Rebirth: Rewriting Youth

Chapter 250 Debugging Recipes (Popular Science Chapter)

I often hear this joke: "Milk is healthy, tea is healthy, why is milk tea unhealthy?"

Although it is a joke, for the tea industry and brands, how to make milk tea healthier is an unavoidable topic.

When it comes to milk tea, we cannot fail to mention the source of its magical charm - sugar!
Take the simplest cup of 500CC, which is a medium cup of normal iced milk tea with full sugar, as an example. How to make a single cup?
'Snow cup, 60g of sugar water, 40g of creamer, 250CC of black tea, 500CC of ice, evenly mixed. '

And what about caramel milk tea? It's nothing more than replacing 60g of sugar water with 30g of sugar water and adding 30g of caramel.

Do you think this is over?

No, no, no, have you forgotten the concentrated milk tea prepared in the milk tea bucket that was moved from the back kitchen to the water bar?

If it is 1 liter of concentrated milk tea, how is it prepared?

It’s very simple, 1000CC black tea, 200g of creamer and 120g of sugar!

Shen Yu looked at the printed recipe of the COCO milk tea that he had bought with "spending money". He slowly exhaled and decided to make the soul sugar water first.

Shen Yu followed the instructions in the kitchen manual and turned off the power when he saw that the surface of the sugar water in the bucket was white and bubbling slightly.

Use an electronic scale to remove the weight, take 2.4KG of clean water, pour it into a stainless steel soup bucket and boil it. Then we weighed 3.4KG of white sugar, poured it all into boiling water, and then stirred continuously with a stirring spoon. One is to allow the white sugar to completely dissolve in the water, and the other is to prevent it from sticking to the pot.

After all, the operation of other small ingredients like pearls, pudding, sago, grass jelly and so on is much simpler. Moreover, Shen Yu didn't buy many of these ingredients, so he only needed to cook the same ingredients from various brands and taste them to compare the texture.

Shen Yu found two relatively large stainless steel soup buckets among a pile of messy things and placed them on the induction cooker. One is used to boil water, and the other is used to make sugar water first.

Adjust the heat of the induction cooker to 3000 and bring it to a boil.

Take a bean curd bucket, cover it with a filter and a filter cloth, scoop out the sugar water in the stainless steel bucket, filter it until it reaches room temperature in the bean curd bucket and let it cool. When the sugar water is completely cool, the pot of sugar water is completed.

If it is now after 2020, milk tea shops will basically use fructose machines, which can be accurate to two decimal places in the sugar water value. The average three-thirds of sugar is around 12g of sugar water. The average total sugar content is about 55g.

Because Shen Yu didn't use that much sugar water, he reduced the amount of the recipe in equal proportions.

So from spring to winter, no matter which season you have your first cup of milk tea, your happiness actually comes from these sugars. Starting from 2021, people are paying more and more attention to health, and the topic of 'sugar reduction' in the tea drinking circle has begun to receive much attention.

Many freshly made tea brands have chosen sugar substitute products, such as Lovesweet zero-calorie sugar, arabinose, etc. In fact, they are mainly erythritol, xylitol and steviol glycosides that are relatively scientific and well-known to the public. Those freshly made milk teas that claim to be "sugar-free" and "no added sugar" actually contain all sugar.

Because a cup of milk tea cannot avoid sugar water and creamer (that is, non-dairy creamer).

As for sugar substitutes, Shen Yu's current plan is to follow the crowd and he will definitely not take out any money. Just like Shen Yu's current milk tea brand, the main focus is to follow the old path of Hey Tea - milk tea, supplemented by jam fruit tea and traditional milk tea. Basically, the early planning was based on these three series. After all, anyone who understands R&D and marketing knows that if a manufacturer develops 10 functions, it will only launch 3-4 functions first. The product will be sold for a few months first, then several new products with new functions will be launched, and finally all functions will be slowly launched. Only in this way can the development costs be recovered as soon as possible and the benefits can be maximized.

With the development in the future, Shen Yu will bring out various fresh fruit teas and hand-made lemon teas. Only when your own brand matures and you have the capital to lead the industry trend will you launch sugar substitutes and Bawang Chaji's original leaf tea.

By currently focusing on milk tea, Shen Yu estimates that he can already make enough profits and establish his own brand!
There was no rush to cover the milk. While the sugar water was cooling naturally, Shen Yu first prepared the concentrated milk tea according to the recipe.

The basic tea in milk tea shops is basically made with water.

Take 28g of tea leaves, about 20g of ice cubes, and then 1kg of boiling water. Mix well and pour it into a measuring cup to make tea. Then cover it with a lid. Keep the ventilation opening of the lid breathable and press the timer for 2 minutes.

When the timer shows 1 minute, use a bar spoon to gently stir the tea leaves twice from bottom to top to let the tea leaves tumble in the water.

After the 2 minutes is up, use a bar spoon to stir quickly twice, and immediately pour the tea water into the filter bag to filter. Finally, squeeze out the tea residue from the filter cloth.

After the base tea is prepared, first add 50g of purified water, then pour sugar and creamer into the pot, stir evenly, and you have concentrated milk tea.

Concentrated milk tea with sugar water, no additional ingredients, add some ice cubes prepared in advance in the refrigerator, shake the shaker, and take a sip.

After smacking his lips, Shen Yu couldn't help but nodded. The taste was almost the same.

As for the subtle taste difference, Shen Yu thinks it should be a matter of the type of tea. After all, the tea Shen Yu bought was the cheaper tea from Daobao, so the taste must be a bit inferior.

Sure enough, I chose to 'buy' the formula before, which saved me a lot of trouble. Otherwise, Shen Yu would have to cure diabetes sooner or later if he tried little by little.

Pour all the milk tea into the sink and wash all the shaker pots and other tools. Shen Yu tried to replicate the jasmine milk tea using green tea in COCO milk tea, but the taste is still slightly different.

However, these differences are not a bad thing. The taste can be directly distinguished from the original COCO milk tea. After all, as an experienced student, who copies the homework word for word? Of course I have to correct a few mistakes!
Since the formula is correct, Shen Yu's next main task is to select the tea leaves used to make the base tea in the milk tea shop and try out the flavors of various ingredients.

Pearls, coconuts, and sago are easy to handle. As for pudding and grass jelly, Shen Yu has to make it himself using pudding powder and grass jelly juice. Anyway, it's the same pattern - add sugar, stir, boil, sift, and cool in an ice bath.

Shen Yu ate all kinds of snacks in one afternoon and even skipped dinner. Finally, after making the pudding and grass jelly, we worked on it until it was dark.

Straightening up, Shen Yu punched his already sore waist with his fist, then glanced at the approximately ten square meters kitchen in front of him, and let out a long sigh.

The word 'cluttered' immediately appeared in Shen Yu's mind. He reluctantly took out his cell phone with his wrinkled hands and looked at the time. It was almost 10pm before he knew it.

He quickly took a breath, tidied up the kitchen briefly, and then drove back to his dormitory.

(End of this chapter)