焦糖烤布蕾奶蓋粉｜為飲品與甜點加上濃郁奶香與現炙焦糖層次
Caramel Crème Brûlée Foam Powder | A creamy foam topping with a freshly caramelised finish台灣製造的預拌式奶蓋粉，以冷水調製並打發，即可製作細緻、滑順且適合承托焦糖脆面的奶蓋。適合飲料店、咖啡館、甜品店及菜單開發使用；同一款基底可延伸奶茶、咖啡、可可與多種風味飲品。
Made in Taiwan, this premixed foam powder is blended with cold water to create a smooth, creamy topping. Finish it with a thin layer of caramelised sugar for a crème-brûlée-inspired drink or dessert presentation.
風味與口感｜Flavour & Texture
- 濃郁奶香搭配焦糖化砂糖的烘烤香氣。
Rich creamy notes with the toasted aroma of caramelised sugar. - 比例、液體溫度與打發程度可調整奶蓋的流動性、厚度與支撐度。
Adjust the ratio, water temperature, and whipping level to control body and stability. - 現點現炙，可同時呈現滑順奶蓋與薄脆焦糖層。
Caramelise just before serving for a creamy layer and a delicate crisp finish.
菜單應用靈感｜Menu Inspiration
- 焦糖烤布蕾奶茶：搭配阿薩姆、錫蘭、烏龍或焙茶。
Crème brûlée milk tea with Assam, Ceylon, oolong, or roasted tea. - 黑糖珍珠烤布蕾鮮奶。
Brown sugar pearl brûlée milk. - 烤布蕾咖啡、拿鐵、可可或巧克力飲品。
Brûlée coffee, latte, cocoa, or chocolate drinks. - 抹茶、焙茶、芋頭或 UBE 烤布蕾系列。
Matcha, hojicha, taro, or UBE brûlée creations. - 亦可作為刨冰、鬆餅、布丁與甜點杯的現炙淋面；正式販售前請先小量測試。
Also suitable as a finishing topping for shaved ice, waffles, pudding, and dessert cups; test in small batches before launch.
基本沖調｜Basic Preparation
標準比例 Standard: 奶蓋粉：冰水＝1：4（例：100 g 奶蓋粉＋400 g 冰水）。使用果汁機或電動攪拌器打至體積膨發、質地均勻，並能穩定浮於飲品表面。
Foam powder : ice water = 1 : 4 (for example, 100 g powder + 400 g ice water). Blend or whip until expanded, smooth, and stable enough to sit on the drink.
濃厚試作 Richer trial: 可由 1：3 開始測試，以提高濃厚度與表面支撐感。不同設備、批次與飲品底溫度會影響成品，請依門市需求微調。
Start with a 1 : 3 trial for a richer, fuller-bodied foam. Fine-tune according to equipment, batch, drink temperature, and desired texture.
建議先做小量試作｜Small-Batch Testing Recommended
建議一次只調整一個變因，記錄用水溫度、粉水比、打發程度、冷藏／靜置時間、砂糖用量、炙燒時間與出杯後狀態，較容易建立穩定的門市 SOP。
Change one variable at a time and record water temperature, ratio, whipping level, chilling/resting time, sugar amount, torching time, and serving performance to build a repeatable shop SOP.
焦糖烤布蕾奶蓋粉 Caramel Crème Brûlée Foam Powder
建議操作步驟 Recommended steps
- 完成飲品後鋪上奶蓋；若要炙燒，先讓奶蓋短暫冷藏或靜置至表面較穩定。
Top the finished drink, then briefly chill or rest the foam until the surface is stable. - 出杯前才薄薄、均勻撒上乾燥細砂糖。
Immediately before serving, add a thin, even layer of dry caster sugar. - 以料理噴槍快速來回移動，炙燒至金黃焦糖色，完成後立即供應。
Move a culinary torch continuously until golden, then serve at once.
重要提醒：砂糖撒上後若久放，奶蓋中的水分可能使糖溶解並下沉。請先穩定奶蓋、最後才撒糖並立即炙燒。務必使用耐熱容器，火焰須遠離塑膠杯身與杯緣；不可直接炙燒一次性塑膠杯。
Important: Sugar may dissolve and sink if left on moist foam. Stabilise the foam first, add sugar last, and torch immediately. Use a heat-safe vessel and keep the flame away from plastic cups and rims; never torch a disposable plastic cup directly.
