Is the sago of sago dew the same as the pearl of bubble tea?

The material is the same, the taste is different, and the appearance is different.

The pearls in the milk tea are not sagoPearls and sago are two different foods.

The most important difference is that their taste is very different, the pearls are more chewy, more soft and glutinous; Although sago also has the taste of QQ, because it is relatively small, it is generally not chewed when eaten.

Therefore, not only are these two not the same food, but they are also quite different.

Of course, the pearls in the milk tea are not sago, although both are round and round, but the pearls are generally black, while the sago is transparent.

Not. These are two types of food. The pearls of milk tea are made of cassava. And sago is the fruit of another tree, and they are indeed different.

Pearl. The taste has its own advantages, and it is recommended to use sago milk tea.

Pearl with milk tea can be said to be the earliest and most classic pairing.

In the early days of pearl making, tapioca flour was mainly used, and in later improvements, the developers added some gum substances and thickening yamachi mixture. And then through the flavoring and coloring of sweeteners and pigments, it has become the pearl pill that everyone sees today.

The pearl pills that come out of this way are easy to become a burden on the stomach and intestines, and it is not recommended to eat too much for friends with poor gastrointestinal function.

Originally, the raw material of sago was indeed the pith of those tree trunks, but because of the scarcity of production, most of its practical use now is sago made of tapioca starch.

The so-called tapioca starch is a type of starch commonly used in food, so dogs don't particularly talk about any nutrients here. It can only be said that the taste of sago made from tapioca flour is relatively similar to the original.

Both of these milk teas are particularly delicious.

There are differences, and the differences are as follows:

1. The materials are different.

The sago in the sago dew is sago, a starch bright orange extracted from the pith of the coconut palm in the West Valley and processed by hand; Pearls are made from tapioca flour balls.

2. The appearance is different.

Sago dew is small white particles; Pearls are large black particles.

3. The nutrients are different. It has the effect of warming and strengthening the spleen, treating spleen and stomach weakness, indigestion, tonifying the lungs and dissolving phlegm. It can also restore the function of natural moisturizing.

The pearl milk tea is added with sock traces pearl flour balls, due to the addition of some ingredients during the processing process, so the nutritional effect is eliminated and exhausted, and it brings fat and calories.

Sago dew and pearls are both commonly used drink ingredients in milk tea drinks, generally sago dew will be smaller than pearls, sago dew has a better taste than pearls, and pearls are more chewy than sago dew, which is only one aspect of the difference.

The ingredients are different, the sago in the sago dew is the sago, and the pearl is the pearl cake that is boiled out of the beam. Although pearls are also made of sago, due to the addition of some ingredients during processing, the nutritional effect is gone, and the fat and calories are brought in. The sago in sago milk tea will taste more Q; And the pearls in bubble tea are more chewy to eat.

Simi Lu West Valley Rice Knowledge Introduction: Sago, also known as West Valley Rice, is the most traditional starch extracted from the wood pith of the West Valley coconut tree, which is made by hand, and is also called sand grain rice and sand arc rice in coastal areas such as Guangdong. Produced in the area of the Nanyang Islands, Xigu rice is a starch made by taking the pith of the palm plant Shenmu, using the ordinary starch making method, through crushing, screening and filtration, repeated rinsing, precipitation, drying and other processes.

When the starch is slowed down to semi-dry, it is shaken into fine grains, and then dried, that is, it is Xigu rice, the quality is clean and white, and the name is Zhenzhu Xigu, which is white and smooth, and the nutrition is quite abundant.

Pearls The "pearls" used in bubble tea are flour balls made from sweet potato powder (starch in the south), and the dumplings are usually soaked in syrup before being added to the milk tea to ensure that the dumplings can still maintain their sweetness in the sweeter milk tea. Black tea is usually used as the base of milk tea, but there are also shops that offer bubble tea (known as pearl green milk or pearl milk green) that uses green tea. There are also many shops that add coffee jelly, bean curd, pudding, fairy grass, and other similar foods to milk tea, allowing customers to choose freely to increase the taste.

