Taiwan Style Pancake/台灣蛋餅

All purpose flour 300 g

Hot water 210 ML

Salt 2 pinches

Pork lard 1 tbsp

Scallion Optional

Heat up water to 65C degree

Add salt to the flour and mix, pour the hot water to the flour and use chopstick to mix them.

Knead the flour together to form a dough ( check the temperature before doing it, it can be hot)

Cover the dough with a damp cloth and let the dough rest for one hour.

Cut the dough into 4-6 even pieces.

Take one and roll it out to a thin pancake with a rolling pin, spread a little bit of pork lard over the surface of the pancake. You can add the thin sliced scallion now if you want it to have scallion flavor. ( I make one with Asian basil really good).

Please see below pictures on how to roll it up to make a pancake.

Add a tiny bit of oil in a non stick pan and pan fry the pancake until the color turns clear with a little bit of golden brown color on the surface.

You can eat the pancake just like that, or make a egg pancake by adding an egg to the pan, then add the cooked pancake to the wet egg and pan fry for 2 minutes. Or to be really fancy like to picture above, add cheese, vegetables, ham or anything else you would like to eat with it. Be creative!!!

麵粉 300 克

熱水 210 毫升

鹽 2小撮

豬油 1 湯匙

葱花(可不要)

將水加熱至65攝氏度

在麵粉中加入鹽並混合,將熱水倒入麵粉中,用筷子混合攪拌。

揉麵粉在一起成麵糰(做之前要檢查一下溫度,會很燙的)

用濕布蓋住麵糰,讓麵團發酵一小時。

把麵團切成4-6個均勻的小麵糰。

拿一個出來然後用擀麵杖擀出一個薄煎餅,凃上一點點豬油在煎餅的表面。如果您希望它有蔥味,現在可以加點蔥花。(我加羅勒做一個非常好吃) 。

請參閱下面的圖片,瞭解如何捲起它做成煎餅。

麵糰擀薄后在加了一點油的不沾鍋裏煎到透明帶點金黃就可以吃了。 就這麽吃也可以, 或者加個蛋。 打蛋倒進鍋裏,馬上拿已經煎好的餅放上去蛋煎熟了就可以吃了。 也可以像我上面圖片裏一樣加你自己喜歡吃的東西卷起來更好吃。

Basque Burnt Cheese Cake

8 ounce cream cheese, softened

1/3 cup white sugar

One pinch fine salt

1 tablespoons cake flour

1/3 teaspoon vanilla extract

2 large eggs, at room temperature

1/3cup +1tbsp heavy cream

1tsp lemon zest

1.5 tsps lemon juice

Directions

Instructions Checklist Preheat the oven to 400 degrees F (200 degrees C).

Spray a 6-inch cake pan with oil. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.

Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining egg, Pour in heavy cream, lemon juice and zest and mix until smooth.

Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.

Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 30to 35 minutes. Increase oven temperature to 425 degrees F (220 degrees C) for 10 more minutes.

Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper. Refrigerate until thoroughly chilled. overnight preferred.

8 盎司奶油乳酪, 軟化

1/3 杯白糖

一小撮細鹽

1湯匙蛋糕粉

1/3茶匙香草提取物

2個大雞蛋,室溫

1/3杯+1湯匙重奶油

1茶匙 檸檬皮

1.5茶匙 檸檬汁

做法:

將烤箱預熱至 400 華氏度(200 攝氏度)。

用油噴一個 6 英寸的蛋糕盤。切一張羊皮紙,大到足以將鍋內都遮住再多幾英寸。將其壓入平底鍋中,將摺痕壓平。從側面修剪掉多餘的紙張,直到有一英寸或兩英寸的多餘。

將奶油乳酪、糖、鹽和麵粉混合在碗中。用鏟子攪拌均匀直到非常光滑。加入香草提取物和1個雞蛋繼續攪拌結合。將剩下的一個雞蛋加入攪拌,倒入重奶油,檸檬汁和皮混合至光滑。

