How to Make Delicious Milk tea chiffon cake

Milk tea chiffon cake. Sieve the milk and thai tea leaves. I am using the tea leaves which I bought in Thailand and I. The taste was absolutely heavenly with the sweet notes of milk Tea pairing perfectly with the soft spongy texture iconic of chiffon cakes.

Strain out as much as you can and stir in condense milk. Also known as bubble tea, pearl milk tea, or tapioca tea, boba milk tea refers to this Taiwanese beverage consisting of brewed tea, milk or non-dairy creamer, sweetener, and chewy tapioca balls. Any tea can be used to make this drink, and it can be served iced or warm. You can cook Milk tea chiffon cake using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Milk tea chiffon cake

1. Prepare of [to make meringue].
2. It's 6 of egg whites.
3. Prepare 45 g of sugar.
4. You need of [egg yolk batter].
5. You need 6 of egg yolks.
6. Prepare 60 g of sugar.
7. It's 1.5 tbs of tea leave.
8. Prepare 3 tbs of vegetable oil.
9. You need 120 g of all purpose flour.
10. You need of [tea syrup].
11. You need 2 of tea bags.
12. You need 50 cc of hot water.
13. You need 50 cc of milk.

If you love tea and fluffy cakes, this earl grey tea chiffon cake is for you. Even though you don't drink tea, you'd like it after the first bite. This elegant chiffon cake doesn't taste too sweet. The earl grey tea liquid and tea leaves smell so fragrant.

Milk tea chiffon cake instructions

1. [preparation] Separate egg white and yolk and refrigerate egg whites until become a bit frozen. Store egg yolk at room temperature. Preheat your oven at 170 degree..
2. [tea syrup] In a small pot, boil hot water and tea leaves for 2 minutes and add milk. Sieve it so that you can use 1/4 cup of syrup..
3. [egg yolk batter] In a bowl, beat the egg yolk, sugar and tea leaves together with hand whisk until you don't feel sugar. After that, mix in the vegetable oil..
4. Add 1/4 cup of tea syrup and mix well..
5. Add the flour while sieving and mix well with hand whisk..
6. [meringue] Prepare a big bowl and make sure that the bowl is very clean without any water drop..
7. Take out your white eggs from the fridge and start to beat them with electric mixer at high speed. When it starts to become hard, add the sugar. When it forms peak, it is done..
8. Mix one scoop of meringue to egg yolk batter (step 5) well..
9. Add the the rest of meringue and gently fold in the mixture with spatula..
10. Pour to cake pan. Run a spatula or chopstick through the batter gently to remove bubbles. Bake in a preheated oven at 170°C for about 25 minutes..
11. When it baked, turn your pan upside down to let it cool..
12. When the pan becomes cool enough to touch, carefully run a knife around the perimeter and turn the cake onto a plate..

That's why this cake is well liked by my family. The traditional ingredients for 'chai' tea is a mixture of black tea with spices and cinnamon, cardamon, cloves, ginger and black peppercorns. Unlike other teas which are brewed with water, 'chai' tea is brewed with milk, and sweetened with sugar or honey. Super Easy Hong Kong Egg Tart (Butter Crust). milk tea Chiffon cake. Autoplay When autoplay is enabled, a suggested video will automatically play next.