I forfeit, I Imported Okinawa Kokuto brown sugar, bought artificial Mapleleaf & Maplesyrup aroma, overspent on grade C Maplesyrup.

I forfeit, I Imported Okinawa Kokuto brown sugar, bought artificial Mapleleaf & Maplesyrup aroma, overspent on grade C Maplesyrup. Tried Palmsugar, Beetsugar, special caramelized coffee brown sugar mixed with 2 types of molasses.

Yet nothing comes anywhere near store bought Tiger Milk/Mudflip Bubble Tea.

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  1. 1 month ago
    Anonymous

    >baby needs his sugar milk
    grow up

  2. 1 month ago
    Anonymous

    Asked this about 4 times on this board already but what am I doing wrong?

    • 1 month ago
      Anonymous

      drinking melted ice cream

      • 1 month ago
        Anonymous

        you mean milkshake?

    • 1 month ago
      Anonymous

      You didn't mention simple syrup

  3. 1 month ago
    Anonymous

    I'm convinced they secretly sneak in crack in there when you're not looking and that's why

  4. 1 month ago
    Anonymous

    maybe missing a pinch of salt?

  5. 1 month ago
    Anonymous

    People try to get too fancy with it when in all reality, they just want the generic syrup flavors they are used to that 90% of all places use.

    • 1 month ago
      Anonymous

      I want to recreate their generic syrup flavor that's certainly not using my fancy ingredients yet I failed no matter how artificial or cheap I try to make my sugar blend either.
      No online recipe seems to manage that and no one's selling pre-made boba store brown sugar syrup either.

      I'm convinced they secretly sneak in crack in there when you're not looking and that's why

      Sugar is almost crack anyway

      maybe missing a pinch of salt?

      Will try -___-

      also maybe add a bit of flavouring like vanilla / custard? any specific brand of milk or tea (to make the base)?

      Yeah vanilla could work, though these maple aromas were already somewhat distracting and dominant. I've been using Assam black tea for the most part as it's my favorite. Also had some asian pre-made brown sugar tea with milk & sugar in the bag already. Always used generic low-fat milk, might try A2 milk.
      Open for any tea/milk brand recommendations though

      • 1 month ago
        Anonymous

        I bet if you went into the shop and asked to buy a bottle of the syrup, they will sell you it.

        • 1 month ago
          Anonymous

          I guess but even if they're allowed to, it'll be about as expensive as buying the whole thing from them straight up.

          I honestly don't know if this is helpful for you or not, anon https://www.youtube.com/watch?v=XQPNg6E9zeQ

          I got addicted to this 5 years back and gained weight that I passed off as lockdown weight and had to swear off it

          Those videos always show them pan frying the sugar in a wok, while I put sugar into boiling water and reduce it until syrup but this couldn't possible make a difference? Never knead the pearls myself either, always just buying generic tapioca/brown sugar tapioca.

          • 1 month ago
            Anonymous

            The reason I said buy some from the shop if they allow it, is because then you can compare them side to side with the ones you are trying to make at home to get an idea of how close you are

            • 1 month ago
              Anonymous

              Didn't think of it that way, thanks.

              >couldn't possible make a difference
              Are you moronic?
              Of course cooking sugar down in different ways gets you different flavors.

              Still got some leftover bobas, will pan fry a small batch of sugar for 1 cup to check. Pretty afraid of ruining the pan though.

              >Okinawa Kokuto brown sugar
              >unrefined sugar, Japan

              It does actually taste different, my favorite out of all sugars I tried but not worth the price for tasting 20% more earthy/caramelized.

              • 1 month ago
                Anonymous

                >Pretty afraid of ruining the pan though
                Just don't carbonize it, somehow actual candy makers manage to make copper pots last decades, unless you are blindingly moronic I'm sure you can manage.

              • 1 month ago
                Anonymous

                This, you can try starting with a small amount of sugar and stopping before it’s as dark as you want to test the process out, it’s pretty cool to make dry caramel but you don’t have a ton of time to mess around once it starts to liquefy.

                If it gets weird I just add water to the pan to keep the molten sugar from sticking to it once it cools (be carful because the sugar will be above the boiling point of water).

                Also I’d be curious if the water you’re using previously might have enough minerals in it to impact the taste after boiling it down.

              • 1 month ago
                Anonymous

                Did pan fry for a good while to roast it as much as possible, had some small chunks that disappeared after adding a tablespoon of water.
                Though it's literally the same flavor as if I'd throw them into boiling water straight up.

                This, you can try starting with a small amount of sugar and stopping before it’s as dark as you want to test the process out, it’s pretty cool to make dry caramel but you don’t have a ton of time to mess around once it starts to liquefy.

                If it gets weird I just add water to the pan to keep the molten sugar from sticking to it once it cools (be carful because the sugar will be above the boiling point of water).

                Also I’d be curious if the water you’re using previously might have enough minerals in it to impact the taste after boiling it down.

                I'm using tap water, like which mineral could do the drink some favors?

                Oh yeah, also, idk if this applies for bubble tea stores, but in some coffee shops, they don't have "just" milk. They mix their milk with sweetened condensed milk, sugar, and vanilla to their milk.

                Most shops/recipes ask for cream + fatty milk, I'm pretty sure it's more than is healthy.

                Some general question:
                My brown sugars tend to be quite light in color, so I'm overdoing the molasses part, while most ask for like a 1/10 ratio I'm closer to 1/5. Should you boil molasses for long or will it lose flavors?

                I've noticed that the bobas themselves add a lot of the flavor I'm looking for when putting them into the syrup and I'm looking for a way to increase their starchy taste within the liquid aswell.

              • 1 month ago
                Anonymous

                >like which mineral could do the drink some favors
                does it taste/smell of clorine?
                probably should use spring/bottled water for this
                also kek you fell for the
                >sugar, japan
                meme. The rich in calcium and whatnot is literally THE properties of all brown/black sugar.

          • 1 month ago
            Anonymous

            >couldn't possible make a difference
            Are you moronic?
            Of course cooking sugar down in different ways gets you different flavors.

      • 1 month ago
        Anonymous

        I honestly don't know if this is helpful for you or not, anon https://www.youtube.com/watch?v=XQPNg6E9zeQ

        I got addicted to this 5 years back and gained weight that I passed off as lockdown weight and had to swear off it

      • 1 month ago
        Anonymous

        So uh, what are you using for the tea part?

        • 1 month ago
          Anonymous

          What do you mean? I already stated the type at the bottom.
          As for ratio I'd say about 1 part tea 2 parts milk 1 part cream. Though I'm using little water, I put in a lot of tea leaves for a strong flavor.
          And just brewing it with boiling water for 3-5min.

  6. 1 month ago
    Anonymous

    also maybe add a bit of flavouring like vanilla / custard? any specific brand of milk or tea (to make the base)?

  7. 1 month ago
    Anonymous

    >Okinawa Kokuto brown sugar
    >unrefined sugar, Japan

  8. 1 month ago
    Anonymous

    >store-bought
    That is code for more sugar+fat+salt than is healthy, but it will taste good.

    • 1 month ago
      Anonymous

      Oh yeah, also, idk if this applies for bubble tea stores, but in some coffee shops, they don't have "just" milk. They mix their milk with sweetened condensed milk, sugar, and vanilla to their milk.

  9. 1 month ago
    Anonymous

    How should brown sugar even taste like?

  10. 1 month ago
    Anonymous

    buy at shop only $5

  11. 1 month ago
    Anonymous

    simplest answer is, get a part time job there amd learn how they do it

    i learned to make excellent waffles that way kek

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