Posts Tagged Thai Milk Tea

Thai Milk Tea Swiss Rolls

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Thai Milk Tea Swiss Rolls

4 Egg yolks (I used 65g eggs)
35g corn oil
40g  Thai Milk Tea
70g Cake Flour + 1 teabag milktea (2.5g)

4 Egg Whites
70g Castor Sugar

Thai Milk Tea preparation ~ you only need 40g:-
50ml hot water
2 Thai Tea Bags
2 tsp condensed milk

Whipped non dairy cream for filling

Method:

Steep the teabags in hot water for a few minutes. Remove the bags and add the condensed milk and stir. Cool before use. Measure out 40g for the recipe.

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Preheat oven 160C. (Smeg oven, middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil and milk tea. Sift in flour and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold in 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion until complete.
4. Pour the batter onto a lined and lightly greased baking tray (28cm square). Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

 

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Thai Milk Tea Chiffon

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Thai Milk Tea Chiffon

Ingredients:
80g cake flour
1/4tsp baking powder
1 tsp Thai tea leaves
4 egg yolks
20g caster sugar
50g corn oil
80g Thai Milk Tea
pinch of salt

5 egg whites
50g caster sugar
1/4 tsp cream of tartar

Thai Milk Tea preparation ~ you only need 80g:-
200ml hot water
4 Thai Tea Bags
2 tbsp condensed milk

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Method:

Steep the teabags in hot water for a few minutes. Remove the bags and add the condensed milk.  Cool before use. Measure out 80g for the recipe and enjoy the balance.

Preheat oven to 160C.

1. Sift flour, baking powder and salt together.  Add the tea leaves too. Set aside.
2. Mix egg yolks together with oil, cooled tea and 20g sugar and stir until well blended. Add in flour mixture and mix until combined.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in the 50g sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Gently pour the batter in a circular motion into an 8″ tube pan until complete.
6. Bang the cake pan on the kitchen bench to remove large air bubbles.
Steam bake the cake at 160C for 70-80 minutes or until cake is done. After removing cake from the oven, immediately invert to cool complete before unmoulding.

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