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Tea Blog

Matcha Mille Crepe Cke

Matcha Mille Crepe Cke

      Matcha Mille Crepe Cake is made of thin layers of green tea crepes stacked together with fresh whipped cream in-between. This elegant and decadent cake will wow your guests when they see the rich green layers!

Ingredient:

Crepe: 2 tbsp Matcha powder, 8.5oz Cake flour, 4 Eggs, 23oz Milk, 1.8oz Butter, 3.2oz Powdered Sugar. Appropriate Amount salt, Appropriate Amount oil.

Cream: 21 oz Heavy Whipped Cream, 3oz Powdered sugar, 3-4 drips Vanilla Extract.

Decoration: Matcha Powder.

 

  1. Pour the cake flour into the bowl.
  2. Add in the matcha powder, the caster sugar and salt.
  3. Add in the eggs in the middle of the bowl (be careful with the shells) and scatter them with the balloon whisk, mix the dry ingredient together as well.
  4. Pour the milk into the bowl (don’t pour them in at once). Take several steps add in and stir it at the same time,
  5. Add the butter which was melted in the microwave into the bowl and stir the batter slowly (pay attention not to put too much effort. Just stir the batter slowly and softly until it gets smooth)
  6. Sift the batter. Scrape the lumps on the strainer. The batter gets even smoother after sifting
  7. Put the butter in the fridge for an hour. Cooling the batter can make the texture even smoother.
  8. Put a nonstick pan on the stove and preheat the pan with lowest heat.
  9. Prepare a small dish of oil and a brush aside. Brush the pan with the oil evenly.
  10. Pour in the proper amount of the batter and immediately rotate the pan. Let the batter spread evenly on the pan before it is cooked. (The first crepe definitely won’t be a success. It will get better from the second crepe you make), One side of the batter will be cooked in 10 or 20 seconds. Use a slice to flip from the edge of the crepe and flip it over with your hands. The crepe will be done in 8 to 10 second (can wear gloves if you are afraid of the heat. Just don’t touch the bottom of the pan with your glove). Try to pour in the same amount of batter every time. Not too much and not too little. Just enough to thinly cover the pan, and also remain the fire in the low heat (The pan I used is 26 cm in diameter)
  11. 21 crepes are enough. The cooked crepes should be piled up while they are hot and cover them with a piece of clean cloth and put aside. Let them cool down.
  12. Prepare the pastry cream: the cream can be whipped by hand. (it can be easily over-whipped by machine). The easy way to whip the cream is to place the bowl of cream on the bowl of ice, add in the caster sugar and vanilla extract (The cream should be cooled in the fridge first), then stir it with the balloon whisk). Steady the bowl of cream in the ice, whip the cream back and force at the beginning, continuously whip it for 1 to 2 minutes. After the cream get thicker, then whip the cream like drawing a circle. Whip the cream as fast as possible. It’s like you are beating your cream. It will allow more air in the cream. After 3-5 minutes, there will be some lines on the top of the cream, then continue to whip it until the cream can still flow smoothly (it will drop down when you raise it, the line appear when it drops will gradually disappear).
  13. After the crepes fully cooled down, separate the crepes individually. Piles 5 to 6 pieces of crepes up. Get a proper size plate. Cover on the crepes, use the point the knife cut along the edge of the plate then get rid of the rough edge. So the size of everting crepe will be the same.
  14. Assemble the crepe cake. Take a piece of crepe then put on the bottom. Pour some of the cream on it then scrape it evenly then pile up another piece of crepe edge to edge. Then pile up another layer of cream. Repeat the process with one piece of crepe and one layer of cream.
  15. After pilling up the last piece of crepe, get flat plate,  slightly press it down to make it smoother. And then you still need to cool it in the fridge for 3 hours.
  16. Before serving it, sift matcha powder on the top as decoration.                   

Boba Milk Tea Cake Roll

Boba Milk Tea Cake Roll

 

I’ve been dreaming about this boba milk tea cake for quite some time. It’s been a long time coming but I’ve finally perfected the recipe. It's like eating the bubble tea instead of drinking it, very yummy, strongly recommend.  

Ingredients:

Loose Yunnan Black Tea: 0.2oz

Sugar: 2.5oz

Heavy Whipped Cream 5.3oz

Eggs: 4

hot water: 2oz

Corn oil: 2oz

Cake Flour: 2.4oz

Grounded Yunnan black tea: 0.2oz

Tapioca Pearls

 

Preparation:

  1. Mix 5.3oz cream with 6g black tea
  2. Seal them in the cup then put into the fridge for 24 hours.
  3. Brew the black tea with hot water then cool them down.
  4. Boil the Tapioca pearls in the hot water, then cool them down and put away after soft.
  5. Measure the weight of all the ingredients then put them away.

 

Process:

  1. Separate the egg white and white yolk. Put them separately in two clean pots.
  2. Put the baking sheet on top of an 8-inch square bake pan then pre-heat the oven to 330 degree
  3. Mix the corn oil evenly with the egg yolk.
  4. Add pre-brewed black tea and blend evenly
  5. Add grounded black tea and blend evenly.
  6. Add cake flour and blend evenly.
  7. Put the mixed flour away.
  8. Add the sugar to the egg whites gradually for three times then whisk it until they form soft peaks.
  9. Blend 1/3 of whipped egg white with the egg yolk paste evenly then add extra 2/3 of whipped egg white then mix.
  10. Put them into the baking pan and whip flat, bake for 18-20 minutes.
  11. Take the cake out the oven then cool it down.
  12. Filter the cold brewed milk tea then add 15g sugar.
  13. Whip the cream until they form the soft peak.
  14. Whip the cream on the cake.
  15. Add the pre-made tapioca pearls.
  16. Roll the cake up.
  17. Put it into the fridge for 30 minutes then enjoy.

