Thai tea cake, golden fish eggs

🌸🌸🌸🌸 hit menu during this period, people do until have to follow the recipe from Thai tea cake by Mr. Great Chong yt: grace rayong

🔪🔪🔪🔪 raw materials and ingredients.

1. Chichon meat flour mixture

Egg yolk part (liquid part):

Egg yolk (No. 2 chicken egg) = 4 eggs

White sugar = 50 grams

Fresh condensed milk = 70 grams

Rice bran oil = 60 grams

Water = 30 grams

Nila scent = 1 teaspoon

Dry Part (Glide Together):

Purple Crown Badge Cake Powder = 125 Grams

baking powder = 1 teaspoon

Thai Tea Powder (Non-Sugar) = 10 Grams

Egg white part (merang):

Egg white (No. 2 chicken egg) = 4 eggs

White sugar = 60 grams

Cream of Tartar = 1 teaspoon

2. Thai tea sauce mixture

Fresh milk = 400 grams

White sugar = 100 grams

Thai Tea Powder (Non-Sugar) = 15 Grams

Corn flour = 35 grams

Fresh condensed milk = 200 grams

Salted butter = 50 grams

Decor: Whipped cream and fish egg drop gold

🍰🍰🍰🍰 how to make Thai tea and Thai tea sauce

Step 1: Making Chichon Cake Beef

1. Preparation of egg yolk part: Bring egg yolk, granulated sugar (50 grams), condensed milk, rice bran oil, water and vanilla scent into a mixing bowl, and then apply the hand muzzle until the sugar melts well.

2. Dry mixing: Sifting purple crown flour, baking powder, and Thai tea powder (10 grams) into a bowl of prepared egg yolk. Use a gentle hand muzzle. Just enough to blend together until smooth. No flour pellets. Then set aside.

3. Egg whisk (merang): Put the egg whites in the jar, add the ointar cream to it, whisk at a moderate speed until it starts to bubble coarsely, then gradually divide the sugar (60 grams) into it gradually, whisk until the egg whites are peaked mild to medium, silky texture.

4. Cake Meat Mixing: Scoop about 1 / 3 of the egg whites. Put them in a bowl of egg yolk parts. Stool them gently together. Then pour all the ingredients back into the remaining egg whites jar. Stool them together until smooth into one meat with a rubber pie.

5. Cake baking: Pour the cake meat into the print. Knock the print gently to scavenge the bubbles. Then import the baking pad (paste the cake on a tray with hot water cast on it). Bake it with a top-bottom fire of 150 degrees Celsius until the cake is cooked. Remove it from the stove and set it to cool.

Step 2: Making Thai Tea Sauce

1.Tea Base Mixing: Bring fresh milk, granulated sugar and Thai tea powder (15 grams) into a soft heat pot. Gradually, stir the sugar to melt and the tea to smell fragrant.

2.Stirring dough preparation: Bring the cornstarch and mix it with fresh condensed milk in a separate bowl. Stir the dough to dissolve well together. Do not leave in lumps.

3. Sauce stirring: Pour the mixture of cornstarch and condensed milk into the Thai tea pot, stirring all the time with hand muzzle, stirring with a soft fire until the sauce begins to thicken, thicken, viscous and brilliant.

4. Butter: Turn off the stove, take the pot out of the fire, add salted butter immediately. People let the butter melt together with the sauce until it is completely shiny. The sauce meat will be shiny. Set aside enough to warm before dousing it on the meat of the shiffon cake, and then decorate the whipped cream and gold drops.

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