Toppings Flashcards

(10 cards)

1
Q

Grass jelly preparation

A
  • boil 12600cc hot water, set timer 5 mins to check on boiling
  • Rinse and can, and pour 1 grass jelly liquid (no need to wait for boiling to pour in)
  • wait for grass jelly mixture to boil, meanwhile prepare tapioca flour (120g)/cold water (580cc)/raw sugar (1300g)
  • (DO NOT MIX TAPIOCA POWDER AND COLD WATER, MIX WHEN MIXTURE BOILING)
  • when mixture boiling, mix GJ powder with cold water completely, slowly add while stirring, stir 30 times + another 30 times
  • same with raw sugar, 30 + 30 times
  • keep stirring to ensure nothing is stuck at the bottom, remove from stove, turn off stove
  • pour into 4000cc medium tea pots (4-5 pots) with measure cups, lids half cover
  • label expiry dates (counting from tomorrow, 5 days)
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2
Q

Pudding preparation

A
  • boil 2800cc (1 container worth) hot water in small cooking pot, set timer for 5 mins and check on boiling
  • prepare 400g pudding powder, 80g white sugar, put them in the same container and ready on the side
  • when water boils, add pudding powder and white sugar slowly stirring, 30 + 30
  • keep stirring until nothing is stuck at the bottom
  • half cover and set timer for 1 minute on stove to heat mixture to boil
  • put into topping containers, with lids half cover (leave it open overnight)
  • label expiry date (from tomorrow, 7 days)
  • FOR 2 CONTAINERS, DOUBLE AMOUNT
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3
Q

Coconut jelly/crystal Boba & Mango/Lychee popping boba preparation

A
  • 1 full bag of coconut jelly/crystal Boba or mango/lychee popping boba
  • pour into pots where we rinse Boba, strainer
  • rinse with 4000cc (or 2000cc) cold water from tap
  • filter out residual water
  • use topping spoon to scoop into topping container
  • label expiry (from tomorrow, CJ/CB 7 days, MPB/LBB 14 days)
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4
Q

Sea salt crema topping Preparation

A
  • mixing bowl and large blender (DRY, NO WATER) into fridge to chill
  • 500cc 35% cream (whipping cream) into dry mixing bowl
  • speed 4 》3 mins, speed 6 》until it turns into solid cream foam
  • blend 500cc milk + 150g cheese powder in blender, and then speed 4, slowly add into cream foam in 30 secs
  • mix everything in speed 4 》3 mins, speed 6 》1 min, turn off and clean machine with warm towel
  • label expiry date (counting from tomorrow, 7 days)
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5
Q
A
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6
Q

Pearl topping preparation

A
  • 3000g (1 bag) pearls 》boil in 1600cc water 》9 mins lid closed 》30 mins lid half-open, stir every 3 mins
  • steam 30 mins off-heat, lid closed (prepare for next batch/raw sugar water) 》rinse until room temp 》soak in raw sugar water
  • RAW SUGAR WATER PREP:
    -> 900g raw sugar into 3 minute heated pot
    -> 30 seconds to crystalize into chunks
    -> add hot water 900cc and cook 5 mins
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7
Q

Brown sugar pearls preparation

A
  • 3000g of pearls after being cooked/rinsed
  • pour 600g brown sugar into pot and cook for 5 mins, stirring every 2 mins
  • add in 300cc hot water
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8
Q

Condensed milk premix preparation

A
  • 1 can condensed milk + 1 can evaporated milk
  • serves approximately 6 cups
  • expires in 3 days
  • store in fridge when not in use
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9
Q

Creamer premix preparation

A
  • mix 1680g hot water and 960g cream powder in two cups, then pour together, mix well
  • Pour mixture into 1200g ice in a 4000cc jug
  • serves 25-38 cups
  • expires in 2 days (store in fridge when not in use)
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10
Q

Matcha premix preparation

A
  • measure 500cc hot water + 18g matcha powder (2 flat brown spoons) + 500g ice into blender
  • blend 6th key or 30 seconds (low)
  • pour into jug
  • serves 4-6 cups, shake well before use
  • expires in 2 days (store in fridge when not in use)
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