Milk Cap (Foam) Preparation Guide
A. Classic Milk Cap (Using Cream Powder)
· Ingredients:
o Cream Powder: 2.1 oz (60g)
o Milk: 5 oz (150 ml) — Ratio: 1:2.5
· Instructions:
1. Pour 2.1 oz (60g) of Cream Powder and 5 oz (150 ml) of milk into a blender.
2. Set to cream mode. If you don't have a dedicated milk cap machine, you can use a handheld stirrer or Handheld electric milk frother for about 80 seconds until a thick, creamy foam forms.
B. Cheese Milk Cap (Using Cheese Cream Powder)
· Ingredients:
o Cheese Cream Powder: 2.1 oz (60g)
o Milk: 5 oz (150 ml) — Ratio: 1:2.5
· Instructions:
1. Pour 2.1 oz (60g) of Cheese Cream Powder and 5 oz (150 ml) of milk into a blender.
2. Blend on cream mode (or use a handheld stirrer for about 80 seconds) until it achieves a rich, smooth, and savory cheese foam consistency.
C. Creme Brulee Milk Cap (Using Creme Brulee Powder)
· Ingredients:
o Creme Brulee Powder: 2.1 oz (60g)
o Milk: 5 oz (150 ml) — Ratio: 1:2.5
· Instructions:
1. Pour 2.1 oz (60g) of Creme Brulee Powder and 5 oz (150 ml) of milk into a blender.
2. Set to cream mode or mix with a stirrer for about 80 seconds until a thick, custard-like foam forms.
Making Baked Creme Brulee Milk Tea
Ingredients:
· Tapioca pearls (Boba)
· Premium black sugar (approx. 0.67 oz / 20 cc)
· Brewed black tea
· Non-Dairy Creamer
· Prepared Creme Brulee milk foam (from Step 1C)
Instructions:
1. Place cooked tapioca pearls into the bottom of a serving cup.
2. Pour 0.67 oz (20 ml) of black sugar slowly along the inner wall of the cup to create a tiger-stripe effect.
3. Pour in the prepared milk tea (mixed with Non-Dairy Creamer) until the cup is about 80% full, making sure to remove any excess foam on top of the tea.
4. Gently pour the prepared Creme Brulee milk foam directly onto the top of the milk tea.
