Cream butter cake
This small cake does not need to beat eggs, nor does it use baking powder, so the taste is strong and delicate. It is characterized by very simple production and rich milk flavor. Delicious but not greasy! It was made after a little improvement according to the prescription of Zhuzhu teacher.1. Eggs and fresh milk must be at normal temperature, because if the butter is mixed with low-temperature liquid, the butter will be caked, resulting in oil-water separation and unable to stir.2. Poke the toothpick. The toothpick is cooked without paste
Step 1 . Take the butter out of the refrigerator in advance, cut it into small pieces and put it in the greenhouse to soften. Soften the butter, add fine sugar and salt, and stir well with an electric egg beater
Step 2 . Add the egg liquid in three times. Stir well each time before adding the next time
Step 3 . Add fresh milk and stir well
Step 4 . Sift in the low gluten flour and mix it with a scraper from bottom to top
Step 5 . Put the batter into the flower mounting bag, squeeze it into the 6-Row guguhoff cake mold, and squeeze it for 8 minutes
Step 6 . Put the mold into the middle and lower layers of the preheated oven and bake it at 170 ℃ for about 20 minutes
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