My You tube Recipe Channel→ Fumie's Recipe https://youtu.be/9AKozuPHnt0

☆Preparation Preheat your oven to 200℃ / 392 F. Line the muffin tin with glassine paper. Mix flour and baking powder. Add boiling water to 4g of tea leaves, cover with plastic wrap, and let it sit for 3-5 minutes. Strain the tea leaves with a tea strainer and add to the milk. Lightly press the tea leaves with a spoon to squeeze out the tea liquid.

Cream the butter, add granulated sugar in three parts, and mix well each time with a spatula. Mix well with a hand mixer on low speed for 3-4 minutes until it becomes white. Occasionally scrape off the batter on the edge with a spatula while mixing.

Beat an egg lightly until smooth and add to the butter mixture in 4 parts, mixing well on low speed each time until completely smooth. Occasionally scrape off the batter on the edge with a spatula while mixing. If the egg is cold, warm it slightly in a double boiler before adding it to prevent separation.

Add vanilla oil, and mix well. Add ground almonds and use a spatula to mix until smooth, crushing any lumps. Add 4g of tea leaves and mix until smooth.

Add flour and tea-infused milk alternately, in halves. Sift half of the flour and fold it in about 10 times. Add half of the milk tea and fold it in about 10 times.

Sift the remaining flour in. Fold it in about 10 times. Add the remaining milk tea and fold it until you don't see any flour left.

Use a piping bag or spoon to put the batter into the muffin tin. Lower the oven temperature to 180℃ and bake for about 30 minutes until golden brown. Remove from the oven and let it cool in the tin for about 5 minutes. Then remove from the tin and cool on a rack.

If you don't eat it right away, wrap it with cling wrap while it's slightly warm to prevent drying.