アイスクリーム（ブルーベリーのアイスクリーム）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 5minutes
Tapioca milk tea pancakes ｜ Sweets kitchen's recipe transcription
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Ingredients
- Pancake mix : 100g
- egg : 1 piece
- milk : 70ml
- Tea bag of tea : 1 piece
- Fresh cream : 200ml
- Granulated sugar : 15g
- Tea bag of tea : 1 piece
- tapioca : Your favorite amount
Time required
50minutes
Procedure
-
1)
Make milk tea cream
00:41
Put a tea bag of fresh cream and tea in a pan and heat it.
After warming to the extent that it does not boil, remove from heat.
After cooling to about room temperature, cool it in the refrigerator.
When it cools down, add granulated sugar and whisk. -
2)
Make tea pancake dough
01:39
Break the egg into a bowl, melt it, add milk and mix.
Add the pancake mix and mix until it is no longer powdery.
Remove the tea leaves from the tea bag and mix them with the dough. -
3)
Bake tea pancake dough
02:41
Heat the butter in a frying pan and pour in a ladle of dough.
Bake on low heat for about 2 to 3 minutes on one side. -
4)
Serve
03:28
Layer pancakes, milk tea cream, and tapioca in that order.
Point
・ The guideline for whipping milk tea cream is that the tip of the cream bows when it is lifted with a whisk.
・ When baking the dough, if the frying pan is too hot, it will burn before it is cooked, so if it seems to be hot, put the frying pan on a wet cloth once before pouring the dough.
・ Black tea-flavored cream and pancakes kneaded with black tea leaves have a good fragrance and go well with tapioca.
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