Generally, the pearl made of cassava powder is put on the milk tea sauce. It will inevitably be a little greasy to eat more, so I changed the pearl into a wave of tea. The wave of tea made with cold weather powder is crystal clear and translucent. It is another kind of Q bomb that is different from pearl. It is not only refreshing, but also has a clear tea fragrance. The value, taste and taste are taken care of, and you will be pleasantly surprised. After several rounds of testing, we finally decided that this cake will be made with Earl Grey tea. The bergamot aroma makes the whole cake taste more temperament~ Of course, if everyone is more Like black tea or other teas, you can also change them yourself to make cakes with different milk tea flavors. I have made an article on the taste and taste. We have not forgotten to keep everyone's favorite mudslide (explosion) effect, let the cake body More moist milk tea sauce, but also meet the locusts of Bobo fans. After all, such a delicious wave, only how good is the surface? ! Of course, the cake is also full of Bobo~Remarks: 1. The formula is suitable for a 6-inch hollow or ordinary round bottom cake mold with an inner diameter of 15 cm. 2. The light cream weight for adjusting the milk in Caska sauce. In 25-100 grams are all 3, brand: cold days powder - exhibition art, Earl Grey tea bags - TWININGS Chuan Ning
If you have any questions in the production, you can add my WeChat public number: Tinrry+, leave a message under the corresponding video, we will reply you as soon as possible.
The tea in pure milk and tea bags is put into the milk pot, boiled on low heat until the heat is taken off, and the lid is covered for a while, and it is allowed to cool for use;
The oven is warmed up and down 160 degrees;
Separate the egg yolk and egg white, put the egg white in a clean, oil-free bowl, pour the corn oil into the egg yolk, and gently shake the oil to wrap the egg yolk to prevent skinning;
Use an electric egg beater to beat the egg whites and add the fine sugar three times (detailed method of sending the video, or Tinrry+ previously released Hurricane Cake video tutorial);
The meringue is hard foamed, and the small pointed hook is lifted up;
Add the milk tea to the egg yolk and mix the egg yolk, corn oil and milk tea at a low speed with an electric egg beater;
Add low-gluten flour through sieving, mix with low speed at the electric egg beater until there is no dry powder;
Use a manual egg beater to check if the protein cream is stable and break up the agglomeration of the protein cream;
Take a small portion of the protein cream and add it to the egg yolk paste, and mix it quickly with a spatula;
Check the protein cream again, pour the egg yolk paste back into the protein cream and mix well;
The cake paste is poured into the silk flower bag and squeezed into the hollow mold; Tips: can also be directly poured into the hollow mold, and choose according to personal habits.
Press the chimney of the hollow mold, gently shake the plane paste, send it into the oven, fire up and down 160 degrees, the middle layer, bake for 35-40 minutes, the cake expands to a little bit to fall back, indicating that it can be cooked;
Immediately after the cake is baked, it will be lightly dropped, inverted, and allowed to cool for at least two hours until it is completely cooled before it can be demolded.
Put the tea bag and edible water into the milk pot, cover the lid, and heat it to boiling to minimize the fire;
After about 5 minutes of tea simmering, take out the tea bag and set aside;
Mix the fine sugar and the cold day powder evenly and pour them into the tea at one time;
Heat with a small heat, while stirring with a spatula until the fine sugar and cold day powder dissolve, the liquid in the pot boils;
Immediately pour the tea frozen liquid into the wave mold, and quickly fill the mold with the scraper auxiliary liquid;
The liquid that has not been poured can be placed on the furnace for minimum heat preservation, and the remaining semi-solidified liquid around the mold can also be poured back into the pot to avoid solidification;
Put the tea in the refrigerator for at least half an hour, so that it is completely solidified and used.
Put the tea bag and pure milk into the milk pot, cook it in a medium or small heat until it is slightly boiled, then turn off the heat and cover the lid for a while;
After mixing the egg yolk and fine granulated sugar, add corn starch and mix for use;
Take out the tea bag, heat the milk tea to the hot air again, pour the milk tea into the egg yolk paste twice and mix;
Mix the liquid and sift it back into the milk pot. While heating it on a small fire, stir it with a manual egg beater. The Kasida sauce will appear to leave the fire immediately.
Continue to stir quickly after leaving the fire to prevent caesar sauce from agglomerating;
Transfer the Caska sauce to the bowl, spread it out, and cover it with a plastic wrap to prevent the crust of the Caska sauce.
Release the completely cooled hurricane cake and pour it on the cake plate; Tips: If you feel the bottom of the cake is not flat, you can cut it off.
Freeze the wave of tea;
Add the granulated sugar to the whipped cream and beat it until it is slightly thickened. The egg beater will pass through the state where the texture disappears immediately.
Use a high-speed electric eggbeater to smear the cooled Caska sauce at a high speed, add the whipped cream, and mix it with the eggbeater at medium speed;
Add unscented whipped cream to adjust the consistency of the Caska sauce, and mix it with a spatula to the state of mobility; Tips: The amount of whipped cream can be adjusted according to the actual situation, and the weight is in the range of 25-100 grams. is allowed.
Put the milk tea Caesar sauce into the squid bag, squeeze some into the middle of the cake, add a layer of Bobo tea, and then squeeze into a layer of Caska sauce until the hollow is filled;
Squeeze the remaining milk tea Caesar sauce on the surface of the cake, the effect of flowing dripping on the edge, and smooth the surface with a spatula;
Spread the remaining wave of tea on the surface of the cake.
# Save the finished cake to be refrigerated and eaten within 24 hours. Stored in cold storage for too long, the surface of the milk tea Caska sauce will crust, affecting the taste. Bobo tea can be stored for 3 days in cold storage, but it will have some water.