Milk Tea Recipe: Caramelised Milk Tea (with caramel recipe)
Collation/ The Tantalums - Han-Yi Han-Yi
Update: 2022/01/25
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If you want to know more, please refer to the General Organisation:How Beginners Can Appreciate the Charm of Boiled Milk Tea
Caramel Boiled Milk Tea with Taste of Tara
Caramel Milk Tea is a fairly basic recipe, but it seems simpler than theEuropean classic pot-boiled milk teaIt's more difficult to control the heat and time during cooking, so you can get the right amount of heat in thesugarThe unique combination of caramelised sugar does not mean that it is the best, but it is the best way to make the sugar coat the best.milk teaThe aroma is slightly sour and blissful in the cheeks, and can be used with savoury or sweet dishes to add a new experience to afternoon tea.
ingredients
- Signboards for the common manKenya Tea : 10g
- Raw Drinking Water (Use measuring cup): 400ml *At room temperature
- Raw water (using a wine measure): 40ml *At room temperature
- cow's milk (full fat): 150ml
- No.2 Sugar : 10g
- white granulated sugar: 20g
apparatuses
- Milk tea pot (with lid) A pot: about 1 litre diameter 16cm
- Milk tea pot (with lid) B pot: approx. 2 litres 18cm diameter
- Glass measuring cups (500ml): 2 pcs.
- Mixing spoon: 1
- Flannel filter: 1
- Western-style porcelain bottle (500~600ml): 1 handle
- Western Teacup Set: 1 set
- Electronic Scale: 1 table
- Wine measure: 1 pc
Step 1. Preparation
Complete the preparation according to the ingredient list and clean and dry the utensils for use.
- Tara's Signature Kenya Red Tea ( 10g )
- Raw Drinking Water ( 400ml )
- Raw Water (40ml) *Wine Measuring Device
- Milk ( 150ml )
- Sugar ( 10g )
- Sugar ( 20g )
Step 2. Hot Pot
Select pot A to heat first.
Use a hot pot with a low flame in the centre of the cooker, and use a napkin to wipe off the water before serving. It is not recommended to use a wet pot to heat and dry the tea leaves, as it will easily scorch the tea leaves.
Step 3: Add Tea Leaves
In pan A, add the tea leaves and dry fry for about 10 seconds (no smoking).
Step 4. Add Raw Drinking Water
After baking, add fresh drinking water. In pan A, add 400ml of room temperature drinking water (water evaporation sound is squeaky~normal).
Step 5. Start cooking the tea leaves.
It starts out clear and champagne coloured.
(Keep the heat low, no need to stir at first)
Step 6.
In pan A, keep the heat on low and cook for a total of 3 minutes, slowly thickening the colour.
Step 7. Combining Sugar Recipes
In pan B, add all the sugar. Demonstrate a total of 30g of compound caster sugar, 10g of No.2 caster sugar and 20g of white caster sugar.
* ♪ The fire is not on at this time
Step 8: Add raw water
In Pot B, add the raw drinking water and use a wine measure to measure about 40ml of raw drinking water and blend well.
Step 9. Melt over low heat.
Minimum heat for one turn on gas burner in pan B * If the caramelisation is too fast, remove from the heat and repeat the heating process.
Step 10: Leave to simmer
Sugar in pot B. Let simmer.
Cook the sugar in a gentle simmer to caramelise and do not stir.
* Please go back to pot A, the next action needs to be continuous action will race against time.
Step 11.
Open the lid of pan A. Finish cooking for about 3 minutes.
* :: The colour has darkened and there is smoke on the surface.
Step 12. Stir the Tea Soup
Stir in Pot A with a stirring spoon. Stir 20 times to add flavour to the tea.
Step 13. Add milk
Add all 150c.c. of milk and whisk 5 times to combine.
* Watch out for burnt B pots.
Step 14. Note the change in caramel
Pot B starts to caramelise like this. * ♪ When you stir the tea leaves it's already changing ♪
The B-boiler has been caramelised. * ♪ When you stir the tea it's caramelised. ♪
Step 15: Combine Caramel and Milk Tea
Pour the contents of pan A into the caramelised sugar mixture in pan B.
* There will be a boiling sound. Don't be afraid.
Step 16. Pour in the remaining tea residue as well.
Add the dregs of the tea and the tea broth to the B pot using a stirring spoon.
Step 17: Blend and Mix
Using a mixing spoon, stir evenly in Pot B until the caramel is fully incorporated into the milk tea.
Step 18.
Cover pot B with a lid and leave it off the heat for 1 minute.
Step 19. Preparing for Filtering
Prepare filtration supplies and clean countertops. Use hot water to scald all utensils, warm pots and cups.
Filters cleaned by hot water
Step 20. Filter the milk tea
Separate the tea broth from the ingredients. Use a flannel strainer to separate the tea leaves from the pot, and you'll have a nice pot of milk tea.
When you have finished assembling the bottle, wipe the bottle with a napkin.
Step 21.
Choose a favourite cup and pour out the pot-boiled milk tea to serve.
Caramelised pot-au-feu finished.
*It's good with pastry, you can try it.
small step
1, different sugar can be combined to create their own recipes, the demonstration used only two sand, white sugar, in fact, can be more kinds of mix.
2、If you use UHT method, it will be easier to have cheese flavour, so use it only if you like it.
3, start boiling sugar to start with the time race, drag too long easy to burn, if you are afraid of burning can be changed from 40ml to add 60ml of water.
4, boiling caramel do not stir, but moderate shaking the pan evenly and off the heat to heat to use.
5, two pots cooking at the same time, the entire use of low heat is better to get started, or tea cooked and then start boiling sugar.
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Extended Reading:
- Milk Tea Flavour Study" from understanding the regional terroir to how to select the right tea.
- Introduction to Tea Courses: How Beginners Can Appreciate the Charm of Boiled Milk Tea
- What kind of tea should I use to make milk tea? Fresh milk tea is the most suitable base tea.
- Milk, fresh milk: the important part is the soul of milk tea.
- A must for milk tea lovers! Spiced Milk Tea MASALA CHA
- Milk Tea Tips
- Boiled Milk Tea: Tell the story of milk tea from the pot.
- A cup of pearl milk is equivalent to a lunchbox! Your most needed Pearl Milk Tea Calorie Book
Event Open Invitation "Lecture Course" Pot Tea
During the course, you will be guided step-by-step by a tea master, and will learn interactively through lectures and drinks with milk tea blends. By the end of the course, you will be able to apply what you have learnt in the course in your daily life with confidence and ease.
- Those who wanted to learn tea in the past but got nothing out of it
- Employees who can't find happiness in the company they work for
- Creators who can't find inspiration
- University students who are uncertain about their future
- People who think they want to open a drink shop, confectionery shop or tea house but know nothing about it.
- For those who simply want to learn how to make good tea
- Objective 1 Integrate the use of pots to cook fresh milk tea into life
- Goal 2 Make unique recipes
- Objective 3 To learn how to combine different elements to enjoy tea and life.
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