Posted by: Jonjon | July 21, 2009

Tea – Pearl Tea 方塊珍珠奶茶 8.5/10 for the pearls March 9 2009


SNC00046

http://blog.yam.com/homeeconomics/article/13975409

方塊珍珠 6人份

材料:

黑糖……………………60克

水…210克(冰吃者可酌增)

太白粉或地瓜粉……240克

太白粉(防黏用)…適量

做法:

1)      黑糖加水攪拌一下,放置到糖溶化後再加入太白粉或地瓜粉攪拌均勻。

2)      倒在平底容器裡,厚約0.8公分(太厚不容易蒸透)。隔水蒸5分鐘即凝結成年糕般的塊狀。

3)      稍涼即可取出,放在砧板上,切成約08.公分的小方塊(見下圖)。邊切邊撒點太白粉搓一搓,切好後再撒點太白粉,把黏在一起的小方塊掰開。

4)      倒入篩網裡用力上下甩動,把多餘的太白粉盡量篩掉(見下圖)。這就是方塊珍珠,可以立刻煮食;冷藏約可保鮮三四天,冷凍可以保存幾個月,但都一定要包好包緊以免乾裂。

註:

我只用過太白粉和地瓜粉做珍珠,都很Q,但別種澱粉應該也可以做。(據網友們的實驗結果,樹薯粉的效果很好,但玉米粉做的不Q)

粉糊要等水滾後,再攪拌一下,才倒入容器,立刻開始蒸;如果倒入容器後太久才蒸,粉會沈澱,蒸出來上下不平均。

方塊珍珠的煮法

1)      煮沸半鍋水,把上述的6人份方塊珍珠(約500克)倒入,攪動一下以免黏底。

2)      水沸後改成小火,繼續煮5分鐘即可撈起。

3)      加約100克的黑糖拌一下,黑糖會很快融化,使珍珠像是浸泡在黑糖漿裡,更香甜有味,而且不會黏成一團。

煮好拌糖後數小時內都很好吃,又Q又香甜,有咬勁卻不夾生,可以直接當點心吃,或加在紅豆湯、芋圓、燒仙草、奶茶、刨冰裡。

要享受美味的珍珠,除了做得好、煮得好之外,不要放太久才吃也很重要。煮好的珍珠放上7、8小時,就會開始變僵硬,若是放在刨冰或冰奶茶裡,更是不到1小時就會變硬。(要冰涼食用的珍珠,開始製做時水量可以多加一點,或是煮食時煮久一點,就比較不會太快變硬)

奶茶 1大杯約450c.c.

材料:

紅茶葉4-6克或茶包2-3包

滾水…………………1杯
牛奶…………………1杯

焦糖或砂糖…………適量
鮮奶油………………少許

做法:

1)      用1杯滾水泡茶,3分鐘後濾掉茶葉或茶包。

2)      加牛奶和適量的焦糖拌勻,再加點鮮奶油更好。

註:

煮焦糖的細節請參考「夜市系列7.糖葫蘆」。泡奶茶用焦糖比用白糖更香,但必需用不太焦的焦糖,以免焦味太重;也可以用黑糖泡黑糖奶茶。
茶葉、牛奶或焦糖的份量可以自行增減;要泡熱奶茶就用熱牛奶,若要泡冰奶茶就用冰牛奶,而且原本泡茶的滾水需減半,另加半杯冰塊(冰塊要等茶泡好且加糖攪拌後再加入)。

板主回覆:

您好,

蒸好有時會有兩色沒錯,只要不是下面是硬塊上面是水份,就對囉!

您看我那煮好的方塊珍珠,外面比較黑裡面比較白,但吃起來不會夾生,整個口感是一致的~~

給 Erisa 的:
molasses 則是糖漿; 糖蜜
raw sugar 是黃砂糖 ( 英文翻譯為– 蔗糖 )

黑糖應該是"brown sugar"

Conclusion

Don’t steam for too long, otherwise it will become hard. It was done at 5 minutes exact, and you can take it out from there. Umm, after cooling, there was a bit sweetness from the pearls than when it was warm, however it was not sweet enough. If you want the pearls to have more sweetness, you can 1.5x the sugar and maybe that will help.

Added some lemon balm into the mix, however that just ended up flavoring the boiling water. Though…it was more fragrant I gotta say, but was it really worth sacrificing the lemon balm leaves?

By the way, don’t steam them for too long, otherwise they will become hard to chew even after they boil. Maybe it’s so much the cooking time but the proportion of flour to water ratio…I’m not sure. The lemon balm tapioca pearls I noticed had thinner liquid (although they should be thicker because they the “bottom solutions” (left overs) ..so I added more tapioca flour, but cooked them less and they turned out to be softer but still chewy which was quite nice. Kinda like gummy bears.

I didn’t make the tea itself, so not sure how it would have turned out.

By the way 黑糖 is muscavado sugar

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