載入中...
ID: 8234b2a9...
This stunning Bubble Milk Tea Lava Cake combines a fluffy black tea chiffon cake with a rich, creamy milk tea topping. The final touch is a cascade of sweet, chewy tapioca pearls that creates a spectacular 'lava' effect when the cake collar is removed, making it a perfect dessert for any milk tea lover.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
First, prepare the milk tea by steeping black tea in hot milk, then strain and cool. → Bake a black tea chiffon sponge cake using some of the milk tea and let it cool completely. → Make the milk tea cream by cooking a custard, chilling it, and folding it into whipped cream. → Cook the tapioca pearls, sweeten them with brown sugar, and set aside. → Assemble the cake with a collar, pour the cream, top with pearls, and remove the collar for the lava effect.
First, prepare the milk tea by steeping black tea in hot milk, then strain and cool. → Bake a black tea chiffon sponge cake using some of the milk tea and let it cool completely. → Make the milk tea cream by cooking a custard, chilling it, and folding it into whipped cream. → Cook the tapioca pearls, sweeten them with brown sugar, and set aside. → Assemble the cake with a collar, pour the cream, top with pearls, and remove the collar for the lava effect.
This stunning Bubble Milk Tea Lava Cake combines a fluffy black tea chiffon cake with a rich, creamy milk tea topping. The final touch is a cascade of sweet, chewy tapioca pearls that creates a spectacular 'lava' effect when the cake collar is removed, making it a perfect dessert for any milk tea lover.
First, make the milk tea. Combine 20g of black tea leaves and 250ml of milk in a saucepan. Heat over the stove until it just begins to simmer. Turn off the heat, cover with a lid, and let it steep for 20 minutes to infuse the flavor.
After steeping, strain the milk tea through a fine-mesh sieve into a measuring cup to remove the tea leaves. Set aside.
To make the sponge cake, separate 3 eggs into yolks and whites. In the bowl with the egg yolks, add 50ml of the prepared milk tea and 20g of vegetable oil. Whisk until well combined.
Sift 70g of cake flour and 1/2 tsp of black tea powder into the yolk mixture. Whisk until the batter is smooth and free of lumps.
Prepare the meringue. Add 1/4 tsp of lemon juice to the egg whites. Using an electric mixer, beat on medium speed. Gradually add 65g of sugar in three additions, continuing to beat until you achieve stiff peaks.
This recipe is ASMR-style, with no verbal instructions, so pay close attention to the visual cues and on-screen text.
When making the meringue, ensure your bowl and beaters are completely clean and free of any fat or grease.
The 'lava' effect is the highlight of this cake, so lift the cake collar slowly and steadily for the best result.
The consistency of the final cream is key; it should be thick enough to hold its shape briefly but loose enough to flow down the sides.
Please log in to join the conversation and earn XP!
Loading comments...