Ingredients
100g Brown Sugar Boba
10g Brown Sugar Syrup
Preparation
Part A is frozen for half an hour, put into the machine and stir slowly, then add part B and stir slowly until 70% gluten development. Add part C and beat quickly until full gluten is developed and the dough is taken out of the bowl. The temperature is controlled at 24 - 26 degrees, and 500g of sheetoil is wrapped in.
Heat part B to 60 degrees, pour it into part A and stir well, then add part C and stir well. Sieve it twice, stick the surface and refrigerate for later use.
Mix the prepared boba with the syrup. The coffee syrup is composed of coffee powder, purified water and fine granulated sugar, and the formula ratio is 75:25:20
