Milk Tea Melaleuca Cake

The silky milk tea, the taste of ice cream, and the soft, waxy and chewy hand-made pearls are simply the best cp~

This milk tea mille cake, once it appears, people can’t look away~

The egg crust full of the fragrance of Earl Grey tea, the creamy taste of ice cream, and the soft and delicious bursting pearls, sweet and not greasy, this taste is simply amazing.

So today, let’s share with you the practice of this milk tea thousand layer cake~

Milk Tea Melaleuca Cake/Recipe

Melaleuca
Eggs: 4
Sugar: 50g
A pinch of salt
Low flour: 210g
Hot milk tea: 500ml
Earl Grey tea powder: 5g
Butter: 70g

Milk tea with cream filling
Hot milk tea: 400ml
Earl Grey tea powder: 3g
Egg yolk: 4
Sugar: 30g
Corn starch: 30g
Cream: 300g
Sugar: 30g
Tapioca Pearl

Mold size: 6 inches 5.3cm

Production Process

Milk tea custard stuffing

1. Heat the milk tea, add Earl Grey tea powder and soak for later use;
2. Beat the eggs and sugar into the mixing bowl, stir until the sugar melts; then add cornstarch and stir until smooth and no particles;
3. Take out the tea powder put in in the first step, pour the milk tea into the egg liquid and mix evenly while stirring.
4. Turn on a small fire and keep stirring, don’t stop for a moment.
5. Turn off the heat when it is sticky;
6. Then pour the cooked custard sauce into a container to cool to room temperature, paste a piece of plastic wrap and refrigerate;
7. Distribute the cream until it reaches 6. The chilled custard sauce is sifted and put into the cream (this step is sifted to make the taste more delicate, but you can choose),
8. Stir thoroughly;
9. Put the stirred milk tea custard sauce into the piping bag;

Making a pie crust

1. Beat the eggs, sugar, and salt in a bowl and mix well;
2. Sift low-gluten flour;
3. Add 100ml milk tea and stir until it becomes a paste;
4. Pour the remaining 400ml milk tea and stir well;
5. Add the unsalted butter melted in advance and stir well;
6. After mixing well, sieve and refrigerate for 30 minutes;

Fried Melaleuca

1. Turn the pan on a low heat, pour in the cooking oil, and spread it around;
2. Scoop a spoonful of batter into the pot, shake it gently, so that the batter covers the entire surface of the pot;
3. Turn over after blowing bubbles and continue frying for a while;
4. Put the fried melaleuca aside to cool;
5. One piece of skin can be fried in a few tens of seconds, and two or three pieces will be ready to cook;
6. After cooling, we use a mold (15cm) to cut the size,
7. Because the sandwich is to be placed in the middle later, it is necessary to hollow out a part of the melaleuca.

Assemble a layer cake

1. Put a piece of oil paper on the inside of the mold;
2. Put a layer of pie crust in the mold, squeeze in a layer of cream and smooth it with a spatula;
3. Then put a piece of mullet leather and spread it out, and squeeze a layer of cream with a piping bag. By analogy, stack up to seven or eight floors;
4. When stacking to seven or eight layers, squeeze a layer of cream, spread a layer of pie crust hollowed out in the middle, and spread a layer of cream;
5. Finally, cover a pie crust on top;
6. Stir the cream custard sauce and pearls and put them into the hollow part of the cake;
7. Spread a layer of creamy custard sauce on the surface of the cake, then put it in the refrigerator for 2 hours;
8. After refrigerating, demould and tear off the grease paper;
9. Spread cream and use a spatula to smooth the surface of the cake;
10. Smear the texture on the side, decorate the surface with a decorative pattern, then decorate the pearls, sprinkle with powdered sugar~ OK~ You’re done.

The style of this cake is relatively simple, not as bright as a fruit cream cake, nor as heavy as a cheesecake. The texture on the shape makes it more layered, and pearls as a decoration also play a finishing touch.

After cutting. Seeing the pearls staying slowly is really moving.

Take a sip, the tea, milk, and the strength of pearls in your mouth~the taste of ice cream after ice~the cheeks are fragrant, ah, ah, it is not too beautiful~

You can also eat it rolled up~

I satisfied the pig girls who want to drink bubble tea, desserts and ice cream~

Tips
It is recommended to use UFM1000P, a high-volume ultrasonic machine capable of cutting cheesecake round products. The machine has dual product holders and fully automatic product positioning, indexing and roll feed separator blades. The device also has a light curtain safety sensor, eliminating the need to open and close the door, thereby reducing cycle time. This machine is most suitable for manufacturers who produce 300 or more products per hour.