1. 100 grams of butter is softened at room temperature (you can just press it lightly with a pit), and let it go.
2. Add 100 grams of icing sugar, whip it to light white. (I used white sugar instead of the powdered sugar)
3. Add 2 eggs (eggs should be at room temperature, not refrigerated in the refrigerator). Add in 2 times and beat evenly.
4. Add 170 grams of low-gluten flour, 7 grams of baking powder, 8 grams of matcha powder, and 1 gram of salt, and mix well.
5. Add 100 grams of milk and mix well.
6. Pour in 60 grams of honey red beans and stir evenly.
7. Put it into a piping bag and cut a round opening.
8. Squeeze into the paper cake cup.
9. The surface is decorated with honey red beans.
10. In the middle of the oven 180 degrees, 25-30 minutes. Add a layer of baking tray on top of the cake to prevent the matcha from discoloring.
11. Finished, let's eat.
Tips:Adding a layer of baking tray on top of the cake when baking can effectively prevent the matcha from discoloring.