How did Simi Lou do it.

1. Put 4-5 times the amount of water equivalent to sago and boil to the boiling point.

2. Then pour the sago into the boiling water, stir the sago constantly, and cook for about 10-15 minutes until you find that the sago has become transparent or there are no milky white dots on the inner layer of the sago grains, which indicates that the sago has been cooked.

3. If necessary, you can also add water during the boiling process, or stop the filial piety fire and cover it for a few minutes before it is about to be boiled thoroughly.

4. Add sugar, coconut milk and mixed fruits and other ingredients, stir and serve.

You can use sago instead, you must first boil the sago, cool it with cold water, and put it in after the milk tea is made. Steps to make pearl and milk tea:

1.Let's make pearls first;

2.Brown sugar is dissolved in water;

3.Add potato starch 1 35g;

4.Stir and mix well, set aside;

5.Then the potato balls are used to prepare the chocolate pearls;

6.After crushing, add water to dissolve in microwave;

7.Add 2 22g of potato starch and mix well;

8.Knead them into small round balls;

9.Put it in a pot with low heat and slightly boiling;

10.Turn to high heat and cook for 20min, turn off the heat and simmer until the remaining white spot in the center for an hour, and remove the supercooled water;

11.Pour water into the pot;

12.Prepare tea bags;

13.Put in the tea bag after boiling;

14.Simmer for five or six minutes;

15.Discard the tea bags and pour in the milk powder;

16.Stir several Qingluo to dissolve;

17.You can add an appropriate amount of condensed milk to adjust the taste;

18.Sift the boiled milk tea;

1The pearls in bubble tea are made with tapioca flour.

Tapioca flour is a kind of starch extracted from the tuber roots of tropical plants, tapioca flour will be transparent after being cooked in water when heated, and the taste is elastic, usually tapioca flour is used to make taro balls, and can also be made into pearls in milk tea, if it is kitchen cooking, it can also be used to thicken, tapioca flour has a high starch content, and the use of thickening will thicken the soup and stew, full of flavor.

2 specific steps:

1. Pour the pearls into the pot, bring to a boil over high heat, cook over medium heat for about 15 minutes, and simmer for half an hour.

2. Put the boiled pearls into ice water, take them out after half an hour of ice, put 120 grams of brown sugar into 210 grams of hot water and boil them into brown sugar water, cook them slowly until the soup is thick.

3. Pour the boiled pearls into the pot, cook for five minutes, take an appropriate amount and put it into the cup, shake it gently and flush it into the milk.

3 Yes. When making bubble tea, if you don't have pearls, you can use sago instead of pearls, but first boil the sago thoroughly, and cool it with cold water, and then you can put it in after the milk tea is made, and the operation steps are somewhat similar to that of bubble tea.

Tip: Sago has a softer, better chewy texture than pearls, and is a little better to digest and absorb.

4. If there is no tapioca flour, it can be replaced by other starches, such as: sweet potato starch, corn starch, glutinous rice flour, flour, etc., which can be made into pearls, but the taste is not as smooth as tapioca flour, and the taste is good.

1. Add brown sugar to the corn starch, stir well, add an appropriate amount of warm water, and knead into a smooth glutinous rice ball.

2. Roll the glutinous rice dough into long strips.

3. Sprinkle a layer of cornstarch under the plate and knead the glutinous rice balls into small glutinous rice balls.

4. Make all the glutinous rice balls in turn, and shake the plate so that they are evenly covered with cornstarch to prevent sticking.

