Put the milk tea powder in hot water, then add the heated cream and melt all together (about 50 g of the ingredients). Now, add the black tea leaves and set aside.
Sift the cake flour and baking powder together. Preheat your oven to 170℃.
Combine the softened butter and granulated sugar in a bowl and mix together well.
Add the honey to Step 3, then add the beaten egg to the mixture little by little, mixing in with each addition.
Take the powdered ingredients and the milk tea from Step 1, divide into 3 batches, and add to Step 4 alternately. Mix roughly between each addition.
Pour the batter into a muffin tin and bake at 170℃ for 20-25 minutes.
The outside is crusty and the inside is fluffy! Eat fresh out of the oven. You will know what I mean.
This is the Japanese royal milk tea (1 bag is 14 g) that I used this time.
Story Behind this Recipe
I always use this rich powdered milk tea in place of normal tea leaves in recipes because it's easier to boil down.
If you add the black tea leaves to the batter straight away, they will absorb all of the moisture and the batter will become hard. So make sure to steep in the milk tea mixture at Step 1. Feel free to use more or less sugar to suit your taste.