Homemade Brown Sugar Boba Milk Tea with Rich Cheese Foam

Pour 50g brown sugar and 100g water into a pot, simmer over low heat until the water boils completely; turn off the heat, add 100g tapioca starch, stir rapidly while hot to cook the starch with residual heat; then turn on low heat, scrape the bottom to prevent sticking, and continue stirring until it forms a dough.

Take out the dough, sprinkle with appropriate amount of tapioca starch to prevent sticking, and knead by hand until smooth.

Take a steamer plate and press hard onto the dough to form small pearls, sprinkle with dry starch to prevent sticking, and scrape them off with a scraper.

Pour 30g brown sugar and appropriate amount of water into the pot and bring to a boil; add boba pearls when water boils, cook until they float to indicate they are done, then turn to high heat to thicken the syrup until it looks like this, and turn off the heat.

Pour 10g black tea into the pot and stir-fry over low heat until fragrant, add 3 milk candies, add a little water to melt them, then add 3 cartons of milk, stir until golden and bubbling, and finally strain out the tea leaves.

Put the cooked boba into cups and coat the walls, then pour in the freshly brewed milk tea.

Pour 200g whipping cream, 40g milk, 15g condensed milk, 10g white sugar and 1.5g salt into a bowl, whisk manually for about 3 minutes until it reaches a thick yogurt-like consistency.

Pour the milk cap over the milk tea and finally sprinkle with some Oreo crumbs to finish.