Sencha yam and longan cake
| Milk tea cake ingredients: Appropriate amount | Eggs 3 |
| Milk 50 grams | Black tea 4 grams |
| Corn oil 30g | Cake flour 50 grams |
| Fine sugar 40g | Lemon juice A little |
| Cold Brew White Grape Citrus Sencha Cream Ingredients: | Light cream 350g |
| White Grape Citrus Tea 14 grams | Fine sugar 21 grams |
| Ingredients for milky yam puree: | Yam puree 110 grams |
| Light cream10 grams | Fine sugar 21 grams |
| Fresh longan meat Appropriate amount | Almond Jam Appropriate amount |
| Glutinous rice balls Appropriate amount | decorative leaves Appropriate amount |
Step 1
Make the milk tea cake embryo: Put the milk and crushed black tea into a small pot, heat over low heat until it boils around the edges, then turn off the heat and simmer for 5 minutes;
Step 2
Pour out the milk tea and filter out the tea leaves, add corn oil and mix well. After fully emulsified, add low-gluten flour and egg yolk and mix well. Note that the egg yolk liquid can dissolve quickly after dripping. If it is too dry, add a small amount of milk to dilute it;
Step 3
Take out the egg whites that have been frozen for 10 minutes, drop in a little lemon juice, add fine sugar and beat until nine minutes, then mix the egg yolk paste evenly, pour into the mold and preheat at 140 degrees, bake at 130 degrees for about 45 minutes, cool and divide into three floors;
Step 4
Make cold-extracted white grape citrus sencha cream: Pour tea leaves into the light cream, mix well, seal and refrigerate for 8 hours, filter out the tea leaves the next day, add fine sugar and beat until desired state; note that the light cream will have some residue after soaking with tea leaves If the amount of cream is insufficient, you can add it directly;
Step 5
Make milky yam puree: wash the yam, peel it, and steam it in a steamer over high heat for about 25 minutes; take out the yam and press it into a puree, add light cream and fine sugar, mix thoroughly, put it into a silicone mold for mosquito repellent incense tray and freeze it Leave it overnight; then boil the glutinous rice balls and put them in cold water. Prepare the longan meat and almond jam;
Step 6
Add almond jam and glutinous rice balls to the first layer of the cake; add fresh longan meat to the second layer;
Step 7
After smoothing the cream, add milky yam puree to the top layer;
Step 8
Finally, add longan meat, garnish with some almond jam, and decorate the cake with small leaves. A cake with fruity, tea, and milk aroma is ready!
Step 9
The taste is very rich! Cooking Tips for Sencha Yam and Longan Cake1. Note that the egg yolk liquid will dissolve quickly after being stirred evenly. If it is too dry, you can add a small amount of milk to dilute it;
2. After pouring the egg batter into the mold, you can use a toothpick to insert deeply into the bottom and move it quickly in a circle to break the bubbles, and gently shake the mold 1-2 times. After the cake is baked, be sure to shake it twice immediately before inverting it. Let the mold cool or your cake will shrink;
3. Note that the light cream will be lost after soaking in tea. If the amount of cream is insufficient, you can add it directly;
4. After putting the yam mud into the silicone mold of the mosquito coil tray, it needs to be frozen and molded before it can be taken out to decorate the surface.
