Old butter cake
By VicentaLakin
They are made of the same weight of butter, sugar, flour, eggs, so they are also called Pundcake, or four quarter cakes, which are well remembered, and which are not complex to operate, and should be considered basic. Today we're trying to use eggs instead of puffing
Recipe Recommendations
- low powder 200g
- unsalted butter 200g
- eggs 200g
- fine sugar 180G
- almond slices 5g
- salt 1g
- sweetening
- roast
- an hour
- simple
Steps for Old butter cake
1
The butter room softened
2
With an egg-beater
3
Add Snack
4
I'll use the eggbump to mix sugar and butter
5
The egg-pumper's in the top gear, the butter, the butter. White
6
The eggs are scattered and then added to the distributed butter four times, each time the butter and egg are fully integrated and next time
7
Butter, which is light feathers, is the key to the cake
8
Scan low powder
9
Flip evenly
10
Inverted into non- sticky molds, the molds are painted with butter in advance. (It is suggested that a sheet of oil paper in the moulds is easily demould, though not sticky, and I have been brushed with butter, demoulding is not ingesting, and may have had a long, non-sticky function for a long period of time.)
11
The oven is warmed up by 180 degrees for about 25 minutes and the surface is yellow and yellow (regulated by the temperature of the oven)
12
It's coming out. It's a fragrance of butter
13
It's just a little chilly
14
Cutting through the tissue is quite delicate, and it's coming in, and it doesn't feel strong
15
Completed Chart
16
Completed Chart