Hello, I’m Jane. Today, we’re going to make milk tea chiffon cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Milk tea chiffon cake Recipe
Milk tea chiffon cake is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Milk tea chiffon cake is something that I’ve loved my entire life. They’re nice and they look fantastic.
To be with this particular recipe, we have to first prepare a few components. You can cook milk tea chiffon cake using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Milk tea chiffon cake:
- Prepare [to make meringue]
- Take 6 egg whites
- Make ready 45 g sugar
- Prepare [egg yolk batter]
- Take 6 egg yolks
- Make ready 60 g sugar
- Get 1.5 tbs tea leave
- Prepare 3 tbs vegetable oil
- Take 120 g all purpose flour
- Take [tea syrup]
- Take 2 tea bags
- Get 50 cc hot water
- Make ready 50 cc milk
Instructions to make Milk tea chiffon cake:
- [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.
- [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.
- [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.
- Add 1/4 cup of tea syrup and mix well.
- Add the flour while sieving and mix well with hand whisk.
- [meringue] Prepare a big bowl and make sure that the bowl is very clean without any water drop.
- 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.
- Mix one scoop of meringue to egg yolk batter (step 5) well.
- Add the the rest of meringue and gently fold in the mixture with spatula.
- 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.
- When it baked, turn your pan upside down to let it cool.
- When the pan becomes cool enough to touch, carefully run a knife around the perimeter and turn the cake onto a plate.
So that is going to wrap this up for this exceptional dish milk tea chiffon cake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
