1. Sift the cake flour to make it finer.
2. Microwave the milk and tea bag to make a strong hot milk tea, then let it cool for later use.

1. Use 30g of hot water to steep the black tea, then cut open the tea bag and add some to the whipped cream later.
2. After whipping the cream, add the strong black tea and tea powder. Mix well and chill for later use.

＊The whipped cream should be smooth. If over-whipped, add more black tea to adjust the consistency.

1. Add egg whites and 1/2 of the sugar to a mixing bowl and beat until foamy.
2. Add the remaining 1/2 of the sugar and beat until soft peaks form (should form a hook shape and not fall).

＊Chilled egg whites whip better and create finer foam.

Add egg yolks and milk tea to a mixing bowl and mix well.

Add the sifted cake flour and mix until smooth and without lumps.

Scoop a tablespoon of meringue into the egg yolk batter and mix with a whisk.

Pour the slightly runny egg yolk batter into the remaining meringue and gently fold with a spatula.

＊Be gentle! Otherwise, the meringue will deflate.
＊When folding, use a 'J' shape from the edge to the bottom of the bowl.

1. Lightly coat a frying pan with vegetable oil and heat over low heat.
2. Once heated, pipe the batter into the pan.

Cover with a lid and cook one side for 2-3 minutes.

Flip, cover with a lid, and cook the other side for another 2-3 minutes, then remove from the pan.

＊Use a silicone or slightly curved spatula to avoid deflating the soufflé when flipping.
＊Each pan conducts heat differently, so after cooking one, you'll get a better sense of the timing.

Finally, drizzle with black tea whipped cream and top with brown sugar pearls.

Your delicious bubble tea soufflé pancakes are ready!