Delicious milk tea chiffon cake topped with fluffy milk tea cream and fresh brown sugar tapioca pearls.
美味的奶茶戚風蛋糕，配以新鮮的奶茶奶油和紅糖珍珠。
Ingredients
Milk Tea
- 16g black tea (or 8 tea bags)
- 250ml milk (1 cup)
Milk Tea Cake
- 3 eggs
- 50ml milk tea (¼ cup)
- 20g vegetable oil (1.5 tbsp)
- 70g cake flour (⅔ cup)
- ¼ tsp cream of tartar
- 60g sugar (⅓ cup)
Milk Tea Cream
- 1 egg yolk
- 35g brown sugar (3 tbsp)
- 125ml milk tea (½ cup)
- 5g corn starch (2 tsp)
- 120g whipping cream (½ cup)
Tapioca Pearls
- 50g tapioca pearls (⅓ cup)
- 20g brown sugar (2 tbsp)
配料
奶茶
- 16克紅茶（或8茶袋）
- 250毫升牛奶（1杯）
奶茶蛋糕
- 3個雞蛋
- 50毫升奶茶（¼杯）
- 20克植物油（1.5湯匙）
- 70克低筋粉（⅔杯）
- 1/4茶匙塔塔粉
- 60克糖（⅓杯）
* 6寸模具
奶茶奶油
- 1蛋黃
- 35克紅糖（3湯匙）
- 125毫升奶茶（1/2杯）
- 5克玉米粉（2茶匙）
- 120克鮮奶油（1/2杯）
木薯珍珠
- 50克珍珠（⅓杯）
- 20克紅糖（2湯匙）
Steps
This video will guide you through the process.
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