關於 taro milk tea powder ，我們在網路上蒐集到這些相關的討論、資訊與評價

#領隊不帶團日常 #我的早餐很聯合國也很台
（附中英文作法）
不能帶團的日子，聯合國早餐材料會越來越少了，可是台灣是個寳島啊！今天小米麻糬的早餐主菜是現在很夯的
1.手作芋泥肉鬆土司喔！😋
Taro Paste & Pork floss with toast from Taiwan.（作法後附）
2.摩洛哥的椰棗
Date palm from Morocco
3.俄羅斯西伯利亞森林的松子
Pine nuts from Siberia of Russia
4.越南的咖啡 Coffee from Vietnam
5.台灣新竹關西茶
Tea from Hsinchu of Taiwan
（Taiwanese Tea is the best in the world, trust me!!)

♥️芋泥DIY很簡單：
一顆芋頭切片或絲放入電鍋蒸熟，趁熱加適量糖、鮮奶（奶粉也可）、食用油些許，搗成泥.

♥️芋泥肉鬆土司DIY也很簡單：
一片土司舖上芋泥+肉鬆舖上，捲起來，放烤箱烤一下，外酥內軟喔！💖💕♥️

Tour Leader can't take tour go abroad in this period, what can I do at home?

I did my breakfast which came from many countries when I took group to abroad for job.

😘It is my breakfast today:
1. Mashed taro & Pork floss with toast from Taiwan.
2.Date palm from Morocco
3.Pine nuts from Siberia of Russia
4.Coffee from Vietnam
5.Tea from Hsinchu of Taiwan
（Taiwanese Tea is the best in the world, trust me!!)

👉How to DIY mashed taro ?
It is easy, follow as:
1.Sliced the taro
2. Steam it in the automatic cooker.
3. To add sugar , milk(milk powder is ok) and olive oil in the streamed taro,
mix and mash it until smooth.

👉How to DIY Taro and pork floss with toast?
1. Spread mashed taro on toast.
(Pork floss is Taiwanese food which is not easy to get, if you don't have poer floss, you can mashedctaro with toast only which is sweet and delicious.)
2.Toast baked in the oven.

#breakfast #taro #toast #tea
#coffee #taiwan #taiwanesefood
#vietnam #morocco #datepalm
#pinenuts #russia
#tourleader #小米麻糬 #小米麻糬帶路 #showme100

♥️合作寫文 ，授課，演講邀約：
https://showme100.blogspot.com/2013/06/blog-post.html
💕部落格：跟著小米麻糬去旅行
https://showme100.blogspot.com

*中文在下面

Tofu pudding (豆花 Dou Hua) is my favourite Taiwanese snack, and I miss it ever so much in London. Since I learned how to make amazing homemade soy milk (the recipe is here: www.youtube.com/watch?v=NYXYNJQmxxY&t=37s), I asked myself why not try to make some 豆花？

It was a huge success! If I had known earlier that making 豆花 was easy, I would not have suffered all these years (or bought the super expensive 豆花 in Chinatown😅 )

豆花 is like a super silky, tender, delicate tofu. In Taiwan, we normally have it as a dessert: the sugar syrup is a must and for toppings, you can choose from traditional choices beans, peanuts, taro ... to bubbles (tapioca pearls), taro balls etc...

You can also replace the syrup with soy milk, but I highly recommend you add some warm ginger syrup. It will definitely warm you up in winter!

豆花是我最喜歡的甜點之一，簡單樸實冬夏皆宜。我最喜歡的豆花店是師大附近的鎮江號，跟小時候常駐巷口的一位豆花伯做的豆花（可惜豆花伯已仙逝QQ)

原本從沒想過我會自己做豆花，但某次在亞超瞄到熟石膏粉之後，就熊熊燃起了豆花魂。抱著應該會失敗的心情戰戰兢兢的做了人生第一鍋的豆花，成品卻是成功到差點抱著鍋子痛哭。

趁記憶猶新趕忙做了第二鍋順便拍成影片，這一大鍋豆花後來被聞豆而來的友人獨自吞完半鍋，由此可證品質還算有保障。

我小時候學到的豆腐作法就是使用熟石膏粉，但網路上對石膏粉的評價不一。我個人覺得熟石膏粉做的豆花口感、味道跟洋菜或吉利丁版的是完全不同層次，完全就是記憶中軟軟嫩嫩豆味飄飄的豆花，再搭上薑汁糖水跟珍珠，真的幸福無比。




🎶 準備食材 Ingredients:

1. 新鮮豆漿 Fresh soy milk 1.5L (please do not use the supermarket brands, they taste 100% different. If you can, make your own. If you do not have time, at least buy fresh soy milk from an Asian shop)

2. 熟石膏粉 Gypsum powder 1.5 Tablespoons (中國城購入 I bought it in Chinatown, but you also can buy it online)

3. 地瓜粉/太白粉 Potato starch / sweet potato starch 1.5 Tablespoons

4. 水 Water 75ml


🎶 糖水跟豆花料 Ingredients for syrup and toppings:

