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    I’ve been dreaming about this boba milk tea cake for quite some time. It’s been a long time coming but I’ve finally perfected the recipe. It's like eating the bubble tea instead of drinking it, very yummy, strongly recommend.  

    Ingredients:

    Loose Yunnan Black Tea: 0.2oz

    Sugar: 2.5oz

    Heavy Whipped Cream 5.3oz

    Eggs: 4

    hot water: 2oz

    Corn oil: 2oz

    Cake Flour: 2.4oz

    Grounded Yunnan black tea: 0.2oz

    Tapioca Pearls

     

    Preparation:

    1. Mix 5.3oz cream with 6g black tea
    2. Seal them in the cup then put into the fridge for 24 hours.
    3. Brew the black tea with hot water then cool them down.
    4. Boil the Tapioca pearls in the hot water, then cool them down and put away after soft.
    5. Measure the weight of all the ingredients then put them away.

     

    Process:

    1. Separate the egg white and white yolk. Put them separately in two clean pots.
    2. Put the baking sheet on top of an 8-inch square bake pan then pre-heat the oven to 330 degree
    3. Mix the corn oil evenly with the egg yolk.
    4. Add pre-brewed black tea and blend evenly
    5. Add grounded black tea and blend evenly.
    6. Add cake flour and blend evenly.
    7. Put the mixed flour away.
    8. Add the sugar to the egg whites gradually for three times then whisk it until they form soft peaks.
    9. Blend 1/3 of whipped egg white with the egg yolk paste evenly then add extra 2/3 of whipped egg white then mix.
    10. Put them into the baking pan and whip flat, bake for 18-20 minutes.
    11. Take the cake out the oven then cool it down.
    12. Filter the cold brewed milk tea then add 15g sugar.
    13. Whip the cream until they form the soft peak.
    14. Whip the cream on the cake.
    15. Add the pre-made tapioca pearls.
    16. Roll the cake up.
    17. Put it into the fridge for 30 minutes then enjoy.