Have you ever tried Pearl Milk Tea? If not, let's learn it quickly! If you love desserts, especially milk tea, you can’t miss it!!
Have you ever tried pearl milk tea? If not, let's learn it quickly! If you love desserts, especially milk tea, you can't miss it!!
Ingredients:
Crust: 56g glutinous rice flour, 44g cornstarch, 12.5g lactose, 7.5g granulated sugar, 125g milk, 1 package black tea
Filling: 150g whipped cream, 1 package black tea, 20g powdered sugar, appropriate amount of black sugar pearls
Tools: 1 snow maiden mold, first pour 125g of milk into a milk pot, add 1 package of tea bags, boil, turn off the fire and cover the pot, steep for 20 minutes
Making snow maiden slurry:
1. Put glutinous rice flour, cornstarch, lactose, granulated sugar and 125g of cooked milk tea into a bowl and stir evenly.
2. In another bowl, apply a thin layer of cornstarch to prevent sticking, pour the stirred snow maiden slurry through a sieve, cover the surface with a plastic wrap, and steam in a steamer for 10 minutes.
3. Use a spoon to open it, if there is no slurry flowing out, it means it's steamed, use a spoon to take out the dough, put it into plastic wrap, wear disposable gloves and knead into a ball, after kneading into a ball, wrap it and put it into the refrigerator to cool thoroughly.
4. At this time, you can boil black sugar pearls, boil a pot of boiling water, pour the black sugar pearls into the pot, slightly stir until the pearls float, cover the pot with medium heat and cook for 15 minutes, then scoop them out and soak them in ice water.
5. Next, whip the whipped cream, add powdered sugar to the whipped cream and whip it until a distinct texture appears, then pour in the tea powder from the tea bag and continue whipping until it reaches a hard state without flowing, put it into the refrigerator to cool.
6. On the table, sprinkle cornstarch to prevent sticking, take out the cooled snow maiden dough, wear disposable gloves and knead into a long strip, then cut it into 7 equal parts with a rolling pin, the size should be one circle larger than the snow maiden mold.
7. Take a portion and squeeze it with your hands, then use a rolling pin to roll it into a snow maiden skin with a thick middle and thin edges, the size should be larger than the snow maiden mold.
8. Put the milk tea filling into a piping bag, cut a hole, put the snow maiden skin into the snow maiden mold, fill half the amount of milk tea filling, add black sugar pearls and then fill it with milk tea filling.
9. Finally, seal the edge, use the snow maiden skin to completely wrap the inside filling, you can see the chubby snow maiden!
10. Put it into the refrigerator to cool. Cover with packaging paper, invert it, take out the mold, and the chubby snow maiden is done, put it into the refrigerator to cool for 1 hour to eat.
Super detailed production tips:
1. When boiling milk tea, the tea bags will absorb moisture, so you need to reserve a little more milk, about 160g.
2. When steaming the crust, don't oversteam, once the snow maiden dough is steamed, it will become hard, when taking out the steamed snow maiden dough, if there is water on the surface, pour it out, don't increase its humidity.
3. When sprinkling cornstarch to prevent sticking, cornstarch can be put into a pot to fry until it smells slightly fragrant.
Today I share it here, thank you for reading, if you like this article, please share it with more friends, and let's discuss and learn from each other!
