Milk tea chiffon cake

Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, Milk tea chiffon cake. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Milk tea chiffon cake is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It's easy, it's fast, it tastes delicious. Milk tea chiffon cake is something that I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Milk tea chiffon cake, 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 chiffon cake 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 chiffon cake is 22cm cake pan. 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 chiffon cake estimated approx 50 mins.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Milk tea chiffon cake using 13 ingredients and 12 steps. Here is how you can achieve it.

Very light and spongy cake. Keep practicing!

Ingredients and spices that need to be Get to make Milk tea chiffon cake:

1. [to make meringue]
2. 6 egg whites
3. 45 g sugar
4. [egg yolk batter]
5. 6 egg yolks
6. 60 g sugar
7. 1.5 tbs tea leave
8. 3 tbs vegetable oil
9. 120 g all purpose flour
10. [tea syrup]
11. 2 tea bags
12. 50 cc hot water
13. 50 cc milk

Instructions to make to make Milk tea chiffon cake

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 don't 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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So that's going to wrap it up with this special food Step-by-Step Guide to Prepare Quick Milk tea chiffon cake. Thanks so much for reading. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!