1. 15g caster sugar in the pot
2. Cook on low heat until caramel color
3. Pour milk
4. Add black tea bag
5. Continue to simmer for 5 minutes, turn off the heat
6. Take out the tea bag, pour the caramel milk tea into the cup and let it cool naturally.
7. After spreading the mold with butter, put it in the refrigerator for later use
8. After 15g butter is melted in insulated water, put it aside for later use
9. 2 eggs (about 100g after removing the shell), add 50g of fine sugar
10. First whipping at high speed for 3～5min, after showing a pale color, then whipping at low speed for 3～5min to make the egg batter soft and smooth, and finally the whipped egg batter is in a state of thinking: insert a toothpick in the egg batter , The toothpick can stand firm and not fall~
11. Sift the low flour twice and pour into the egg batter
12. Stir until there is no dry powder
13. Pour 30g caramel milk tea liquid and 15g melted butter
14. Stir gently and evenly
15. Put the cake batter into the piping bag and squeeze it into the mold (except for this plate, the remaining cake batter can also be made into 4 small cupcakes) oven 160 degrees, 15min
16. Baking is complete~
