[brown Sugar Pearl Pop Cake] Like Volcanic Lava

[brown Sugar Pearl Pop Cake] Like Volcanic Lava

1. First make the cake dough: separate the egg white and egg yolk.

2. Pour the milk and salad oil into the bowl at the same time and beat with a manual whisk.

3. Sift in the flour and black tea powder and mix well.

4. Add the egg yolk and mix well; use a rubber spatula to stir evenly from the bottom edge of the basin to the middle. Do not always stir in a circle in one direction to prevent tendons.

5. Beat the egg whites. Add sugar in three times and beat until dry; (the egg beater lifts the egg white tip is straight).

6. Take 1/3 of the whipped meringue and egg yolk paste and mix gently.

7. Pour back into the egg white bowl and mix well.

8. Gently pour the mixed cake batter into the mold, place it on the countertop and knock it off a few times to get rid of the large bubbles inside.

9. Preheat the oven in advance. Put it in the middle and lower layer, and bake for 60 minutes at 115°C or lower; when the time is up, adjust the temperature to 130°C or lower and bake for 20 minutes. If the coloring is not satisfactory, continue to adjust the temperature up and down by 180 degrees and bake for 2 minutes.

10. The baked cake should be taken out of the oven immediately, dropped quickly, buckled upside down on the grill, and removed from the mold after it has cooled.

11. Make pearl black syrup: make pearls. Put 40 grams of brown sugar and 70 grams of water in a small pot and boil until boiling.

12. Pour the boiling brown sugar water into 100 grams of tapioca at a time.

13. Wear heat-insulating gloves and knead the dough into a soft, smooth and tough dough. If the water is not hot enough, the tapioca dough will fall apart after kneading. If the dough is dry, add a small amount of water; if the dough is too wet, add a small amount of tapioca flour. Divide the tapioca dough into a small piece.

14. Knead into long strips and cut into small pieces.

15. Roll the small pieces into a small pearl circle. And stick a little tapioca flour to prevent stickiness. Continue to finish the remaining dough. The small pearls that can not be used up at one time can be stored in the refrigerator, and they can be taken out and used directly next time.

16. Boil the pearls. Boil water in a pot, and after boiling, put 100 grams of pearls in and boil for about 15 minutes (extended freezing time). When you first put the pearls, stir them to avoid sticking to the bottom of the pan.

17. After being cooked, immediately remove and rinse in cold water until the pearl is amber, and the pearl is ready at this time.

18. The brewing of brown sugar syrup. Put 40 grams of brown sugar and 80 grams of water into the pot together. The ratio of sugar to water is 1:2. Boil over low heat until thickened. After the syrup thickens, put the pearls in, stir well and mix well.

19. Boil the water to dry, and turn off the heat when it becomes silky.

20. Make milk caps. Add the milk to the cheese and stir until there are no particles.

21. Add sea salt and black tea powder and stir well.

22. Add sugar to light cream and beat slightly; then add the milk cheese part and beat until thick.

23. Cake assembly. The cake base is placed on the tray.

24. Cut out a small piece in the middle of the cake.

25. Squeeze a portion of the milk cap sauce in the cut hollow.

26. Put a small piece of cake embryo back into its original position (for support).

27. Cover it with milk sauce.

28. Put the brown sugar pearl syrup in the middle of the cake.

29. That's it! .