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Bubble Tea Cake - Tea-Infused with Chewy Pearls
Attention, bubble tea lovers! I discovered a new world! Make bubble tea into cake, the perfect combination of chewy pearls and fragrant milk tea, you can't stop eating it!
INGREDIENTS
Main Ingredients
- ·85g Milk tea
- ·100g Pearls
- ·30g Corn oil
- ·45g Low-gluten flour
- ·70g Cream cheese
- ·130g Whipping cream
- ·3 Egg yolks
Additional Ingredients
- ·45g Sugar
- ·5ml Lemon juice
DIRECTIONS
Step 1
Boil milk tea: Pour 200g of milk and 2 black tea bags into a milk pot, bring to a boil and let stand until the tea color becomes rich.
Step 2
Make egg yolk paste: In another container, take 35g of milk tea (taken from the previously cooked milk tea) and mix with 30g of corn oil, stirring until emulsified. Then add 45g of sifted low-gluten flour and 3 egg yolks, stir evenly to form a delicate egg yolk paste.
Step 3
Beat the meringue: Put 3 egg whites, 5ml lemon juice and 30g sugar into a clean, water-free bowl, and beat with a whisk until the meringue forms a small curved hook.
Step 4
Mix the batter: Take one-third of the whipped meringue and mix it with the egg yolk paste, then pour the mixed batter back into the remaining meringue and continue to stir evenly. Be careful to stir gently to avoid defoaming.
Step 5
Bake the cake: Pour the mixed batter into the mold and gently shake out the bubbles. Preheat the oven to 145 degrees, put the mold in the middle layer of the oven, and bake for 55 minutes. After baking, take out the mold and turn it upside down to cool.
Step 6
Make the cream milk cap: Mix 70g cream cheese and 15g sugar evenly, add 50g milk tea (also from the previously brewed milk tea), and continue to stir evenly. Then add 130g whipped cream and mix until it becomes a smooth cream milk cap without particles.
Step 7
Assemble the cake: After the cake is completely cooled, use a spoon to dig a hole in the middle of the cake and put the cooked pearls in. Then pour the cream topping on the surface of the cake and cover the top with pearls as decoration!