Popsicle Milk Cake

Name: Popsicle Milk Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 35g Salad oil; 40g Coconut milk; 55g Low powder; 60g Sugar; 100g Light cream; 30g condensed milk; 200g Yogurt; 30g almond slices; 15g Burst beads; 2g Dried strawberries

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The update speed of the Internet celebrity desserts is really fast. The towel rolls on the front feet are not tired, and the milk-covered cake on the back feet pops up again.
I think this milk-covered cake is a change from milk-covered tea. Milk-covered tea is introduced from Taiwan. Regular black tea, green tea, and oolong tea are added with a milk cover, which has become a new variety of tea. Milk caps sold outside are usually made with non-dairy creamer for foaming, and you can use whole milk or light cream to make your own.
Transfer the milk cap change to the top of the cake, squeeze the soft chiffon cake into the sweet and delicious milk cap filling, sprinkle almond slices and pop beads, cut the cake and the filling will flow out slowly, and add the milk cap filling again The matcha powder and yogurt alleviate the sweetness of the whipped cream. This refreshing and sweet and soft taste is really unstoppable.
Do it yourself, put what you want, put what you like, my son gobbles it up, so I don’t have to buy it outside. "

Popsicle Milk Cake

1. Separate egg yolk and egg white, add salad oil to egg yolk and mix well.

2. Add coconut milk and mix well.

3. Sift in low powder, cross and stir evenly.

4. Add lemon juice to the egg white, add sugar in three times, and beat until stiff foaming.

5. Mix the egg white and egg yolk evenly.

6. Pour into a six-inch heightened Chiffon mold and bake at 160 degrees for 40 minutes.

7. After the cake is baked, take it out, put the almond slices directly in the oven, roast at 150 degrees for 15 minutes, until the surface is colored, take it out and let cool.

8. Add condensed milk to the whipped cream.

9. Add matcha powder and beat until it is distributed. Add yogurt and adjust until the milk cover is not thin or thick.

10. Put it in a piping bag.

11. Use a knife to insert from the bottom of the cake and scrape it in a circle, but do not pierce the cake with the knife.

12. Cut the opening of the piping bag, squeeze the milk cover liquid from the inside of the cake first, and fill the top in a circle so that the milk cover liquid naturally slides off the edge.

13. Sprinkle the toasted almond slices on the surface, place the popcorn beads in the middle, and sprinkle the dried strawberries on the top layer.

Tips:
1. Bake almond slices until they are colored, and the finished product will look better.
2. You don't need to add all the yogurt, just adjust the whipped cream to a state that can flow slowly. If the whipped cream is overwhelmed by accident, a lot of yogurt is needed to make it thinner.
3. There should be more milking liquid inside the cake, so that the cut will form a semi-liquid effect.
4. Explosive beads can be bought from the Internet, if not, you can leave them alone.
5. The mold used is a 6-inch heightened chiffon mold in rose gold of Xuechu.