Black gallon butter cake
By VicentaLakin
This cake, which I'm more familiar with, is butter and low powder, an egg, and a small amount of sugar powder, which is very, very soft, with a little soothing taste, a little like Maphine, a little like waffle, and, in any case, a very good sweet. I can use it to make two four-inch Hofcake models, and you can replace it with another one. You can try. You'll love it
Recipe Recommendations
- low-gluten flour 130g
- butter 130g
- eggs 1 piece
- powdered sugar 25g
- Blackcurrant raisins 50g
- baking powder 2g
- sweetening
- baking
- an hour
- ordinary
Steps for Black gallon butter cake
1
Black gallons of raisins were softened with warm water in advance, then extracted and dried。
2
Butter cut, room temperature softened。
3
The butter was dispersed with an electric egg-pumper, which was then added to the sugar powder, and continued to stir up the volume at a low rate。
4
Eggs scattered。
5
In three minutes, the eggs were poured into butter, each with an egg-beater to the butter, and the egg fluid was fully absorbed for the next time。
6
Until the butter becomes large, the plume loose, and it becomes feathery. Don't fight to that extent before the oil is separated。
7
Low powder mixed with powder powder, a little mixing。
8
Then the powder is sifted into butter。
9
The powder and butter are mixed in half by rubber razors in the form of dry powder particles。
10
This is an oven that can preheat 180 degrees. Then he pours into black gallons of raisins, and then he cuts them evenly again, so that the flour is not overcuted。
11
Prepare two 4-inch hoof molds, load the cake in the mold, full eight. In the middle of the oven, up and down, 180 degrees, 25 minutes。Black gallon butter cake Make Tips
This amount can be two 4-inch Hofcake models, or a 6-inch round model, and it's good to have a marfin cup. Flour and butter are mixed in half by rubber razors, so that the face is not over-mixed so as to affect the taste. In order for the cake to be soft and soft, the amount of butter and flour to be equal, the butter must be sufficiently strung to make it large and loose. The temperature and timing of the bakery depends on the situation in the oven。