Simple Way to Make Favorite Milk tea layer Cake korean

Hello everybody, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Speedy Milk tea layer Cake korean. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Milk tea layer Cake korean, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Milk tea layer Cake korean delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Milk tea layer Cake korean is 8 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Milk tea layer Cake korean estimated approx 5 hours.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Milk tea layer Cake korean using 13 ingredients and 7 steps. Here is how you cook it.

Baking pan 15cm using exactly
18cm x 1.5 ingredients
21cm x 2 ingredients
Matcha, Stawberry Flavor using milk instead +5g (matcha/stawberry) powder

Ingredients and spices that need to be Take to make Milk tea layer Cake korean:

1. 80 g boiled milk + 6g Earl Grey tea leaf (will Use the only 30g of milk tea)
2. 30 g milk tea
3. 23 g veggie oil
4. 90 g egg white
5. 90 g Sugar
6. 50-55 g egg yolk
7. 85 g cake flour
8. 5 g Earl Grey powder(grounded leaf into powder)
9. 3 g lemon zest
10. 500g Heavy cream
11. Earl Grey tea bag (2g each) 4 to 5 (as you want)
12. 3 g lemon zest
13. 40 g sugar

Instructions to make Milk tea layer Cake korean

1. Brew hot milk and tea at least 30 minutes over night even better. Sift cake flour and tea powder twice for mixing well. Using exactly 90g egg white, whip the whites at medium-high speed. About 1 minute, the meringue will rise like a beer bubble.At this time, add 1/3 of sugar and keep whipping in 2circles per sec. After about 40 seconds, add another 1/3 of the sugar. Put in the rest of the sugar after about 40 seconds and continuing whip 1-2 minutes more
2. The meringue becomes tighter and more glossy. Whip for 1 minute at low speed to get the stable texture. Important !! It is a soft and dense texture, not stiff. If the meringue is too stiff, it does not mix well with other ingredients. Add 3 egg yolks and mix it very carefully with a hand whisk.
3. As soon as the yolk is just combined, stop and sifting 1/2 total the powder into mixture. Mix not to perfectly, When the flour is still visible, put all of the flour. As soon the powder is mixed, put a warm milk tea and oil in mixture, scrape the bottom of the bowl and gently mix it. Make sure to mix the oil evenly to avoid uneven texture after baking. Add lemon zest and mix lightly a few more times.
4. Pour the batter into a pan from a 15cm height. Stir by skewer a few times to remove any large bubbles. Bake for 40 minutes in an oven that has been preheated for over 20 minutes at 302F. Let it cool and cut into 5 sheets
5. In saucepan turn on low heat pour heavy cream on until getting boiling then put tea bags and turn heat off, brew for 1hour. After straining tea bags out of cream and add lemon zest. Let's it cool in fridge 3 hours
6. After that adding sugar and mix it on medium speed until liquid peek(60%) put in fridge 30 minute. Continuing ussing a hand whisk whisking until soft peek(80%)
7. Placed sheet of cake on, brush some sugar syrup and put cream on top and continue until complete.

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So that's going to wrap it up for this exceptional food Recipe of Award-winning Milk tea layer Cake korean. Thanks so much for your time. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!