Milk Tea Glaze Food

MILK GLAZE FOR CHERRY-STREUSEL COFFEE CAKE

Steps:

• In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.

QUICK VANILLA GLAZE

Steps:

• In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired. Spoon over bread.

CLASSIC MILK TEA

Steps:

• Combine the brown and white sugars in a heatproof bowl. Whisk in the hot water until dissolved. Let cool, then pour into a clean, resealable container and refrigerate up to 1 month.
• In a medium saucepan, bring the water to a rolling boil over high heat. Add the boba and cook for 30 minutes, stirring frequently during the first 10 minutes of cooking to prevent the boba from sitting at the bottom of the pot and burning. Cover the pot so the water doesn't evaporate, and stir occasionally for the remainder of the time. Add more hot water if necessary to keep the boba covered.
• After the 30 minutes of cooking, take the pot off the heat and let the boba rest for another 30 minutes.
• After the resting time, strain the boba in a colander or a strainer, discarding the water, and pour them into a mixing bowl. Stir in ½ cup Sweetening Syrup. After an additional 30 minutes (so 1½ hours total from the time you started cooking), the boba should have absorbed the sweetness; it won't get any sweeter if it continues to sit longer.
• Now your boba is ready to serve; hold it warm or at room temperature (our preference). When you add it to drinks, scoop some of the balls out with a little strainer to leave the syrup behind. The boba keeps for about 4 hours before it starts to lose its texture.
• Combine the tea leaves in a mixing bowl; stir well to fully mix. Store in an airtight container.
• Fill a tall glass with the ice cubes. Heat filtered water to 190ºF. Steep 2 tablespoons of the tea leaf blend in 5 oz. of the hot water for 4 minutes. Strain the tea over the ice, and set the glass aside to allow the ice to fully melt.
• Fill a glass with the toppings, if using, and the ice, and then add the syrup. Pour the tea over the ice. Add the half-and-half. Stir until everything is mixed.

VANILLA GLAZE

Steps:

• Melt the butter and add to rest of ingredients. Mix until creamy.

GLAZED SOUR CREAM GEM CAKES

Steps:

• Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.
• Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
• Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).
• Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
• Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). If you want a more vibrant look, double-glaze cakes. Sprinkle cakes with toppings as desired (e.g., a pinch of sea salt on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon zest on Strawberry Jam Glaze). Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.