40 grams of powdered sugar

3 egg yolks

Baking powder 1g

55 grams of protein

35g sugar

condiments

Earl black tea 1g

Milk15ml

1. Break the black tea leaves and soak them in milk.

2. After soaking, heat and cook until the water evaporates.

3. When the butter becomes soft, add powdered sugar and stir.

4. Add the egg yolk several times and continue to send it.

5. Put the previously cooked black tea into butter and simply stir.

6. Add sugar to protein and stir it to 8 for distribution.

7. Add half of the meringue to the butter paste and stir well.

8. Mix the low flour and foaming powder in advance, sieve into the butter paste and stir well.

9. Add the remaining protein to the butter paste and stir well.

10. Put the butter paste into a framed bag and put a piece of oiled paper in a 2 1 cm pound cake mold.

1 1. Extrude the butter paste into the mold.

12. Bake in oven 180℃ for 35 minutes. The specific temperature and time should be increased or decreased according to your oven temper.

Tips

1, milk and black tea should be soaked before heating, and water should be boiled when heating.

2. The butter should be fully softened, but not excessively, and it is advisable to mix it into mud easily.