Pearl Milk Tea Lava Cake

Flavor: Milk; Technique: Baking; Time: One hour; Difficulty: Moderate.

Steps to Make Pearl Milk Tea Lava Cake

Soak the tea bags in hot water for about 5 minutes.

Add evaporated milk to the tea and stir well. Strain the mixture for a delicious Hong Kong-style milk tea. You can add condensed milk if you want to drink it directly, but we’re making lava cake, so we won’t add it.

Now let’s make the milk tea lava. Mix egg yolks and powdered sugar with a whisk until the sugar dissolves.

Sift in cornstarch and mix well.

Pour the warm milk tea into the egg yolk mixture and stir well.

Sift the mixture back into the milk tea pot.

Heat the mixture over low heat until it thickens to a flowing consistency.

Add butter while the mixture is still hot and stir until the butter melts. Pour the milk tea lava into a bowl and let it cool.

Seal the cooled milk tea lava with plastic wrap and refrigerate for later use.

Now let’s make the Hokkaido chiffon cake. Mix milk and salad oil with a whisk in a “Z” shape.

Sift in low-gluten flour and mix well.

Add egg yolks and mix until the batter is smooth and fine. Set aside. Preheat the oven to 200°C.

Divide the sugar into three portions and add them to the egg whites. Beat until stiff peaks form.

Add 1/3 of the egg white mixture to the egg yolk mixture and mix well with a rubber spatula.

Pour the mixture back into the egg white mixture and mix until the batter is smooth and fine.

Pour the batter into a pastry bag and pipe it into cupcake liners. Shake the liners slightly.

Bake in a preheated oven at 170°C for 18 minutes. After the cupcakes are baked, shake them lightly to release the heat, then let them cool on a wire rack.

Boil some water in a pot and add store-bought pearls. Cook until the pearls turn transparent.

Put the cooked pearls in cold water to make them more chewy.

Take out the chilled milk tea lava and put it in a pastry bag. Insert the tip into the cupcake and squeeze in some filling. Add some pearls on top and enjoy!