HOMEMADE BROWN SUGAR BOBA
If you love the boba tea shops popping up and want to try making them at home, these tapioca bubbles will taste better that anything you can buy. They're a labor of love, so when it comes time to roll the little boba, hop on a stool or grab a friend to help you out. You'll have enough to make 8 glasses of your very own homemade bubble tea.
Provided by Food Network Kitchen
Time 1h25m
Yield 8 servings (about 4 cups)
Number Of Ingredients 2
Steps:
- Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step.
- Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
- Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
- Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
- Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
- Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.
SAUSAGE BOBBAT - A POLISH-RUSSIAN RECIPE
This is from a Hutterite Cookbook, centuries old recipe. The Hutterites are one of three surviving Anabaptist groups, The other two are Mennonites and Amish. The Hutterites are different because they believe in communal living and communal ownership. There are many colonies in Montana, South Dakota and Canada. They believe in having modern farming and ranching equipment. I have added the modern non stick spray Pam
Provided by Montana Heart Song
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- In medium sauce pan, fry sausages until they are browned.
- Drain the grease.
- Cut in 1 inch or 2 inch pieces, set aside.
- Cream butter, sugar, eggs and milk in a medium bowl.
- In a separate bowl blend flour, baking powder and salt. Mix well.
- Add to creamed mixture.
- Spray Pam in square 10 inch baking pan.
- Pour half of the batter in the pan.
- Place sausage pieces evenly over the batter.
- Pour remaining batter over the sausages.
- Bake 30-40 minutes.
- Cut in squares and serve hot.
- Serve with toppings if desired.
- Toppings are adapted to this recipe from my German heritage.
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