將麵糊倒入準備好的平底鍋中。將平底鍋輕輕拿起在桌面上震幾下,將多餘的氣泡震走。

在預熱烤箱中烘烤,直到膨漲顔色成深棕色介於幾乎燒毀的邊緣,30至35分鐘。將烤箱溫度升高至 425 華氏度(220 攝氏度),再烤10 分鐘。

讓乳酪蛋糕冷卻到室溫,至少25分鐘。提出剝掉羊皮紙。冷藏冰箱至徹底冷卻。隔夜更佳。

Taro Dessert/芋頭酥

Ingredients 食材:

1. Water dough 油皮:(8个油皮面團)

150g All purpose flour 中筋面粉

30g Sugar 糖

60g Water 水

55g Pork lard 豬油

2. Oil dough 油酥: (8个油酥)

120g all purpose flour 面粉

4g Matcha powder 抹茶粉

65g pork lard 豬油

Taro fillings 芋頭馅儿:

600g taro 芋頭

Steam taro over boiling water until fork tender. /隔水蒸熟芋頭。

Add 50g of pork lard and 75g of sugar to the raro and mix well. (adjust the sugar according to your own taste)/加50克豬油和75克糖到芋頭裏攪拌均匀。(根據自己喜好增減糖的量)

Mix the ingredients for water dough and oil dough separated in two different containers.

After mix the water dough, knead it for at least 20 minutes like how we wash clothes. If you have a kitchen aid stand mixer at home it will be a great help.

Cover both dough with plastic wrap and let rest for 30 minutes.

Cut both into 8 even pieces, get one piece of water dough and use a rolling pin to roll it out and get one piece of oil dough and put in the center of the water dough and wrap it up like picture 2 below.

Roll the balls out to the oval sharp like picture 3 below.

Roll up the oval sharp dough and let rest for 20 minutes.

After 20 minutes, roll it again to the long strip like picture 6.

Roll the long strip up again and let rest for another 20 minutes.

After 20 minutes cut each roll into 2 even pieces like picture 10.

Flip the cut side up and use your palm to press it then use your rolling pin to roll it like when you make dumpling wraps (edge thinner than the center).

Add the evenly divided taro dough in the center of the wrap with the cut side down and wrap it up like picture 11 below.

將油皮面團和油酥的配料在兩個不同的容器中混合好。

混合好油皮面團后,搓揉至少20分鐘,就像我們洗衣服一樣。如果你有一個廚房攪拌機在家裡就用它代勞吧。

用塑料薄膜裝蓋住兩個麵糰,休息30分鐘。

把兩個麵糰都切成8個均勻的小團,將一塊油皮麵團用擀麵杖擀開, 放個油酥在上面包起來就像下面的圖片2。

把包起來的球擀開成橢圓形像下面的圖片3。

捲起橢圓形的麵糰,休息20分鐘。

20 分鐘后,再次擀開變長條形像圖片 6 。

再次捲起長條,讓休息20分鐘。

20分鐘后,將每個卷從中間切成2個一樣的大小像圖片10。

翻轉過來切面向上用你的手掌按壓它,然後用擀麵杖擀開像擀餃子包一樣中間厚邊緣薄。

放一塊均勻分劃好的芋頭在麵團上切面向下,然後像下面的圖片 11 一樣包裝起來。

Preheat the Oven 165°C(330℉)baking for 25 minutes 烤箱预热165°C(330℉)烤25分钟

Chinese Roasted Pork Buns/叉燒包

IMG_8039

汤种

100g 水

20g 高筋面粉

主面团

180g 高筋面粉

60g 中筋面粉

65g 汤种

25g 全蛋液

90g 牛奶

3g 速发酵母

30g 糖

3g 盐

25g 软化的无盐黄油

將湯種中的水和麵包粉混合在一小鍋中, 開中火煮。要不斷攪拌直到它變成稠糊狀,放涼。

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將除黃油以外的所有東西加入攪拌機中,以4檔的速度混合攪拌約7-8分鐘。

