Milk Tea Crepe Cake Recipe

Instructions

1. Add Earl Gray powder to hot milk tea and bring to a boil.
2. Add sugar to egg yolk and mix, add corn starch and mix, then pour in hot milk tea little by little and mix.
3. Put it on low heat and stir until it thickens, then transfer it to another bowl, cover it with cling film, cool it at room temperature, and cool it in the refrigerator.
4. Mix the eggs with sugar and salt, sift the soft flour, add Earl Gray powder, and mix with 100ml of milk.
5. Add all the remaining milk, mix, add melted unsalted butter, mix, filter through a sieve, and rest in the refrigerator for about 30 minutes.
6. Put the pan on low heat, grease it with cooking oil, pour in the dough, spread it out, and when bubbles rise, turn it over and cook a little more, then remove from the pan.
7. Bake repeatedly, let it cool, and print out in a 15cm mold, then cut out half of it in a circular mold in the middle.
8. Pour the custard cream into the whipped cream with sugar and mix through a sieve to make the cream.
9. Alternately stack crepes and cream in the mold, and then stack the crepes with a hole in the middle, then add tapioca pearls mixed with the cream in the middle and harden in the refrigerator for 2 hours.
10. Remove the mold, apply cream all over, shape the sides naturally, squeeze the cream using a Montblanc tip, and decorate with tapioca pearls.