1. Break the black tea leaves and soak them in the milk.
2. After soaking, heat it and cook until the water evaporates.
3. After the butter has softened, add powdered sugar and beat.
4. Add egg yolks in portions and continue to beat.
5. Put the previously cooked black tea into the butter and stir briefly.
6. In the egg whites, add sugar and beat until 8 is distributed.
7. Add half of the meringue to the butter paste and mix well.
8. Mix the low powder and the foaming powder in advance, sift into the butter paste, and stir evenly.
9. Add the remaining meringue to the butter paste and mix well.
10. Put the butter in the piping bag, and put a piece of oiled paper in the 21cm pound cake mold.
11. Squeeze the butter paste into the mold.
12. Bake in the oven at 180 degrees for 35 minutes. The specific temperature and time should be increased or decreased as appropriate.
Tips:1. The milk and black tea leaves should be soaked and then heated, and the water should be boiled out after heating
2. The butter should be sufficiently softened, but not excessive, it can be easily pressed and mixed into a puree.
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