Pearl milk, tea and heart cake
By VicentaLakin
The pearl milk tea seems to be never-ending net red. Every year it appears. The traditional pearl tea is more the practice in Taiwan, where tea is cooked with milk, which is relatively sweet. I'm using port tea, which tastes more smoother. In order to make the classic port tea, except for tea options, the more important instrument is black and white milk. It is much less watered than the usual milk, using light milk imported by the Netherlands, and when combined with red tea, it produces strong milk tastes like silk stockings。
Recipe Recommendations
- black and white light milk 160g
- black tea bag 2 packs
- boiling water 400g
- corn starch 20g
- egg yolk of 2
- powdered sugar 40g
- Hong Kong-style milk tea 300g
- butter 18g
- salad oil 20g
- milk 30g
- low-gluten flour 3g
- protein 125g
- sugar 30g
- Pearl 40g
- milk fragrance
- baking
- an hour
- ordinary
Steps for Pearl milk, tea and heart cake
1
The red tea pack will be bubbled with water for about five minutes。
2
Put in a small bottle of black and white milk。
3
The sifting is smooth and sifting is a really delicious port tea. If you drink it, you can milk it. I'm going to make a heart。
4
Then we'll do the milk-flowing heart, and the yolk will be added to the sugar powder, and it'll melt with an eggbeater。
5
Sift in corn starch, evenly mixed。
6
Put warm port tea into the yolk paste and mix it evenly。
7
...and sift the yolk back into the milk pan。
8
Then the little fire heats up until the milking heart sauce becomes thick, but it moves。
9
Add butter while it's hot to melt it. Then the tea was poured out in a bowl and laid out in cold。
10
A well-made milk-flowed cardiac sauce is sealed with a lasagna cover and placed in a freezer。
11
THEN THERE'S HOKKAIDO'S TWILIGHT CAKE. MILK AND SALAD OIL, EVENLY MIXED BY THE WORD "Z" IN AN EGGBEATER。
12
Sift low-banded flour, just like that。
13
Add egg yolk, mix it in a fine smooth form and put it aside. This is a preheat oven, 200°C。
14
The fine sugar is added to the protein three times, and an eagle hook is present when the egg-beater is lifted。
15
One third of the protein cream is added to the yolk paste, which is evenly mixed with rubber razors。
16
Rewinding back into the protein cream and continuing to modulate until a spot of protein is not seen and the face is thinly smooth。
17
Put the pasta in a bag, squeeze it into a paper cup, and shake it twice。
18
Send it to the pre-heated oven, up and down 170°C, mid-level, 18 minutes. The cake will shake gently when it comes out of the oven, so it will heat up, and then it will cool off on the dryer。
19
A proper amount of water will be added to the milk pot and then added to the market to sell pearls until they become transparent。
20
COOKED PEARLS INTO COLD WATER, SO THAT THEY TASTED BETTER。
21
Take out the cooled milk and tea and put it in the bouquet. Insert the florist into the cake, squeeze out an appropriate amount of internal pap and lift the bouquet, and then put the pearl。