Scrambled with tea and beans

Friends who love cakes must be familiar with marfin cake, which is not enough to fit in a small cup and is also called cupcakes. For people in the British and American countries, Maphine is a wonderful little snack for breakfast and tea, and between the mouth and the cake and the bread, it's not as hard to chew as solid bread, and it's better to eat than cake. This time it's a tea powder (Grandmother's Green) with a strong smell of tea, and if you don't like this uniform smell, you can add honey beans like me, eat them unsweetly and satisfy the dessert-eating bud。

Recipe Recommendations

low powder 120 grams
matcha powder 5 grams
pure milk 50 ml
sugar 75 grams
unsalted butter 65 grams
eggs one
Lead-free baking powder 2 grams
honey red bean 50 grams

milk fragrance
baking
an hour
ordinary

Steps for Scrambled with tea and beans

Make Scrambled with tea and beans step 0

Butter slices softened at room temperature。

Make Scrambled with tea and beans step 1

The milk is poured into the pot and the fire boils to a minimum, and the tea powders are modulated and the heat is placed。

Make Scrambled with tea and beans step 2

In the butter, sugar is added in fractions of the time, with an electric omelet to the white and larger。

Make Scrambled with tea and beans step 3

Add egg fluids in fractions。

Make Scrambled with tea and beans step 4

Sifted into tea and milk liquids, sifted into low-banded flour, powdered powder, and evenly mixed。

Make Scrambled with tea and beans step 5

Add honey beans cut to even。

Make Scrambled with tea and beans step 6

The pasta is in the cup, about eight percent full。

Make Scrambled with tea and beans step 7

Bake in a pre-heated oven, 180 degrees, 20 minutes。