of water into the pot, and the amount of water must be large, because it takes a long time to boil pearls, and you can't add water in the middle, because adding water in the middle will make the boiled pearls hard. Then we put another bag of black tea. After boiling water, let's cook for another 2 minutes. There are two reasons for adding tea here. First, boiled pearls taste better. Today I use a pink tea bag, so the pearls cooked in this way will also have the fragrance of pink tea. Second, the pearls cooked with black tea will look better.
8, 2 minutes later, we pour in the raw pearls, cook them on high fire until they float, cover them, and turn to medium heat and cook again 18 minutes. /kloc-Turn off the engine in 0/8 minutes. Don't open the lid at this time, and use the residual temperature to suffocate for another 20 minutes.
9. Finally, take out the mature pearls and pass them in ice water or cold water, which will make the taste more elastic. Soft and chewy, it is great with milk tea and worth a try!
Tip summary:
1. Cassava flour is the key material for making pearls, which cannot be replaced by other starches, because only pearls made of cassava flour will be chewy.
2. When the brown sugar water is boiling, don't turn off the fire, keep it warm with a small fire, so that the tapioca powder can be gelatinized successfully. Otherwise, a slight drop in liquid temperature may lead to the appearance of non-Newtonian liquid.
3. If you want to make black pearls, put a few pieces of brown sugar into the pot when cooking pearls, so that the boiled pearls are black.
4. The prepared raw pearl embryos can be stored in the refrigerator for 1 month before cooking, but the cooked pearls are best eaten on the same day, and it is not easy to put them in the refrigerator, which may easily lead to hard taste.