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Black sugar egg cream with tapioca pearls is always a beloved beverage. To make it...
1. Recipe: Black Sugar Egg Cream with Tapioca Pearls
Black sugar egg cream with tapioca pearls is always a favorite drink. To make this delicious drink...
1. Ingredients for Black Sugar Egg Cream with Tapioca Pearls
- 140g tapioca starch.
- 20g rice flour.
- 300g brown sugar (Adjust according to sweetness preference).
- 5g cocoa powder.
- 200ml sweetened fresh milk.
Prepare the ingredients and equipment needed: filtered water, bowl, strainer, induction cooker, chopsticks, knife, salt, egg beater, etc. Ingredients for egg cream include: 450g whipping cream, 100g egg powder, 100g fresh cream, 40g condensed milk, 4g pink salt.
Mixing the black sugar pearl dough: Mix 140g tapioca flour, 20g rice flour, 100g brown sugar, 5g cocoa powder in a bowl using chopsticks. Then, boil 150ml filtered water in a pot on an induction cooker. When the water boils, gradually pour it into the bowl of flour mixture while stirring until smooth and non-sticky. Let it rest for about 15 minutes until the dough is evenly blended. Then knead the black sugar pearl dough.
Forming the black sugar pearls for egg cream: Spread a thin layer of tapioca flour on a kneading surface. Pour the black sugar pearl dough onto it. Divide the dough into 4 equal parts and roll each part into long cylindrical shapes with a diameter of about 1cm. Cut them into small pieces and roll them into round pearls. Coat them with tapioca flour to prevent sticking. Boil the pearls until they turn black and float on the surface. Then, transfer them to ice water to chill.
Cooking the black sugar syrup for the black sugar pearls: In a pot, combine 200g brown sugar and 200ml filtered water. Place it on the induction cooker and stir continuously until the sugar dissolves. Let it simmer for 5 minutes, then add the black sugar pearls and cook until the syrup coats them evenly. Remove from heat and let it cool.
Making the egg cream: In a large bowl, combine 450g whipping cream, 100g egg powder, and 4g pink salt. Mix well before whisking the mixture with an egg beater for 5-10 minutes until fluffy. Then, add 100g fresh cream and 40g condensed milk. Continue whisking for another minute. Chill the egg cream in the refrigerator for 2 hours before use.
Assembling the black sugar pearl egg cream: Place 1-2 ice cubes in a glass, add the desired amount of black sugar pearls, then pour in the egg cream and fresh milk. Stir well before enjoying. Chill the fresh milk for a better taste experience.
