butter cake

1

Chop and soften the butter, add 60 grams of powdered sugar, and beat with an electric egg beater until the butter expands and turns white.

2

Then add egg yolks one by one to the butter and stir well.

3

Add milk to the evenly stirred egg yolk paste, stir well, then add the sifted low-gluten flour, stir evenly, and set aside.

4

Add 40 grams of powdered sugar into the egg white in three times, and beat the egg white until it has sharp corners. (You can pull up the electric eggbeater and watch it)

5

Remove 1/3 of the beaten egg white into the egg yolk paste and stir well.

6

Then pour all the evenly stirred egg yolk paste into the remaining beaten egg white, turn it up and down, never stir in circles.

7

After stirring well, pour the batter into a small paper cup.

8

Put into the middle layer of a preheated 200-degree oven and bake over high heat for 15 minutes. (The temperature of each oven is different, but the specific oven depends on your own oven. Or you can insert it with a toothpick or chopsticks and take a look. It will be fine if there is no sticky paste inside)

1. The butter softens slowly in winter, so I put it in the microwave and soften it after turning for 15 seconds. (Softening means that you can poke a hole with just touching it with your finger. Don't turn the butter into liquid. If it has become liquid, put it back in the refrigerator and freeze it slightly.) 2. When mixing the egg whites, be careful not to mix water or egg yolk, not even a little egg yolk. In the past, when making Qi Feng cakes, I mixed in a little egg yolk, but the egg white couldn't be washed away no matter how hard it was. 3. When stirring the egg yolk paste with the egg white, remember to turn it from the bottom up, not stir in circles, otherwise the egg white will be dispelled. 4. Although the butter cake tastes good, the calories are quite high, so you can try it occasionally. If we eat it often, it will definitely be a killer for our slim figure.