Brown Sugar Ceylon Bubble Tea

Brown Sugar Ceylon Bubble Tea

Brown Sugar Ceylon Black Bubble Tea

Ingredients: 

Tapioca Pearls 

Ceylon Black Te

Condensed Milk

Milk Formula 

Fructose. 

1. Add the Tapioca Pearls into boiled water and boil it for 13 minutes. Don't forget to stir the pearls while boiling it.

2. Add brown sugar and boil for another 5 minutes while stirring it. Then put the lid on and stay for 15 minutes. Then cool it down. 

3. Brew the Ceylon Black Tea for 18 minutes 

4. Blend the Milk Formula, Condensed Milk, and Fructose with the tea and filter it. 

5. Put the Tapioca Pearls on the bottom of the cup then rotate the cup from the side. Make sure the color stick on the cup. 

6. Fill the cup with ice cubes then add mixed tea inside the cup. 

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3 Ways to Make Beautiful Unicorn Bubble Tea

3 Ways to Make Beautiful Unicorn Bubble Tea

Unicorn bubble tea has been popular for quite a while. They are both very tasty and visually appealing. Today we want to share with you guys 3 recipes made out of juices and our Butterfly Pea Flower Tea

Ingredient:  

Butterfly Pea Flower Tea 

Hot Water

Condensed Grape Juice

Apple Vinegar

Condensed Passion Fruit Juice

Condensed Orange Juice

Condensed Kiwi Juice

Ice Cubes

 Preparation: Brew Butterfly Pea Flower in Boiled Water, then add 1.4oz fructose. 10 minutes later, take all the butterfly pea flowers out and add ice cubes to cool down the tea.

 

Grape and Butterfly Pea Flower Juice

Ingredients:

Butterfly Pea Flower

Hot Water

Condensed Grape Juice

Apple Vinegar

Ice Cubes

  1. Ground 11oz of ice cubes in the blender
  2. Mix 1oz apple vinegar with 1oz condensed grape juice then put the mixed juice in the bottom of the cup.
  3. Mix 1.8oz apple vinegar, 1oz condensed grape juice with 6oz grounded ice then put into the cup.
  4. Mix 3.2oz Butterfly Pea Flower Tea with 5oz grounded ice then put into the cup.

 

Orange Kiwi and Butterfly Pea Flower Juice

Ingredients:

Ice Cubes

Butterfly Pea Flower tea

Apple Vinegar

Condense Kiwi Juice

Condensed Orange juice

  1. Ground 11oz ice cubes then put away.
  2. Mix 1oz Apple Vinegar with 1oz Condensed Orange Juice then put on the bottom of the cup.
  3. Mix 2oz Apple Vinegar, 1oz Condensed Orange Juice with 6oz Grounded Ice then put into the cup.
  4. Mix 2oz Apple Vinegar, 0.7oz Condensed Kiwi Juice with 4.6oz grounded ice then put into the cup.
  5. Fill the cup with Butterfly Pea Flower Tea.

 

Passion Fruit and Butterfly Pea Juice

 Ingredients:

Condensed Passion Fruit Juice.

Ice Cubes

Apple Vinegar

  1. Ground 11oz ice cubes then put away.
  2. Mix 0.7oz Apple Vinegar with 0.4oz Condensed Passion Fruit Juice then put on the bottom of the cup.
  3. Mix 2oz Apple Vinegar, 1oz Condensed Passion Fruit Juice with 170g Grounded Ice then put into the cup.
  4. Mix 3.2oz Butterfly Pea Flower Tea with 5oz grounded ice then put into the cup.

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Bubble Tea Cocktail

Bubble Tea Cocktail

      Get tired of the bubble tea on the street. We created a very innovative adult bubble tea recipe--Bubble Tea Cocktail just for you. Iced bubble tea cocktail using Mango Ceylon Tea, Tapioca Pearls in our store and one of our favorite summer fruits, mango. We don’t want to brag, but this is one seriously tasty drink. Try it out for yourself and let us know what you think! Don't forget to use the hashtag #thesocialteahouse if you share on Instagram. 

Ingredients:

  • 1 oz Peach Fresh Brewed Iced Tea
  • 1 ½ oz Bourbon
  • ¾ oz Fresh lemon juice
  • 1 oz Sliced Mango
  • 1 oz Tapioca Pearls
  • 3 Mint Leaves
  • 3 Basil leaves

 

 How to Make a Summer Tea Cocktail

  • Steep your tea in 2 cups of water for 15 minutes. Let it cool.
  • Boil your Tapioca Pearls for 15 minutes.
  • Add mango slices, Mint, basil leaves to your shaking tin. 
  • Add Bourbon and ice to tin and shake well.
  • Add Tapioca Pearls into a coupe glass
  • Pour the drink into the coupe glass 
  • Garnish with basil leaves and a lemon slice.