I Made The Crazy Bubble Tea Lava Cake From Taiwan

There is a reason why I am making these chiffon

cake

s. Hey guys, I think, as you know, I love making trendy food and I love trying foods from different parts of the world, specifically I want to try to recreate some of the most viral ones.

cake

s around the world this time my brother's challenge is to make this boba tea

lava

cake from Taiwan. This is what I know about this cake. I have seen this cake many times, on my Instagram and it is the cake that I thought there is no way. I'm making this happen, but I can't let you know, so here we are and I'm going to figure it out.

Skylar, come on, tell us, I mean, these are your good times, good times, tell me about this cake, okay? It's basically a chocolate

lava

cake, but not really because instead of the chocolate inside there is a boba on top of the cake, kind of like a rap and when you pick it up, the whole thing falls out. Where did you first see this cake? I saw it. like on instagram and youtube on facebook mainly on the longer instrumental yes there are a lot of things why do you want me to make this cake really the only person I can ask to make this bakery Johnny yes eight hours okay challenge accepted , let's get started, okay, coffee Okay, we have a lot to do, so let's do it.

There's a couple of things we need to do: the cake itself, which I'm going to make like a chiffon cake because it's fluffy, spongy, soft, the lava cream and then there's also. the boba so I'm going to start by making the cake because it needs to bake and then it needs to cool. I have a recipe here. Nobody sees her. It's my mom's secret chiffon cake recipe. Hers was in Chinese, so I translated it. In English, the first thing I have to do is prepare the Earl Gray milk, which will be the base of the cake and will give it that wonderful Earl Gray tea flavor.

My brother really likes Earl Gray tea. Could give me extra points. I'm just going to pour in the milk and simmer this as the heat increases as the milk heats up. I'm going to cut up a few tea bags, four bags, boom, okay, the milk doesn't have to be boiling. you just want it to be hot enough so the tea can steep properly. What am I doing? Well, this is waiting and can be much more useful. I'm going to separate the eggs here. Well, I know some people who just like to put. Put them all in a bowl and then scoop out the yolks with your hands.

I like to live on the edge so I can smell the milk. Milk, please wait, I have it good here. What is this chaotic energy called? Here we are, we cracked all our eggs, the milk is ready, although my hands aren't ready yet, so give me a second, I'm going to turn this off. You can feel it's super hot, just sprinkle this in there, stir it around a little bit. It already smells like milk tea, oh, there is no such good one. Cover this and set it aside, you're basically going to let this tea steep until the milk cools down again.

Everything's fine. We are going to put the meringue in the mixer. I'm going to have to add the cream of tartar and then we have it. a little bit of sugar, oh that's in the background, let me clarify this a little bit. It looks good, that's exciting. The tea still smells amazing. You see how the color is changing a little. I'm just breaking in the egg yolks. Most of the air will be. it comes from the meringue mixture but you still want to beat them a little. Put the sugar. We are actually supposed to put the milk into the egg yolk mixture.

If the milk is too hot, you will end up with scrambled eggs in your cake. and no one wants that I think we're good to pour it can I cheat squeeze it all out Earl Gray Milk Can I just drink it like this definitely very sick cool I like that and the temperature is good now I'll pour this milk slowly Can you see the color turning a little more clear? Oh, it's pretty good. We can add the cake flour and baking powder. Stir everything together. So far it looks good. I'm going to add the oil slowly but surely, which helps make it a little lighter and keep the texture.

It's wet, as people like to say, it looks pretty smooth, yeah, a little space with ribbons, the right truck, there we're going to turn, we could eat, this we're going to fold gently now, oh yeah, you can feel how soft they are trying to be. a lot of care here and it's not like blowing the air out too nice color we're also making sure everything comes together evenly oh, that was satisfying. I can feel how airy this is and it's so smooth I can't wait to eat it, you don't want to mix it up. too much because otherwise there won't be any air left while it's combined, you don't see random streaks in some places, we can put it in the cake pan, yes, this is so light that it weighs like it's nothing.

I have a second. one I'm just trying to make sure at least there's another one as a backup but also if they both work and I'll take the larger one and my brother will take the smaller one. I already have my two open key geese preheated, so I'm going to go ahead and put them in there now and we'll check it out later. The cakes are in the oven. Now we move on to the cream part, the star of the dish, so I can't say for sure if I know. exactly what was in it, but I'm going to use a heavy cream base to give it a foamy, fluffy consistency.

Flavor is also important, so I'll start by making an Earl Gray custard that I've

made

before and that I hope you can use. give it that flavor that color that soft texture here I'm just reheating the milk a little egg yolks that I have previously with ground sugar stir this well beating and beating a lot today it's getting lighter although add the cake flour a little bit small mix here it is almost like making a cake again this kiss Oh we are in a little problem well chicken oh my God you are going to come see we are in a little dilemma because I am still making the custard but this has to be ready before it cooks too much , so I need to get this Mullin out now.

The cups look like I'm

crazy

, but I promise this is for a reason, oh yeah, wow, it's like a little mushroom, it's a cute muffin top, okay, this is it. a tricky part because it's hot and I need to invert it on top of this, oh boy, okay, there's a reason I'm doing this. The chiffon cakes need to hold, this is a two person job but I'll do it. I'll make it happen oh my God we did it oh let me explain to you what I just did there. I didn't have enough time to explain it, but the reason we need to reverse it immediately is because we don't do that, chiffon cake will happen.