將黃油加入攪拌機,以相同的速度繼續混合20分鐘。

把麵糰拿出來揉成一個球,然後放在攪拌碗裡。用一塊塑膠薄膜包裹住,發酵一個小時或直到兩倍大小。

把麵團拿出來摁揉幾次,讓空氣排出來,把麵糰均勻切成6-8份。

將一些煮過的叉燒包裹在麵糰裡面並封口,然後用你的手將其捲成圓球形狀。

打開烤箱燈,將所有成品留在烤箱內二次發酵大約一小時。

在麵包表面掃一層蛋液,撒一點芝麻。

在預熱的烤箱(355F)內烘烤包子約23分鐘。

以下是做叉燒的連結:

https://caiqinchen.com/2014/10/29/328/

https://caiqinchen.com/2017/11/13/roast-pork-steam-buns-%e5%8f%89%e7%83%a7%e5%8c%85/

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Tangzhong

100g Water

20g Bread flour

Flour Main Dough

180g Bread Flour

60g All Purpose Flour

65g Tangzhong

25g Egg

90g Milk

3g Instant Yeast

30g Sugar

3g Salt

25g Unsalted Butter(Softened to Room Temperature)

Mix water and bread flour for Tangzhong in a small sauce pan and cook with medium heat. Stir constantly until it becomes thick paste like, turn the heat off, let cool.

Add everything for flour main dough except butter to the stand mixer and mix at speed 4 for about 7-8 minutes.

Add butter to the mixer and continue to mix at the same speed for 20 minutes.

Take the dough out and fold it into a ball then leave it inside the mixing bowl. Use a piece of plastic wrap the cover the bowl and leave it for one hour or until twice in size.

Take the dough out and knead for a few times to let the air out, cut the dough evenly to 6-8 pieces.

Wrap some roast pork inside and seal it, then use your hands to roll it to a round ball shape.

Turn the oven light on and leave all the finished products inside the oven for another hour.

Brush a little bit of egg wash on the buns, add a little bit of sesame seeds.

Bake the buns inside the preheated oven(355F) for about 23 minutes.

Here are the links for the roast pork and the roast pork for the buns:

https://caiqinchen.com/2014/10/29/328/

https://caiqinchen.com/2017/11/13/roast-pork-steam-buns-%e5%8f%89%e7%83%a7%e5%8c%85/

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Mixed Nut And Dried Fruit Bread/歐包

IMG_8023

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配方:

面包粉 500 克

快速發酵酵母粉 半茶勺(1/2 tsp)

盐 1.5 茶勺(1.5 tsp)

水 420 毫升

核桃仁 100 克

蔓越莓30克

葡萄干 30 克

奇亞子 2湯匙

做法:

在麵粉中加入鹽和酵母攪拌均勻。

在麵粉中加入核桃、蔓越莓、葡萄乾和水攪拌均勻。

用塑料薄膜蓋住麵糰2-3小時第一次發酵。

將麵團移到冰箱裏 12 小時。

把麵糰從冰箱裡拿出來再發酵2-3個小時。

揉麵糰幾次讓空氣排出來,然後把它塑造成一個圓球狀。

用一片烘烤紙蓋住一個烤盤,把麵糰放在上面,用濕布蓋住麵糰,然後最後發酵1.5小時。

20分鐘前預熱烤箱至450F,在烤箱的最下層放入一個烤盤。

用鋒利的刀在麵團上面划一刀。

將麵團移入烤箱在第二層烘烤。

在底部的烤盤中加入一些水,烘烤30分鐘。

IMG_8020

Ingredients:

Bread flour 500g

Instant dry yeast 1/2 tsp

Salt 1.5 tsp

Water 420 ml

Roasted walnuts 100g

Dried Cranberry 30g

Raisin 30g

Chia seeds 2TBSPS

Add salt and yeast to the flour and mix well.

Add walnut, cranberry, raisin and water to the flour and mix well.

Cover the dough with a plastic wrap and leave it in the room for 2-3 hours for first fermentation.

