Pearl Milk Tea Box Cake

Name: Pearl Milk Tea Box Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pearl Maruko; Some Milk tea; A few pieces Chiffon Cake Pieces; Some Milk tea cream; 300g water; 50g brown sugar; 100g milk; 8g Ceylon Black Tea; 8g Caster sugar; 3 pcs egg; 30g Corn oil; 50g Low-gluten flour; 200g Light cream

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Every time you see the long lines outside the milk tea shop, you know how much everyone likes milk tea. However, the milk tea sold in beverage shops generally exceeds the standard in terms of sweetness, caffeine, and additives, which is far less healthy than pure milk tea made by ourselves.

This pearl milk tea cake made today is pure milk tea made with black tea and pure milk, with milk tea-flavored cream and soft chiffon cake, as well as slippery brown sugar-flavored pearls. The taste and texture are great. Packed in a portable box, used to make afternoon tea on weekdays, let the friends envy it. The approach is not difficult, let's take a look at the approach.

Materials: (The mold used is the Xuechu 11-inch Hello Kitty non-stick bakeware, the side length is 28cm, and it can be used with the Xuechu gold pan tarp. It can make 3 cubic boxes with length, width and height of about 7.5cm)
A. Brown sugar pearls: 100 grams of pearl balls, 300 grams of water, and 50 grams of brown sugar.
B. Milk tea: 100 grams of milk, 8 grams of Ceylon black tea, 8 grams of caster sugar.
C. Chiffon cake slices: 3 eggs, 30 grams of caster sugar, 30 grams of milk tea, 30 grams of corn oil, 50 grams of low-gluten flour.
D. Milk tea cream: 200 grams of whipped cream, 10 grams of caster sugar, 20 grams of milk tea liquid. "

Pearl Milk Tea Box Cake

1. Prepare all kinds of ingredients. 2. Boil the pearl balls first: Pour the brown sugar and water into a small pot, add the pearls after boiling, simmer for 20 minutes on low heat, then turn off the heat and simmer for about 20 minutes. 3. Remove the pearls, rinse them with cold water, and soak them in the brown sugar solution for later use. 4. Next, boil milk tea: Pour the fine sugar into a small pot, melt into yellow and then pour milk and Ceylon black tea, boil on low heat until the liquid is colored and has the aroma of milk tea, turn off the heat.

2. Strain the milk tea and pour it into a cup, set aside to cool for later use. 6. Then start making cake slices: first prepare a 28cm square non-stick baking pan and matching oil cloth or oil paper. I used the 11-inch Hello Kitty bakeware and matching oilcloth. 7. Fold the tarp and put it in the baking pan, set aside for later use. At the same time, preheat the oven and heat up and down at 165 degrees for 10 minutes. 8. Separate the egg whites and egg yolks, and put them into an egg-beating bowl without water and oil. First add sugar, milk tea and corn oil to the egg yolk, and stir evenly with egg yolk until there is no oily emulsification state (milk tea needs

3. Sift in low-gluten flour, gently toss into a delicate egg yolk paste, set aside. 10. Whisk the egg whites again: Add fine sugar in the egg whites in 3 times and beat them to a dry foaming state (lift the mixing head to make a small sharp corner). 11. Mix the cake batter: Add the whipped meringue to the egg yolk batter in 3 times, gently stir from the bottom, and mix well each time before adding the next time. 12. Till it is completely blended into a delicate paste as shown in the figure.

4. Pour the cake batter into the baking pan, smooth the surface and shake it lightly to remove air bubbles. 14. Put it in the middle of the preheated oven, and bake at 165 degrees for about 20 minutes. The specific time and actual temperature should be adjusted according to the actual oven temperature of different ovens. 15. Take the baked cake slices out of the oven, buckle them upside down on another piece of greased paper, and place them on a drying net to let cool. Remove the tarp at the bottom, and the bottom is directly on the towel. 16. Use the box to press the cake slices in the air to buckle out 9 square cake slices.

5. Assemble: Lay a piece on the bottom of the box and compact it. 18. Whip the whipped cream and caster sugar until 6 is distributed. 19. Add the milk tea liquid, continue to send it to the state of seven or eight distribution, and put it into a cut-out piping bag. 20. First brush a little brown sugar liquid on the cake slice at the bottom, then squeeze the milk tea cream into the box in a "back shape" as shown in the figure, and place the brown sugar pearls with a small spoon in the middle. (The brown sugar juice on the pearls does not have to be drained completely)

6. Place a layer of cake slices on the surface and apply a layer of brown sugar liquid, then arrange a circle of brown sugar pearls around, and squeeze milk tea cream in the middle. 22. By analogy, place the third layer of cake slices, spread a little milk tea cream on the surface and smooth it out. Then use a sieve or a grater to scrape out the scraps of the cake when cutting the cake slices, and sprinkle it on top.

Tips:
1. The amount of pearl powder circle can be adjusted according to personal preference, but it is best to eat it right away. If it is put in the refrigerator overnight, the pearl will be dehydrated and the taste will harden.
2. When assembling each layer, brush a layer of brown sugar liquid on the cake slice to make the finished product taste more moisturized.

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