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In this video, I will show you how to make a delicious Dark Brown Sugar Pearls Milk Tea Cake. It has a spongy milk tea chiffon cake, a milk tea frosting and dark brown sugar pearls. I'll also share how to bake using an air fryer for those who don't have an oven. The result will still be the same, let's try it together.
In the video, I use an air fryer, but you can bake in an oven at 150°C. Details about making a Hong Kong sponge cake and mistakes in making basic sponge cake are all here: • Bánh Gato Hồng Kông ...
Air fryer will heat up pretty quick (mine is 5.2l 1800W, it takes about 2 - 3mins) so I've tried both ways: preheat and non-preheat, the result is not so different. Preheating an air fryer will really help if you want it to be crispy on the outside, so I think it's not so important for the sponge cake. I hope with my experiences I've shared, you will succeed with this cake.
INGREDIENTS:
Milk tea:
200ml whole milk
6g black tea or earl grey tea, I use 3 tea bags
Milk tea chiffon cake
for a 16cm round mold
2 large eggs
40g cake flour
36g milk tea
14g vegetable oil
40g caster sugar
1/2 tsp vanilla extract
1/4 tsp cream of tartar
A pinch of salt
Milk tea cream
For about 1 - 2 cakes:
1 egg yolk
20g dark brown sugar
10g cornstarch
150ml milk tea
100ml whipping cream
Brown sugar tapioca pearls
For about 1 - 2 cakes:
100g dried tapioca pearls
40g dark brown sugar
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