Kitchen

• Green tea( 4 hours )


  1. 7500 cc water, power 3100 watts

  2. Boil water

  3. Remove the pot once it boils

  4. Cool down to 89±1℃

  5. Pour the tea bag in

  6. Press it with stir (tea leaves soak)

  7. Cover with lid and wait 5 mins

  8. Filter with filter cloth

  9. After put the lid, wait 10 mins
• Green tea

  • Do not make the tea swirl
  • Do not press it over 3 seconds
  • Thermometer at the centre of the water
  • Do not press or twist the filter cloth
• Original Milk Foam


  1. Put all the ingredient into the pot (Except for the butter)

  2. Double boils butter

  3. Stir it with all others evenly

  4. Stirring machine speed 3, 2 mins and 30 seconds (Scrape the powder on the pot side)

  5. Check thickness (layered texture)

  6. Put into the small plastic container

  
  

  expire time: 3 Days fridge
• Original Milk Foam


  • Do not too water (reduce 50 cc milk)
  • Do not too whipped (add 50 cc milk)
  • Temperature and moisture will influence thickness
• Ai-yu jelly


  1. Hot water 7000 cc, 3100 watts

  2. Pour sugar 400g

  3. 2000 watts, stir while pouring ai-yu powder 120g

  4. Boiling turn off

  5. Put into 2 large plastic containers, scrape the foaming off

  
  

  Expire time: 3 days fridge
• Ai-yu jelly

  • Cool down to room temperature 25℃, put the lid on and into the fridge
• Pudding

  1. Hot Water 7500 cc

  2. Pour Raw sugar 600g

  3. Pour Pudding powder 500g

  
  

  Expire time: 3 days fridge
• Herbal

  1. Hot water 3600 cc, 4800 cc, 7200 cc

  2. Pour Raw sugar 135g, 180g, 270g

  3. Pour Herbal powder 225g, 300g, 450g

  
  

  Expire time: 5 days fridge
• Pearl

  1. Hot Water 6000 cc, 7500 cc, 10000 cc, 12000 cc

  2. Pour Pearl 1kg, 1.5kg, 2kg, 2.5kg

  3. Power 1800, 1800, 2000, 2000

  4. Cook time 20, 25, 25, 25 mins

  5. Cover time 20, 25, 25, 25 mins

  6. Pour Sugar 200g, 300g, 400g, 500g
• Brown sugar pearl

  1. Hot Water 6000 cc

  2. Pour Pearl 1kg

  3. Pour Brown sugar syrup 300g
• Pearl ( 4 hours)

  1. 6000 cc water, 3100 watts, boil

  2. Pour pearl in, stir (till floats)

  3. 1800 watts 20 mins (stir every 5 mins from bottom to top)

  4. Turn off, cover with lid 20 mins

  5. Rinse with R.O., cool down to room temp 30℃

  6. Rinse again (Cool water will affect the texture)

  7. Strain the water off (wait 5 mins)

  8. Put into the container, 200g sugar, stir with spoon (till melted and well-mixed)

  9. Cover with the lid

  • Stir 3 times before taking it every time
• Basil seeds

  1. One spoon of basil seeds into small plastic container

  2. Hot water 650 cc, stir bottom to top

  3. Wait 10 mins, stir

  4. Wait 10 mins, stir

  5. Cool down to 25℃, lid fridge

  
  

  Expire time: 3 days fridge
• Basil seeds

  • One portion = 3 topping spoon
  • Soaked and absorb water fully = crispy
• Honey Syrup

  1. 1:1 Honey syrup 400 cc, R.O. 400 cc

  2. Put all into container

  3. Shake

  
  

  Expire time: 3 days fridge
• Winter melon tea

  1. 1:5 Winter melon syrup 500 cc, R.O. 2500 cc

  2. Put all into container

  3. Stir evenly

  
  

  Expire time: 3 days fridge