Hi, I’m Marie. Today, I’m gonna show you how to prepare milk tea chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Milk tea chiffon cake Recipe
Milk tea chiffon cake is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Milk tea chiffon cake is something which I have loved my entire life. They’re nice and they look wonderful.
To be with this recipe, we must prepare a few components. You can have 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:
- Get [to make meringue]
- Take 6 egg whites
- Get 45 g sugar
- Take [egg yolk batter]
- Take 6 egg yolks
- Get 60 g sugar
- Take 1.5 tbs tea leave
- Prepare 3 tbs vegetable oil
- Make ready 120 g all purpose flour
- Make ready [tea syrup]
- Take 2 tea bags
- Prepare 50 cc hot water
- Get 50 cc milk
Steps 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’s going to wrap it up for this special dish milk tea chiffon cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
