Boduo Cheese Foam (Milk Cap) for Bubble Tea

• porcije: 15–18 toppings (55-60mL
• aktivno vrijeme: 10 minutes
• ukupno vrijeme: 10 minutes

Sastojci

450 ml (about 1 ¾ cups / 15 oz) heavy cream

•300 ml (about 1 ¼ cups) whole milk, added first to the bowl

•30 g (about 2 ½ tbsp) granulated sugar

•100 g (about ½ cup) cheese foam cap powder (e.g., Boduo Cheese Cap Powder), sifted or broken up before adding

Upute

Pour the 300 ml milk into a large mixing bowl first. Adding the liquid base before the powder prevents clumping when you whisk.

Pour in the 450 ml heavy cream. Combining both dairy bases up front lets the powder hydrate evenly across the whole mixture.

Sprinkle in the 30 g sugar. Adding sugar before blending the powder helps it dissolve fully rather than settling at the bottom.

Add the 100 g cheese foam cap powder on top of the liquid. Pour it in gradually rather than dumping it, so the immersion blender can incorporate it without leaving lumps at the base of the bowl.

Blend with a stick (immersion) blender for 4 minutes, keeping the whisk head submerged and moving around the bowl. This long first blend builds the foam’s structure and fully dissolves the powder and sugar into the cream.

Blend for a final 1 minute to finish aerating. The shorter second pass tightens the foam into a light, pourable, slightly whipped texture rather than stiff peaks.

Pour the finished foam through a funnel into a squeeze bottle or lidded container for storage and dispensing.

Bilješke

Refrigerate the foam and use within 2–3 days; keep it cold, as the cream base is dairy-heavy and will separate or spoil quickly at room temperature.

•Dispense with a spoon-back pour or squeeze bottle directly onto the surface of iced tea so it floats as a distinct cap rather than sinking in.

•If you don’t have the specialty cheese cap powder, a from-scratch substitute (cream cheese + heavy cream + milk + sugar + pinch of salt, whipped to soft peaks) gives a similar salty-sweet cheesecake flavor, though the texture is denser than the commercial powder’s engineered foam.[takestwoeggs +1]

•The commercial powder (shown in your reference photo as Boduo/BODUO Cheese Foam Cap Powder, sold in 1 kg/2.2 lb bags) is formulated specifically to whip into a stable, pourable foam without needing cold cream cheese, which is why the shop skips that ingredient entirely.[starryfoods]

•For a saltier, more traditional Taiwanese-style cheese tea balance, you can add a small pinch of fine sea salt at the sugar stage — commercial cap powders are pre-salted, so taste before adding extra.