Move the dough to the refrigerator for 12 hours.

Take the dough out of the refrigerator and leave it in the room for another 2-3 hours.

Knead the dough a few times to get the air out then shape it into a round ball.

Use a piece of parchment paper to cover a cookie pan and leave the dough on top of it, cover the dough with a damp cloth and leave it for 1.5 hours for the last fermentation.

Preheat the over to 450F 20 minutes before it is ready to put into the oven, add a roasting pan on the lowest level of the oven.

Use a sharp knife to cut cross the dough on the top.

Move the dough into the oven and bake on the second level.

Add some water to the roasting pan in the bottom and bake for 30 minutes.

Spicy Green Mustard/辣芥菜

IMG_7996

Mustard green 1 pound

Wash mustard green, and hang it over a hanger in a place that is Ventilated to dry for at least 8 hours or overnight until the vegetable is withered.

Add 1/3 to 1/2 tsp salt to the vegetable and knead it until it absorbs all the salt about 1-2 minutes. Leave it in the refrigerator for at least 3 hours.

Cut the vegetable. Add 2-3 tbsps Pork lard to a cooking pan, heat up the cooking pan really hot, add the vegetable to it and stir, add 1tsp sugar and 1/2 tsp Chicken powder and mix well.

If you want it to be very spicy, only cook for 10 seconds from the second you add the vegetable to the cooking pan; if you want it to be mild, cook it 5 more seconds. If you cook it more than 15 seconds, it won’t be spicy at all.

Transfer all the vegetable to a container then cover with a plastic wrap right away to prevent it from browning.

芥菜 1 磅

菜洗乾净,並掛在衣架上放通風的地方晾至少8小時或過夜,直到蔬菜枯萎。

在芥菜中加入1/3至1/2茶匙的鹽搓揉大約1-2分鐘到所有鹽都被吸收。將其放在冰箱中至少 3 小時。

把菜切細。加2-3湯匙豬油到鍋中,鍋加熱都非常熱的時候加入蔬菜和1茶匙糖和1/2茶匙雞粉,並混合好。

如果你想它非常辣,從倒入鍋中那刻起只煮10秒鈡;如果你想它是一點辣的多煮5秒鈡。如果你煮超過15秒,它就不會辣了。

將所有芥菜倒到碗中,然後用塑料薄膜蓋起來,以防止其變黃。

Rice Burger/米飯漢堡

Last week I wanted to eat hamburger but I didn’t have burger buns at home and didn’t feel like to go out and buy due to the COVID 19 outbreak. So I decided to make this rice burger.

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Here is how to make rice bun:

1 cup short grand rice

1 cup water

Wash the rice before add it and water to a rice cooker.

Here is the link to prepare the burger meat and everything else.

https://caiqinchen.com/2016/02/28/%e6%b1%89%e5%a0%a1%e5%8c%85hamburger/

when rice is ready, use a rice bun mold to make rice buns. I don’t have a rice mold at home so I get 1/3 of the rice I made to make a ball, make sure you fold them together really tight. then you press the ball down to the shape of burger bun. Make 2 of them.

In a non stick pan, spread a little bit of oil, pan fry the buns on each side until lightly golden brown. Serve when the buns are still warm.

IMG_7695

這裡是如何使米漢堡包:

1杯圓大米

1 杯水

先把米飯洗乾净后和水加到電飯煲裡煮熟。

這裡是準備漢堡肉和其他材料的連結。

https://caiqinchen.com/2016/02/28/%e6%b1%89%e5%a0%a1%e5%8c%85hamburger/

大米煮好后,用做米漢堡包的模具做漢堡包。我家裡沒有米模,所以我就用手來做,取1/3煮好的大米做成一個球,你要把它捏的很緊。然後你把球壓成漢堡麵包的樣子。製作2個。

在一個不粘的平底鍋中,噴上一點油,把米漢堡兩面都煎到淡金黃色。當米漢堡包仍然溫熱時就加入牛肉和其他食材馬上食用。

Chinese Bread/中式麵包

IMG_7758

Basic Dough:

Bread flour 300 g

All purpose flour 100 g

Sugar 50 g

Salt 2 g

Egg 1

Milk 100 g

Instant yeast 6 g

Warm water 100 g

Unsalted butter 30 g

Add everything except water and butter to a stand mixer, and turn the mixer on to speed 2 for a minute, add the water gradually when the machine is on.

