Recipe: Appetizing Milk tea chiffon cake

Recipe: Appetizing Milk tea chiffon cake Delicious, fresh and tasty.

Milk tea chiffon cake. In this video, I'll show you how to make milk tea/ red tea chiffon cake! The next post in my draft is actually my Thai Milk Tea Ogura Cake but I'm going to skip this and will post the recipe for the chiffon cake first, as a dear friend was asking me for the recipe. I baked this cake late last year and have almost forgotten that I have baked it before!

Delicate green tea chiffon cake recipe.

This is a delicious treat for anyone who enjoys matcha flavored desserts.

If you are new to chiffon cake, it is a very light sponge cake made with vegetable oil, eggs, sugar, flour, and whatever the flavor you want to add.

You can cook Milk tea chiffon cake using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Milk tea chiffon cake

1. Prepare of [to make meringue].

2. You need 6 of egg whites.

3. Prepare 45 g of sugar.

4. Prepare of [egg yolk batter].

5. It’s 6 of egg yolks.

6. It’s 60 g of sugar.

7. You need 1.5 tbs of tea leave.

8. Prepare 3 tbs of vegetable oil.

9. It’s 120 g of all purpose flour.

10. Prepare of [tea syrup].

11. You need 2 of tea bags.

12. You need 50 cc of hot water.

13. It’s 50 cc of milk.

You beat the egg whites and fold them into the.

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Milk tea chiffon cake step by step

1. [preparation] Separate egg white and yolk and refrigerate egg whites until become a bit frozen. Store egg yolk at room temperature. Preheat your oven at 170 degree..

2. [tea syrup] In a small pot, boil hot water and tea leaves for 2 minutes and add milk. Sieve it so that you can use 1/4 cup of syrup..

3. [egg yolk batter] In a bowl, beat the egg yolk, sugar and tea leaves together with hand whisk until you dont feel sugar. After that, mix in the vegetable oil..

4. Add 1/4 cup of tea syrup and mix well..

5. Add the flour while sieving and mix well with hand whisk..

6. [meringue] Prepare a big bowl and make sure that the bowl is very clean without any water drop..

7. Take out your white eggs from the fridge and start to beat them with electric mixer at high speed. When it starts to become hard, add the sugar. When it forms peak, it is done..

8. Mix one scoop of meringue to egg yolk batter (step 5) well..

9. Add the the rest of meringue and gently fold in the mixture with spatula..

10. Pour to cake pan. Run a spatula or chopstick through the batter gently to remove bubbles. Bake in a preheated oven at 170°C for about 25 minutes..

11. When it baked, turn your pan upside down to let it cool..

12. When the pan becomes cool enough to touch, carefully run a knife around the perimeter and turn the cake onto a plate..

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After deriving these ultra soft chiffon cakes at here (banana chiffon cake), here (honey chiffon cake), here (cranberry yogurt chiffon cake) and here (cocoa chocolate chiffon cake), I have been going through a tough journey just to bake a basic milk chiffon cake that is ultra soft enough Ahem to.

Chiffon cake is my favorite cake of all time.

It is incredibly light and tender while still being moist.