5. Pour an appropriate amount of water into the pot, add glutinous rice and pearl balls and cook them.

6. Boiled glutinous rice and pearl balls are quickly passed through ice water twice, so that they can be more Q bomb.

7. Then put the finished pearls in the milk tea.

You can use sago instead, you need to boil the sago first, cool it with cold water, and put it in after the milk tea is made. Steps to make pearl and milk tea:

1.Let's make pearls first;

2.Brown sugar is dissolved in water;

3.Add potato starch 1 35g;

4.Stir and mix well, set aside;

5.Let's do the chocolate pearl preparations;

6.After crushing, add water to dissolve in microwave;

7.Add 2 22g of potato starch and mix well;

8.Knead them into small round balls;

9.Put it in a pot with low heat and slightly boiling;

10.Turn to high heat and cook for 20min, turn off the heat and simmer until the remaining white spot in the center for an hour, and remove the supercooled water;

11.Pour water into the pot;

12.Prepare tea bags;

13.Put in the tea bag after boiling;

14.Simmer for five or six minutes;

15.Discard the tea bags and pour in the milk powder;

16.stir to dissolve;

17.You can add an appropriate amount of condensed milk to adjust the taste;

18.Sift the boiled milk tea;

Preparation of bubble milk bai tea:

1. Materials. Ingredients for black pearls: 80 grams of Du Ling powder, 44 grams of Zhi brown sugar, 50 grams of water.

Ingredients for milk tea: 500 grams of milk, 120 grams of evaporated milk oil, 45 grams of caster sugar, 2 bags of black tea.

Second, the practice. 1.Add brown sugar cubes to water and boil until the sugar cubes are completely melted and remove from the heat, then add to the tapioca flour after the brown sugar water has cooled and mix well.

2.Until the water chestnut powder is blended to a state that seems to flow but not flow, take about 1 gram of the prepared water chestnut paste and rub it into a circle with the palms of both hands, and then put it into the water chestnut powder prepared in advance.

3.After all is completed, let the black pearl roll in the rhombus powder and stain it with dry powder, and finally use a powder sieve to sieve the excess dry powder for later use.

4.Take a slightly larger pot to bring the water to a boil, pour in the spare black pearls, boil the water again over high heat, then turn to medium heat and continue to boil for 20 minutes, turn off the heat and cover and simmer for 30 minutes when the time is up.

5.Rinse in clean water until completely cooled, drain and set aside.

6.Drop the water that you have boiled before, replace it with new water and continue to boil. After the water boils, pour the black pearl into the water again and continue to cook for about 20 minutes, cover and simmer for 20 minutes, then put it in clean water and rinse until it is completely cooled, drain the water and set aside.

7.Pour all but the black tea bags into the pot and cook over medium heat until small bubbles bubble around the edges of the pot.

8.Then add the prepared black tea bag and continue to boil until the milk tea boils and remove from the heat, cover and simmer for more than 30 minutes (you can also let the milk tea cool down), and finally filter the black tea bag, and add the black pearls to the milk tea to make bubble tea.

1.Add water to the pot, bring to a boil, and then add.

Copy the pearls and simmer for about 15 minutes, stirring slowly while cooking so as not to stick together. Then cover and simmer for 10 minutes, then remove and rinse with cold water, put it in a container, add sugar and mix well.

2.Add the black tea bag to boiling water to brew black tea, (experience: the tea is thicker and more delicious) 3Add an appropriate amount of granulated sugar and creamer. (Experience: Creamer is more important, whether the taste is smooth or not, it all depends on it.) So choose the one that is good. )

4.Add the soaked pearls and stir to combine.

A cup of milky milk tea is ready. You can change black tea to coffee, and the effect is also very good.

Among them, pearls do not necessarily have to use pearls, if you use sago instead, you must first boil the sago, cool it with cold water, and put it in after the milk tea is made Otherwise, the sago is easy to stick to the pot during the cooking process. Here's how to cook sago::

Wait for the hot water to boil and open into the sago, stir the sago, the sago is easy to stick to the pan, and the sago can be removed when it is transparent, and then soak in cold water to cool

Serve with other ingredients