Turn the speed to 4 after a minute, when everything comes together ( after about 3-4 minutes), add the soften butter.

Let the mixer working on speed 4 for about 15-20 minutes.

Get the hook off the bowl, cover the bowl with a piece of plastic wrap and leave it for about one hour or until it is twice in size.

Get the dough out of oven, knead it a little bit to get the air out. Cut the dough into even 10 -12 pieces.

基礎面團:

麵包粉 300 克

普通麵粉 100 克

糖 50 克

鹽 2 克

雞蛋 1個

牛奶 100 克

快速發酵酵母 6 克

溫水 100 克

無鹽黃油 30 克

將水和黃油以外的所有東西加到立式攪拌機中,並將攪拌機打開以 2檔 的速度攪拌,機器打開后逐漸加水。

當所有材料都混在一起時(大約3-4分鐘后),加入軟化的黃油。

以速度 4 繼續攪拌15-20 分鐘。

把鈎子從攪拌機上拿開,用一塊塑料薄膜蓋住碗發酵一個小時,或者直到它變成兩倍大。

把麵糰從烤箱裡拿出來放桌子上揉一下把空氣揉出來。將麵團切成10-12份。

Hot Dog Bun/熱狗麵包

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Take one piece of the dough and knead it with a rolling pin to a little shorter than the length of hot dog, wrap the hot dog with the dough and roll over. I happen to have some extra cheese at hand so I added the cheese too. Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.

拿一塊麵糰,用擀麵杖擀一下,擀成比熱狗的長度短一點,用麵糰包住熱狗,然後包起來。我碰巧有一些額外的乳酪,所以我加了些乳酪包進去。

整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。

Red Bean Bun/紅豆包

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This one is a little extra work, but it is easy too.

Take a piece of dough and roll it into round sharp, add about 25 g of store bought red bean paste then wrap it up to a ball.

Put the ball on the counter and use your palm to press it down a little, then use a rolling pin to roll it into a oval sharp, get a sharp knife cut one side of the dough to thin strips ( don’t cut them through)

Flip the dough over and fold it twice to a roll as the pictures shown below. Get the two ends and stick them together.

Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.

這個可能多一些工序,但它也很容易。

拿一塊麵團用擀麵杖擀成圓形,加入約25克店裏買的紅豆餡,然後把它包成一個球。

把球放在臺上,用手掌輕輕按一下,然後擀成橢圓形,用一把鋒利的刀在麵團的一面切細條(不要切斷)

麵團翻轉到另一面,並將其摺疊兩次成卷,如下圖所示。抓住兩端,把它們粘在一起。

整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。

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I also make some other flavors. They are all relatively easier.

還有其他的一些口味

Dried Pork Floss/肉鬆包

After the bread is out of oven and totally cool down, spread some mayonnaise on top of the bread and roll it over some dried pork floss.

加一些蛋黃醬在麵包上面,在肉鬆上粘一下。

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Mix Nuts/雜果包

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Bacon Cheese And Scallion/培根芝士香葱包

Cut some bacon into small pieces, add it alone with cheese, scallion and ketchup on top of the bread.

Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.

