Today is one of my favorite cakes in the recently developed cake, the pearl milk tea avalanche cake! I have incorporated all the elements of pearl milk tea into this cake. There are black tea, pearls and milk caps. After cutting, the milk caps collapse like an avalanche, and the sandwiches slowly flow out. Every mouth is real pearl milk tea. Surprise, not unexpected, take a bite, full of happiness
[Making a black tea cake embryo] The oven is preheated to 160~170 degrees, and the black tea is ground into a powder.
Separate the egg yolk from the egg white, add a small amount of sugar to the egg yolk, and mix well; slowly pour the vegetable oil and milk into the egg yolk, and stir while stirring.
Add vanilla extract to the egg yolk, sift the low-gluten flour and black tea powder into the egg yolk several times, stir evenly into a batter.
Add the remaining sugar to the egg white two or three times and use the egg beater to dry the foam.
Add some egg white to the batter and scrape evenly; then pour the batter into the remaining egg white and mix evenly
Pour the cake paste into the hollow hurricane mold
After the pour is finished, smooth the surface and gently rub the mold a few times.
Put the mold into the preheated oven and bake it at 160~170 degrees for about 40 minutes.
Immediately after the mold is taken out, the hot air is shaken a few times, and the buckle is placed on the cooling rack to cool.
[Making black tea Kasida sauce] Add corn starch and low-gluten flour to the egg yolk, add about 20ml of milk and mix thoroughly.
Pour the remaining milk, black tea, and sugar into the pot. Slowly cook over low heat to make the black tea flavor fully released in the milk.
Pour the boiled milk into the mixture of egg yolks and stir while stirring
The stirred milk paste is sieved and then poured back into the pan. The heat is heated and kept stirring until the milk paste is thick and has bubbles.
Turn off the fire and pour it in the container, put on the plastic wrap, and put it in the refrigerator until it is completely cooled.
Beat the cream, stir in the fully cooled Caska sauce, stir well, spare
When the Cassida sauce is covered with plastic wrap, the cling film should be applied with the sauce, leaving as much space as possible to prevent the surface from becoming hard!
[Making Pearl] The specific production process looks at the recipe of my previous tea shop: https://www.xiachufang.com/recipe/103149291/
Boil a pot of boiling water, add pearls, boil over high heat, turn to medium heat, cook for 10 minutes.
Turn off the fire, 焖 8~10 minutes
Remove the pearls from the ice water until it is completely cooled.
[Making rock salt cheese milk cap] Put the butter and milk into the pot, and let the fire burn until the butter melts.
When the milk is about to boil, leave the fire, add the cream cheese and stir until the cheese melts.
Add sugar and salt to the cream and mix the cooled cheese paste into the cream.
[Assemble the cake] Release the cooled cake embryo, press the cake around the center, the bottom and the bottom, and peel off the mold.
Put the cake embryo on the plate
Put the pearl in the hollow position of the cake
Squeeze into the Caska sauce until the center is completely filled
Pour the milk cap on the cake, spread evenly, and make the edge of the cake drip (the surface can be sprinkled with some Parmesan cheese powder to increase the taste)
1. Dry foaming: When the eggbeater is lifted up, the egg white will have a sharp angle; 2. When the cake paste is poured into the mold, because the cake paste is thicker, it needs to be turned into a circle to ensure uniformity; 3. Hurricane mold Can't pad oil paper! 4. When the Kashida sauce is covered with plastic wrap, the cling film should be applied with the sauce, leaving as much space as possible to prevent the surface from becoming hard! 5. When cooking pearls, you need to pay attention to the time of cooking and cooking; 6. If there is no ice water, you can cool it with cold water, but you can't put it in the refrigerator, otherwise the pearl will harden! 7. Cream cheese is recommended to soften at room temperature; 8. Do not beat the cream too much, it is recommended to use hand to fight; 9. When mixing the cream cheese, if the mixture is grainy, you can continue to stir by heating with water; 10. Hot cheese paste Water and oil separation may occur, and after mixing, mix evenly! 11. When the cake is demoulded, press the hand to help, the hurricane cake has good elasticity, don't worry about the cake collapse; 12. Use the hollow cake mold to finally make the avalanche effect!