Homemade boba pearls for desserts, milk tea and other drinks.
Note:
1. Tapioca starch is the most commonly used option for chewy boba pearls.
2. Making part of the tapioca starch gelatinization is the best way of holding all the flour together and form a dough for further steps. I get several failure report for this one, mainly caused by the over gelatinization or lack of gelatinization.
3. If the starch is added directly to the boiling water or cold water, then we get a thing named as non-Newtonian fluid and can’t from a dough. So we add part of the starch in for the gelatinization. However if the starch is over heated or cooked, the pearls can’t hold the round shape and chewy texture after cooked. Becomes quite soft and shapeless. So please follow the steps exactly. I highly suggest watching the video and reading the recipe before starting since we do’t get too much time for thinking during the process.
4. The cooked pearls should be used within hours. If you want to use next time, freeze them after the shaping.
Ingredients you will need for the pearls
1 cup around 135g tapioca starch , + 2 tbsp. more for adjusting and coating
6 tbsp. water 90ml
60 g brown sugar
Printable recipe
www.chinasichuanfood.com/how-...
17 апр 2020