1. 糖 Sugar 適量
2. 水 Water 適量
3. Tapioca pearls and others


🎶 工具 Tools:
- 食品用溫度計 Food thermometer
- 乾淨的布 Clean tea towel



🎶 糖水製作方式：
我糖水是先把糖加入一咪咪的水用火煮到焦糖化，等糖變成胡珀色就沖入少許熱水（這步驟小心燙傷），再稍微熬煮一下之後糖水就完成了。我這次加入一點磨碎的薑泥，變成薑汁糖水，配豆花很讚唷！



(☞ ͡° ͜ʖ ͡°)☞ 追蹤我認真經營的IG:
https://www.instagram.com/wenn.derkuchen/

(☞ ͡° ͜ʖ ͡°)☞ 看看我的深度文章：
https://reurl.cc/oLjDgq



#tofupudding #Taiwanesefood #vegandessert #vegan #豆花 #自製豆花 #Duohua

整碗豆花自己做～豆花、QQ芋圓地瓜圓，配上泰式奶茶或是薑汁黑糖水，一邊享受入口即化的綿密豆花，一邊嚼著超Q彈的芋圓、地瓜圓，接著喝上一大口香濃的奶茶，小小一碗卻可以邊吃、邊喝、邊嚼這麼豐富的品嚐方式，完全代表台式甜點的精髓！！
食譜：https://ciao.kitchen/tofu-pudding/

謝謝大家支持！頻道順利破十萬訂閱，一路走來有很多心得，但此時覺得額外感恩。這次回答10題大家最常問我的事～也期待未來多多跟巧手們繼續交流唷！

食材 / Ingredients
傳統豆花 / Tofu Pudding(Douhua)
800 ml 無糖豆漿 / sugar-free soy milk
3 g 熟石膏粉 / gypsum Powder
16 g 地瓜粉 / tapioca flour
40 g 冷水 / cold water

泰式奶茶 / Thai Milk Tea
250 ml 熱水 / hot water
2 大匙 泰國手標牌紅茶茶葉 / Thai Black Tea Leaves(Cha tra mue)
100 ml 煉乳 / condensed milk
100 ml 奶水(淡奶) / evaporated milk
125 ml 全脂牛奶 / whole milk

薑汁黑糖水 / Ginger Brown Sugar Syrup
500 ml 熱水 / hot water
50 g 黑糖 / brown sugar
2 大匙 薑塊 / ginger, chopped

芋圓 / Taro Balls
100 g 芋頭 / taro
15 g 砂糖 / sugar
20 g 地瓜粉 / tapioca flour
7 g 太白粉(馬鈴薯澱粉） / potato flour
適量 水 / water

地瓜圓 / Sweet Potato Balls
100 g 地瓜 / sweet potato (紫薯、橘色地瓜、淡色地瓜都可以）
20-25 g 地瓜粉 / tapioca flour
12 g 太白粉(馬鈴薯澱粉） / potato flour
適量 水 / water

詳細的做法、訣竅請見Blog：https://ciao.kitchen/tofu-pudding/
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追蹤巧兒灶咖 Ciao! Kitchen 看更多影音圖文食譜、料理科學與烘培技巧分享！
Facebook: https://www.facebook.com/myCiaoKitchen/
Instagram: https://www.instagram.com/ciao_kitchen/
Website: https://ciao.kitchen/
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#熱豆花 #台灣小吃 #甜品

▋Introduction

#曼食慢语
不管春夏秋冬，奶茶一直是最受欢迎的饮品。每次路过奶茶店，相信有很多小伙伴就会控制不住自己的步伐，选择来一杯香香的奶茶。不过，奶茶里头除了茶这个核心原料，相得益彰的配料也能给一杯奶茶增色不少。这次我除了会教大家奶茶的煮法和一些经典配料的做法，还尝试做了和燕麦口感相近的野米来丰富奶茶口感，希望你们以后开起奶茶铺的时候不要忘了我这个启蒙老师~

▋Ingredients

珍珠:
木薯粉80克
红糖50克
水50克
木薯粉适量

岩盐芝士奶盖：
奶油100克
牛奶30克
奶油奶酪50克
糖15克
岩盐2克

野米：
野米50克

仙草：
仙草粉15克
开水200毫升

奶茶：
红茶10克
清水100ml
牛奶500ml
糖适量

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[Bubble]
80g tapioca starch
50g brown sugar
50g water
some cassava starch


[Cheese Cream]
100g cream
30g milk
50g cream cheese
15g caster sugar
2g rock salt

[Wild Rice]
50g wild rice

[Grass Jelly]
15g grass jelly powder
200ml hot water

[Milk Tea]
10g black tea
100ml water
500ml milk
caster sugar

▋ Related and latest Video

[渐变抹茶慕斯蛋糕 Matcha mousse cake]
https://youtu.be/4WSoP6X7_Z8

[鲜芋奶茶 Taro Milk Tea]
https://youtu.be/2XVBh392yso

[蜜瓜冰&花生牛奶冰 Melon & Peanuts Shaved Ice]
https://youtu.be/TjLAI_aC20A

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淘宝店铺：曼食慢语
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