Pearl Milk Tea Flow Heart Cake
1.
Soak the black tea bag in boiling water and let it stand for about 5 minutes.
2.
Pour in small bottles of black and white evaporated milk.
3.
Stir it evenly and sift it. It is a super delicious Hong Kong-style milk tea. If you drink it directly, you can add some condensed milk. I plan to make it liquid, so it's useless.
4.
Next, let's make the milk tea flow part, add the powdered sugar to the egg yolk, and use a whisk until the powdered sugar is melted.
5.
Sift in cornstarch and mix well.
6.
Pour the warm Hong Kong-style milk tea into the egg yolk paste and stir well.
7.
. Sift the egg yolk paste back into the milk pan.
8.
Then heat it on a small fire until the milk tea Liuxin sauce becomes thick, but it will still flow.
9.
Add the butter while it is hot and stir until the butter is melted. Then pour the milk tea Liuxin sauce into a bowl, spread it out and let cool.
10.
The prepared milk tea Liuxin sauce is sealed with plastic wrap and put in the refrigerator for later use.
11.
Next is the recipe of Hokkaido Chiffon Cake. Milk and salad oil, use a whisk "Z" to stir evenly.
12.
Sift in low-gluten flour and mix well.
13.
Add the egg yolk, stir until it becomes smooth and smooth, and set aside for later use. At this time, the oven can be preheated to 200°C.
14.
Add the confectioner's sugar to the egg whites in 3 times, and pass until the beak appears when you lift the whisk.
15.
Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly with a rubber spatula.
16.
Pour it back into the meringue and continue to mix well until no trace of egg white is visible and the batter is smooth and smooth.
17.
Put the batter into the piping bag, squeeze it into the paper cup, and shake it twice.
18.
Put it into the preheated oven, heat up and down at 170℃, middle level, and bake for 18 minutes. After the cake is out of the oven, shake it lightly to release the heat, and then put it on the drying net to cool.
19.
Add appropriate amount of water to the milk pan, boil, add commercially available pearls, and cook until the pearls become transparent.
20.
Put the boiled pearls in cold water to make the taste more elastic.
21.
Take out the refrigerated milk tea Liuxin sauce and put it into a piping bag. Insert the flower mouth into the cake, squeeze out the right amount of filling, lift the flower mouth, and then put the pearls.
