How do you make cornstarch pearls? Can you make pearls from ordinary starch at home?

Yes. Yes. with cornstarch.

To make pearl tea, mix the cornstarch with hot water, stir it into a dough, let it cool, and knead it into small circles with your hands.

When making tea leaves to make pearls, it is best to use tapioca starch. The color of the pearl will be more transparent and the taste will be better. When preserving cornstarch, it is necessary to keep the cornstarch sealed in a cool, dry place.

Mix brown sugar, water and cornstarch in a weight ratio of 1:2:3. Then bring to a boil with brown sugar and water, pour in the cornstarch, and stir as you pour. Wait until it's not very hot and rub it with your hands. Then roll into long strips, cut into uniform sizes, and roll into balls.

Pearls made of cornstarch have a bad taste and no toughness, and common pearls are generally made of tapioca flour, which tastes very elastic.

Add an appropriate amount of water to make a batter, put more water, and then knead the batter into a dough. Roll into small balls with your hands.

To make pearls, in addition to cornstarch and tapioca flour, it can be made by mixing brown sugar water in a certain proportion.

It is impossible to make pearls with ordinary starch, because the characteristics of ordinary starch are relatively scatteredTapioca flourIt's more chewy.

I want to make bubble tea.

The pearls in it, the material we need to use is tapioca flour, although they are both starch, but there is an essential difference between the two. Many people like to eat the pearls in bubble tea very much, and they feel the taste Q bomb. In fact, we can make it at home, and the method of making it is very simple, only using tapioca flour, water and brown sugar.

We add an appropriate amount of water to the pot, then add brown sugar, and heat slowly over low heat. Stir constantly with a spoon while heating to prevent the pan from sticking. After the water in the pot is completely boiling, we put the brown sugar water.

Pour in to the tapioca starch.

Inside. While pouring the brown sugar water, stir with chopsticks, and the tapioca flour will take on a flocculent shape. When the tapioca flour is not hot, we knead the cassava flour into long strips while it is hot, then cut it into small pieces of the same size and length, and then knead these small pieces into small balls by hand.

Boil water in a pot, put the balls into the pot after the water boils and boil until completely transparent, generally need to boil for about 10 15 minutes, this depends on the size of the balls. The purpose of taking out the boiled pearls and putting them in cold water is to make the pearls more elastic. The pearls can be eaten directly, or they can be put in milk tea, or made into other desserts.

When we make pearls, we need to pay attention to the fact that the brown sugar water must be completely boiled, otherwise it will lead to the failure of pearl making.

When kneading the dough, it must be hot, because tapioca flour with residual temperature is easier to operate, and delaying it for too long will cause the water in the tapioca flour to evaporate, affecting the taste. You can also make more at a time, leaving a portion of the pearls in the refrigerator for freezing, and taking them out and cooking them when you want to eat them. Tapioca flour is characterized by its strong stickiness, so in addition to being able to make pearls, it can also be used to make other desserts such as puddings and cakes, and cannot be replaced by other ordinary starches.

Yes, pearls can also be made from ordinary starch, but such pearls are not so elastic.

You definitely can't make pearls with ordinary starch at home, in addition to starch, you also need sweet potato flour, and it is difficult to cook that Q-bomb feeling when you make it at home.

Ordinary starch is not allowed, cornstarch can be made, but it is not delicious. It is best to make it with sweet potato starch. Because sweet potato starch itself has a very strong water absorption ability, and its taste has a smooth and tough effect, the pearl taste made by it is relatively elastic.

1Can pearls be made with cornstarch Yes, but they don't taste good. Cornstarch is essentially difficult to make into perfect pearls, and the cornstarch itself is relatively not so strong in nature, and the pearls made are not good. Cornstarch is a relatively coarse starch that, although sticky is not bad, can be kneaded into the shape of a pearl.

No. The composition of starch and pearl is not the same.

Pearls made of starch.

It's a fake pearl.

Personally, I think it's okay, but the taste is not good, and the pearls made from tapioca flour taste better.

Pearls are produced by pearl mussels, not by making starch at home.