培根切碎, 加培根,芝士和香葱在麵包上面再加一點番茄醬。

整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。

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Cake Roll/蛋糕卷

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I made this cake roll again, and because it is so beautiful I want to post the picture here. Below are the links for recipe.

https://caiqinchen.com/2017/11/02/3948/

https://caiqinchen.com/2015/06/14/rolled-grapefruit-cake%e8%9b%8b%e7%b3%95%e5%8d%b7/

最近做了這個蛋捲很好吃還很漂亮所以想貼出來。下面是做法:

https://caiqinchen.com/2017/11/02/3948/https://caiqinchen.com/2015/06/14/rolled-grapefruit-cake%e8%9b%8b%e7%b3%95%e5%8d%b7/

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Pearl Bubble Milk Tea/珍珠奶茶

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I wanted to make this pearl bubbles for such a long time, but I always thought it was too hard for me. It turns out if you have a good recipe, it is not that hard after all! Before this I had tried twice with someone else’s recipe, they both failed so I was afraid of trying until I saw this recipe.

Tapioca starch : water : dark brown sugar =2:1:0.5

With this ratio, you will never fail, it is so easy and you don’t even need scale.

Add brown sugar and water to a sauce pan and bring it to boil (make sure it is a big boil)

Add the sugar water to the starch and mix right away with a spoon, after water is absorb by the starch, use your hand to knead it( be careful it is HOT and Sticky) after you knead it for a little bit, it will come together. If it is too sticky, add a little more tapioca starch but not too much. Continue to knead it for 2 minutes.

Roll it into a long strip and cut it into a few even pieces, roll each one of them into longer, smaller strips, then cut them into small balls. Some people will stop here which is fine, but if you have the patient, roll each single one of them into round balls. (I know it is a lot of work)

Use a big cooking pan and bring 10 times as much water to boil, then add the pearl bubble to the boiling water, constantly stir so they won’t stick to the pan. when they all flow to the top of the water, turn the heat to medium low and cover the pan. Continue to  cook for 15-20 minutes. Turn the heat off with the cover on for 20-30 minutes( depends on the amount you make)

Get all the bubbles out of the hot water and pour them to a bowl of iced cold water. Rinse after 10 minutes.

In another cooking pan, add 1/3 cup water and 3tbsps dark brown sugar(I made about 1/2 cup of tapioca starch with 1/4 cup water’s bubbles, you have to adjust this syrup according to the amount of bubbles you make) and bring them to boil with medium low heat and constantly stir until it is thick and syrup like, add the pearl bubbles to the syrup and continue to stir for a minute.

Spoon some pearl bubbles to a glass, turn the glass so the syrup will stick on the inside of the glass. Add some milk or milk tea to the glass. There you have it!!!

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木薯粉 : 水 : 黑糖 = 2:1:0.5

有了這個比例你永遠都不會失敗,它很容易做,你甚至不需要秤。

將紅糖和水加入鍋裏煮沸(確保糖水是大開)

加糖水到木薯粉中用勺子攪拌,水被粉吸收后馬上用手揉(小心它很燙還很黏),你揉一下下他就團在一起了。如果太粘多加入一點木薯澱粉,但不要太多。繼續揉2分鐘。

把它捲成一條長條,切成幾塊等份,把每份都揉成更長、更細的條。然後切成小粒。有些人會在這裡就停下來就好了。 但如果你有耐心 把每顆都給他滾成圓球吧。(我知道這很費時間)

用一口大鍋裝10倍的水煮開,然後把珍珠加到沸水中並不斷攪拌,這樣它們就不會粘在鍋里。當它們全部都浮到水面時,將火調低至中低並蓋住鍋子。繼續煮15-20分鐘。 然後熄火蓋著 20-30 分鐘(取決於您做的珍珠的量)

把所有的珍珠從熱水中舀出來,倒入一碗冰冰的冷水中。10分鐘後撈出。

在另一個鍋中,加入1/3杯水和3湯匙黑糖(我用1/4杯水加約1/2杯木薯澱粉做珍珠,你必須根據你作的珍珠的量調整這個糖漿),然後用中低火煮沸,並不斷攪拌,直到它變厚變稠像糖漿一樣,將珍珠加入糖漿裏繼續攪拌一分鐘。

放一些珍珠在一個玻璃杯中,轉動玻璃杯,使糖漿粘在玻璃杯內部。在玻璃杯中加入一些牛奶或奶茶。開喝!!

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