Lotus Biscoff Caramel Milk Tea Cake 焦糖奶茶蛋糕 | PastriesLab

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0:00 Recipe 食譜
0:19 Milk Tea 奶茶
1:19 Milk Tea Sponge Cake 奶茶海綿蛋糕
5:51 Caramel 焦糖醬
9:06 Caramel Cream 焦糖奶油蛋糕

INGREDIENTS
Milk Tea:
Milk 140g
Black tea 15g

Milk Tea Sponge Cake
Eggs 150g (3 eggs)
Sugar 65g
Cake flour 60g
Cornstarch 15g
Black tea (fine) 2g
Milk tea 30g
Unsalted butter 10g

Filling:
Biscoff biscuit 60g

Caramel:
Sugar 150g
Water 30g
Heavy cream 120g
Unsalted butter 60g

Caramel cream:
Heavy cream 350g
Caramel 90g
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原料
奶茶:
牛奶 140g
紅茶葉 15g

奶茶海綿蛋糕：
雞蛋 150g (3顆)
砂糖 65g
低筋麵粉 60g
玉米澱粉 15g
紅茶葉 (細) 2g
奶茶 30g
無鹽黃油 10g

夾層：
焦糖餅乾 60g

焦糖醬:
砂糖 150g
清水 30g
鮮奶油 120g
無鹽黃油 60g

焦糖奶油:
鮮奶油 350g
焦糖 90g

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