Hi, I’m Laura. Today, we’re going to make milk tea chiffon roll cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Milk Tea Chiffon Roll Cake Recipe
Milk Tea Chiffon Roll Cake is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Milk Tea Chiffon Roll Cake is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have milk tea chiffon roll cake using 10 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Milk Tea Chiffon Roll Cake:
- Take 3 Eggs
- Make ready 1 pinch Salt
- Take 45 grams Sugar
- Prepare 30 grams ♥Cake flour
- Make ready 30 grams ♥Mochiko (or rice flour)
- Make ready 90 ml ♡Milk
- Make ready 30 grams ♡Tea leaves (Earl Grey is best)
- Prepare 2 tbsp Olive oil
- Get 50 ml Heavy cream (filling)
- Get 1 1/2~ teaspoons Sugar for the heavy cream
Steps to make Milk Tea Chiffon Roll Cake:
- Preparation - Steps 1 and 2: Separate the egg yolks and whites Place the yolks into a large bowl and the whites into a small bowl.
- Heat up the milk and tea leaves in the microwave, and steep to make a rich milk tea. Strain and measure out 50 g of the brewed tea. Combine the ♥ ingredients and sift together.
- Put the salt in the egg whites. Beat the whites while adding 1/2 of the sugar in 2 batches, until the meringue is shiny ans forms firm peaks.
- Add the remaining sugar to the egg yolks, add the vanilla extract, and beat until it turns white and thick. Keep beating it until the mixer leaves marks in the batter as shown in the phot.
- Drizzle in the olive oil a bit at a time, beating well between each addition. Add the milk tea liquid a bit a time as well, and beat well.
- Add in 1/3 of the ♥ dry ingredients that you sifted in Step 2 and mix until they are blended in. Add the remaining amount, and fold and cut it in by scooping the batter up from the sides.
- Use the whisk you used in Step 6 to mix the egg whites from Step 3 and even out the consistency. Put 1/3 of the egg whites to the batter and mix until it blends in. Fold the rest in using a spatula.
- Pour the batter into a lined cake pan, and bake in an oven preheated to 180°C for 15 minutes.
- Remove the cake from the pan and let cool on a baking rack with the parchment paper intact.
- When the cake has cooled down a bit, cover the top with another piece of parchment paper and leave to cool completely.
- After it has completely cooled, carefully peel the parchment paper off of the cake, and flip it over so that it’s resting on the paper.
- Spread the cake with the filling of your choice. Carefully roll it up from the the side of the photo (the short side).
- Wrap the cake in plastic wrap when it is rolledup. Refrigerate until the cream has settled It should take anywhere from 2 hours (if you are in a hurry) to 5 hours.
- Decorate it as you like, and it is done.
- I made these as presents.
So that is going to wrap this up for this distinctive dish milk tea chiffon roll cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
