Three eggs.

Sugar (total * * *, added in two parts)100g

Water10ml

Salt 1 pinch

90 grams of butter

90g of low gluten flour.

Milk tea powder (matcha powder, coffee powder) 5g.

Warm milk 350 ml

How to make milk tea (matcha) cake?

Egg yolk protein separation, add 30g sugar, water and a pinch of salt to three egg yolks, and then add thoroughly melted butter (melted in the microwave oven).

Mix low-gluten flour with milk tea powder (matcha powder, coffee powder), pour into egg yolk paste until it is completely gelatinized, then pour warm milk several times and mix well for later use.

Add 70 grams of sugar to 3 egg whites and beat well. Mix the beaten egg whites into the batter and stir well. Pour into a rectangular mold covered with baking paper.

Preheat the oven 150℃ and bake for 45-50 minutes. The baked cake is too soft to eat immediately. After natural cooling, put it in the refrigerator for 2-3 hours and eat it immediately.