In order to make the pearls in bubble tea, the material we need to use is tapioca flour, although they are both starch, but there is an essential difference between the two.

I haven't heard of making pearls from ordinary flour at home.

Starch can be made into pearls, but the taste is not good. The starch is relatively rough, although the viscosity is not bad, and it can be kneaded into the shape of pearls, but its edible taste is not as good as that of pearls made of tapioca flour, and its taste is divergent.

It can be done. The pearls in bubble tea are also called flour balls, which are generally made of starchy substances, tapioca starch and sweet potato starch can be made, and some caramel is usually added to make them together, so that pearls taste sweet and have a better taste.

Specific methods: 1. Take an appropriate amount of sweet potato starch, add water and knead and stir evenly, knead it into a semi-moist dough;

2. Take a small point on the large dough and slowly knead it into a pearl-sized ball;

3. Then put the small balls in a bowl with tapioca flour and roll them;

4. Pour water into the pot and boil, put in the rolled small balls when the water is boiling, and stir while boiling, so that the meatballs can be cooked thoroughly, and they are transparent and elastic.

According to legend, this "pearl" was made into a dessert similar to tangyuan from tapioca flour in the Qing Dynasty, and was presented to the Empress Dowager Cixi at a birthday banquet in Cixi, which was praised by her, and then began to be called a well-known snack and dim sum. After years of improvement, it has become the crystal clear "pearl" we see now.

【Home Edition Bubble Tea】

Ingredients: sweet potato starch (a small handful), milk.

Excipients: appropriate amount of brown sugar, 6 pieces of brown sugar, appropriate amount of tea.

Method: 1. Put all the brown sugar in the water, don't add too much water, so as not to be too light in color when the back and noodles are combined. After the water is boiled, boil for a few more minutes, then pour the boiling water into the prepared sweet potato starch, taking care not to have too much water, and then mix into a dough.

2. Slowly tear the dough by hand and roll it into a round ball the size of a soybean, which is the pearl in the milk tea, at a fast speed, otherwise the dough will be dry.

3. There is still some leftover brown sugar water in the pot, add some water, put in the rubbed balls, turn to low heat and cook for another half an hour after boiling in the pot.

4, Stir after boiling for a while, because the sugar is added, so to prevent it from sticking, turn on low heat and cook slowly, until the color becomes quickly transparent, and you will find that it will soon become completely transparent. If you feel that the time is not easy to grasp, you can cook for half an hour, bite into one to see if there is a white hard heart inside, if not, it is cooked.

5. Add an appropriate amount of white sugar or brown sugar to the pot, stir-fry over low heat, add the prepared tea leaves, and then fry until the sugar color appears.

6. Add 500ml of milk and bring to a boil over high heat.

7. After boiling, turn off the heat and use a strainer to remove the tea leaves, pour the milk into the pearls and drink.

Details of the home version of bubble tea::

1.I use brown sugar, in order to make the pearl darker after boiling, if there is no brown sugar at home, you can replace it with brown sugar, but don't use white sugar, there is no color after white sugar and noodles, if there is no requirement for color, you can also use white sugar instead.

2.After the sugar water is boiled when mixing the noodles, be sure to cook it for a few more minutes to ensure that the temperature of the sugar water is relatively high, and then pour the boiling water into the sweet potato starch while it is hot, so that the noodles that come out are softer and not harder, which is a bit similar to hot noodles. Sweet potato starch doesn't need much, pearls are relatively small, if you add too much water when mixing the dough, don't worry, boldly put sweet potato starch in it, until it begins to form, into a flocculent, and then slowly knead into a smooth dough.

If there is less water, put less water at a time, and don't dilute it again. Note that you don't need too much sweet potato starch, and don't add too much water at once.

Ingredients: 150g of sweet potato flour, 60g of brown sugar, 300g of water

Method: Step 1

Add brown sugar to the water and bring to a boil.

Step 2: Pour into the sweet potato flour and knead the dough quickly. Add water to the dry, add powder to the wet, pay attention to the little bit.

