Boba Milk Tea Cake
INGREDIENTS
Milk Tea Cake
- 255 g whole milk
- 19.6 g black loose leaf tea or 6 black tea bags
- 300 g cake flour
- 247.5 g granulated sugar
- 16 g baking powder
- 2.46 g fine sea salt
- 227 g unsalted butter
- 3 large eggs
- 1 large egg white
Black Tea Simple Syrup
- 118 g water
- 100 g brown sugar
- 6.53 g loose leaf black tea or 2 black tea bags
- 7.29 g maple syrup
Black Tea Milk Concentrate
- 81.7 g whole milk
- 9.8 g loose tea leaf or 3 black tea bags
Milk Tea Butter Cream
- 75 g egg whites
- 150 g sugar (1)
- 33 g sugar (2)
- 42 g water
- 227 g unsalted butter
- 30 g black tea milk concentrate
Soaking Syrup
- 85 g black tea simple syrup
- 28.6 g black tea milk concentrate
Black Sugar Tapioca Pearls
- 150 g dried black tapioca pearls
- 100 g brown sugar
DIRECTIONS
Milk Tea Cake
In a small pot, bring the milk to a simmer. Steep the tea leaves for about 30 minutes. Strain the tea. Set aside.
Preheat the oven to 177 C. Grease your three 6 inches round cake pan and set aside.
Sift the cake flour. In a stand mixer with paddle adjustment, combine 200g flours and reserve remaining 110 g flour, sugar, baking powder, and salt. Add the butter in two additions. Mix until it is white as possible.
In another bowl, combine the infused milk tea, eggs, egg white. Add half of the liquid into the mixing bowl. Mix on medium speed until incorporated. Once curdled, add reserved 100g flour and mix batter.
Next, distribute batter equally into cake pans. Put the cake into the oven for about 11 minutes. Allow cake to cool for 10-15 minutes once you take it out.
Black Tea Simple Syrup
In a small pot, combine water and sugar and bring to a boil until sugar dissolves. Remove from heat, then add tea and steep for about 20 minutes. Strain out the tea. Cool to room temperature.
Milk Tea Concentrate
Simmer the milk until milk is warm. Remove from heat. Add tea leaves and let steep for 30 minutes. Strain out the tea. Keep chilled and set aside.
Milk Tea Buttercream
Place egg whites in a bowl of a stand mixer fitted with the whisk attachment.
Heat sugar 1 and water in a saucepan until it reaches 120 C. When the syrups is at 100 C, whip egg whites to loose peaks, once foamy, add sugar 2.
Once the syrup is at 120 C, put it into the egg white mixture. Whip until the bowl is at room temperature and the egg whites hold stiff peaks. Add pieces of unsalted butter. If the mixture looks curdled at any point, increase the speed to re-emulsify. Add milk concentrate.
Soaking Syrup
Combine the ingredients together before assembling the cake.
Boba
Fill small pot with 2/3 water and bring to boil. Add boba to the pot. Cook for about 10 minutes. Reduce heat to simmer for another 10 minutes. Add brown sugar and simmer until sugar is dissolved. Keep warm until ready to use and eat.
Assembly
ONLY POUR BOBA OVER THE CAKE WHEN IT IS READY TO SERVE. OTHERWISE, BOBA WILL GET HARD. DO NOT REFRIGERATE – Boba will last a couple of hours after serving.
Place one round cake on a serving plate and brush cake with soaking syrup. Repeat with second and third layer.
Spread buttercream all over cake. Just before slicing, warm up boba to decorate the cake. Serve cake by slices with additional tapioca pearls, if desired.