Go back down and you won't get that kind of volume you want. My mom told me to do this and it works, so we failed a couple of times, definitely a little tighter than it should be, but it's available now. we just need to let it cool let's pour in the rest of this now that it's combined this is going to go back on the stove I have to take out the second cake Wow oh, it smells so good oh my goodness, okay, second one already came out and we inverted it They look great I'm really nervous I hope that means we're on the right track now we keep going like this we're going to cook this until it becomes like a paste this will become our Earl Gray concentrate which will then be added to the whipping cream will make it super tasty, don't they look so pretty?

That volume means that the air actually passed through. That's really exciting. Now the problem really is more just making sure it comes out. Many minutes have passed. I've been stirring and simmering this. My patience has paid off. Let me show you, it may not be as visual, but it is so catchy. This is what we are looking for, a beautiful thick Earl. Gray paste, let it cool. I'm going to give it a little flavor. Wait, it's so good, it's so creamy and the Earl Gray flavor really comes through. Now let's put this aside and move on to the next step, which is cooking. a whole one to cook the boba we are moving forward we are back let's talk about boba this time I decided to make my own boba and you can see that they are a little less dark in color, I figured it since I'm making everything else.

I build from scratch I should also be from scratch but we will save the process of making it for another video these are my little babies these will take a little longer to cook let it cook like this for 15 minutes and rest for 30 minutes very soft and sticky now I'm just going to take a little bit of brown sugar, this is what gives it that syrupy brown sugar molasses flavor, just by sweetening the boba a little, this sugar water will slowly cook down to a sugar syrup that really complements our earl gray cream, so while it cooks on the side I think it's time to take the cakes out of the pan, wish me luck, this is the decisive moment, I'm super nervous, I mean, it came out beautiful, oh it's so cool, it looks so different from when I took it out for the first time.

I'm just going to slowly cut away the sides and okay, the top may fall off, okay, it's a little messy, but there's a huge hole here, this is not part of the plan. Okay nothing that a little trimming won't fix, it's very very fluffy so it's good and super smooth flavor wise it's super good it just doesn't get any points because it looks like a little volcano at the moment which which I assume is from the brand. Well, I hope this one looks better than the other one. Wait, what to do? Did I do it all over again?

This is not the cake I liked the most. It's a full card. Everything is falling apart. Oh, I don't want to show this to the camera. What did I do wrong? Can I even stand on my own? No. I was really hoping this would work. I think I need to redo everything again. Okay, I'll call my mom because moms know what's best. I already sent you a photo of her. You see me so disappointed. Well, then I'll try again. Well, bye, I have some advice. I'm going to do all this again the next time you see me.

I'll have a cake. I'll make my mom proud. Okay, let's cut. We have a cake that I already have. I cut it out because you've already seen a very ugly cake. Finally we can move on to our cream. This is our beautiful custard that has now cooled. I say beautiful, but it's not the most beautiful thing and that's okay, don't do it. It always has to be beautiful to be tasty. I have some whipping cream and sugar. I'm just going to beat that. Honestly, this is the part where we don't have any recipes right now. I'm just trying to recreate that love. cream based on what I know about how whipped cream works, this whipping has to be very, very, very smooth, that's the only way it will fall.

Hopefully we get this on the first try based on what we've seen with the cake which doesn't look very good. but one can dream that I am going to try it in the cake pan that we used before, it has to be safe to wrap it like this, so this is what we have super liquid, which is exactly what we want, you do this first by simply combining the two to give flavor to this cream. I want it to be a consistency where I can pour it straight. It should look like lava. It must flow like lava.

Add more liquid. We are reaching a horrible and pleasant temperature. For number one, I feel like it's too thick. no, a little more cream, maybe here we go, that's what I'm talking about, enough to make it fall out, this is a really creamy cake, the moment of truth, it will spill out, this is very exciting, let's make the cake be fun, time to build the cake. Excited, the cream worked, let's get started, get Trix, see, this is what happens when I get too excited. I'm very nervous. This is all. I don't have another cake if I don't do it.

I'm done if I fail this. It's not just about failing the Internet, my brother will never let this go, that's a good consistency okay, come on, I think it's a good amount of cream and I'm going to put the boba on what's not on top, it's because it's too hot right now if we blow on it. some air, he'll be fine, right, this is what it's been reduced to. I'm really worried, I told myself I only have one chance and here I am, boba tada cake, looks pretty legit right, smells amazing, I'm coming. call Skylar and then we'll do the friendship reveal together please work come on what do you think this is the most unimpressed face ever?

There's nothing like wow wow, it looks so good no, this seems like a good thing, really yes. You're not just saying that, no, I'm so surprised that you want to do the three, two, one pool. I was fine, I was very nervous, but everything passed, like in the videos, I bask in my glory for about two seconds. -five me thank you I'm so happy I have a knife I don't have a fork no I couldn't fork and a knife so soft no more boba please that's a good slice and you're going to eat more bites I'm very impressed with myself right now.

I imagine we did well. I

made

it solid. Eight points. Why are there eight seven, nine out of ten is a copy of a long dress? That means you have to be a little more original sometimes, you know? I'm glad you finally got to try this. I know you've wanted to transfer it for a long time. If any of you have a viral cake you know from your country, send it to me, leave a comment below, send me a DM. Let's try to make this happen I want this to happen Are you okay? You got it right.

See you next time.