Step 3 The sweet potato flour dough is more sticky after being kneaded, but! Completely ready to knead into dough!! ps: Messages from the comprehensive chefs and my experience This step will be really sticky!! Be sure to powder, otherwise you may stick to doubt your life...! ]

Step 4: Wrap the sweet potato dough with sweet potato flour and then knead it into a small pinch [see tips for details], and also spread the powder on the cutting board, reunite the small dough and wrap it in flour. ps: This is the comparison between the size of the pearl and the hand, you can refer to it appropriately! Fang's main hand is slightly smaller, so let's make do with it

Step 5 Boiled pearls: Prepare another part of water (not in the recipe) and add another part of brown sugar (not in the recipe). Bring to a boil, pour the pearls in, cook for about 6 minutes, then turn off the heat and cover for about 3 minutes.

After simmering, remove it with cold water and eat it immediately

Tips: 1.This recipe is small, and you can add about two cups of milk tea.

I can do it doubled, but!! But!! Once it is boiled, do not store it overnight, and eat it immediately after cooking.

I haven't tried the recipe for tapioca flour, so I don't know if there is this disadvantage in using tapioca flour, but this recipe is originally convenient, and of course, the texture and taste are not lost

You can do more and then cook only a part, and freeze the rest in the refrigerator and cook as you go, no problem

2.When kneading the dough, knead it quickly while the water is hot, if there is really a powder lump that can't be kneaded, tear it into small pieces and press it hard!

3.Nag, the sweet potato flour will form a ball after being kneaded!! Like regular dough! But it will be sticky if you don't puff on the powder!!

4.I don't know how big the pearls you knead, but my pearls are smaller than those on the market, so they are cooked faster, and if they are a little bigger, extend the time appropriately, and look at them

5.Pearls are whitish when boiled until they are cooked, but they quickly become transparent and amber when they are stopped from heating or removed from hot water.

The best way to judge whether it is cooked is to scoop up one grain, rinse it with cold water, and then taste it, which is completely transparent and free of cornstarch

6.When boiling, brown sugar is put in the water to deepen the color of the pearls, and the sugar in the recipe is not enough to color.

Cornstarch to make pearls should be boiled in hot water and brown sugar, let cool, add cornstarch, stir well, put it in a steamer and steam until it can be taken out, knead it into a dough, divide it into circles, and cook it in a pot until it is transparent.

Bubble tea generally uses larger granules, and the diameter after cooking is about 7 mm or more, otherwise the diameter is too small, it is easy to fill the mouth with pearls, and it is not convenient to swallow and chew. However, most of the bubble tea merchants still provide small pink pearls. Of course, there is also an amber pearl that is made with 100% brown sugar.

Bubble tea is one of Taiwan's bubble closed black tea culture, although only tapioca flour balls are added to milk tea, but it has become one of the most representative drinks and snacks in Taiwan.

No, the pearls rolled in bubble tea need tapioca flour to make them, and here's how to do it.

Ingredients: 100g of tapioca starch

Excipients: appropriate amount of hot water, 30g of brown sugar

Steps: 1. Melt the brown sugar in hot water and bring to a boil.

2. Pour the tapioca starch into the boiling brown sugar water and turn off the heat.

3. Stir the starch well until it is not sticky to the state of clumping and not scattering.

4. The appearance of the dough.

5. Put some tapioca starch in a container, knead the dough balls and roll them in the starch so that they don't stick together.

6. Knead it all.

7. Boil a pot of boiling water, put in the pearls and cook over low heat for 15 minutes, stirring frequently to prevent sticking to the bottom.

8. Turn off the heat and simmer for another 15 minutes.

9. Scoop it into cold water and change the water repeatedly and soak it.

10. Pearls that are made.

Cornstarch cannot be used to make pearls. This is because cornstarch has a lower toughness and viscosity than tapioca flour, which is used to make pearls.

An introduction to tapioca starch

Tapioca starch is a powder made of cassava after starch extraction, and there are two main types of cassava, namely original starch and various residual modified starch. Tapioca starch is widely used, the more common are food, beverages, candy, chemicals, adhesives and glues, papermaking, textiles, pharmaceuticals and cosmetics, biodegradable materials, etc.