food

Cake material: 3 eggs | 55g| low-gluten flour | 35g sugar.

50g | milk tea | 25g corn oil

Milk cover material: brown sugar pearl 60g ||| milk tea 75g ||| yolk 1.

Sugar 15g| corn starch 3g | whipped cream 150g

working methods

1, corn oil+Fengweipai milk tea, stir well, sift in low flour and stir well, add egg yolk and stir well.

2. Add sugar to the egg white three times and stir until it becomes hard and frothy. Add the egg white cream into the egg yolk paste twice and stir well.

3. Pour the cake paste into a 6-inch mold, put it in a preheated oven, bake at 160 degrees for 50 minutes, then take it out and cool it upside down.

4. Boil the pearls in water for 20 minutes, turn off the fire for 20 minutes, remove the cold water, add appropriate amount of black syrup and mix well for later use.

5. Pour egg yolk+sugar+milk tea+corn starch into the pot, heat and stir until it becomes thick, and then cool and refrigerate for later use.

6. Beat the whipped cream to 5 and distribute it. Add frozen milk tea and cheese sauce and stir well.

7. Remove the mold from the cake, cut a hole at the top, squeeze into the milk tea cover, and then add brown sugar pearls.