Patent TW-200835447-A (TW)
Title: Cooking method of tapioca ball expert
Inventor: CHU YU-HUANG
IPC: A23L1/0522
Filed: 2007-02-27
Abstract: The method of cooking tapioca ball includes: (1) preparing one bag of tapioca balls which has a weight of 3 kilograms and tap-water of 30 thousand cc, and adding two bags of brown sugars which have a weight of about 1200 grams, and one sugar cane into water for cooking about 15-20 minutes (stirring is required); (2) frying two and half cups of number 2 granulated sugars (500cc) into liquid sugar for being poured into (1) (it is not required to boil the sugar water); (3) continuing stirring after pouring the fried sugar into the sugar water until all becomes sugar water; (4) cooking the sugar water with the highest fire until reaching the highest boiling point; (5) filtering the sugar water by a net to purify and sanitize the sugar water; (6) filtering the tapioca balls by a net to prevent tiny broken tapioca balls from being poured into the sugar water and stuck to the bottom of a pot; (7) pouring the tapioca balls into the sugar water, wherein the bits of the tapioca balls floated on the sugar water are removed by a filtering net; (8) closing the lid after removing the bits of the tapioca balls (using a timer to count for 25 minutes); (9) opening the lid after 4-5 minutes when the tapioca balls float on the sugar water, slightly stirring the tapioca balls, putting a stick into the bottom of the pot to stir evenly, and turning the fire to middle low and stirring for 3-4 minutes, wherein the stirring in the middle makes the tapioca balls be heated evenly and prevents the tapioca balls from being stuck to the pot; (10) after 25 minutes, test 2-3 tapioca balls, if they are tasted fine, closing the lid for 3-4 minutes, and then opening the lid to stir clockwise, counterclockwise and in the middle for 2-3 circles respectively; (11) closing the lid for 3-4 minutes and then opening the lid to stir clockwise, counterclockwise and in the middle for 2-3 circles respectively (so as to enlarge and shrink the tapioca balls thereby making sugar water enter into the tapioca balls), and continuing stirring while taking care of the fire; and (12) finally, stewing the tapioca balls for 25 minutes, testing the softness and elasticity if it is ok turning off the fire and further stewing the tapioca balls for 2-3 minutes. The method of making tapioca ball double-milk tea comprises: preparing fresh milk of 200 cc in a cup; adding a certain amount of condensed milk into the cup; adding ice if required; and adding one spoon of the cooked tapioca balls (about 48-52 tapioca balls) and a small amount of sugar water (depending on the taste of the customer), so as to make a cup of tapioca ball double-milk tea with desired taste, temperature and sweetness, which will encourage customers to come back with families and friends to buy the tapioca ball double-milk tea. Such a cup of tapioca ball double-milk tea is made with patience, carefulness and affinity, so as to deeply impress the customer. In the process of making the tapioca ball double-milk tea, it is suggested to explain the manufacturing process of the product to the customer, for example, using the excellent ingredients, such as fresh milk of 200 cc and tapioca balls well cooked with fried brown sugar and sugar cane for 70 minutes with feeling, to make the tapioca ball double-milk tea, which are so different from the conventional tapioca ball milk tea manufactured by artificial coffee mate and tapioca balls, so as to distinguish the inventive tapioca ball double-milk tea from the conventional ones.