butter cake

I finally bought cream and came back to try it out to see if it could be beaten into solid cream. Unexpectedly!! This was actually such a magical trip.

So let's introduce the ingredients first: cream-more than 100 milliliters, butter-a tablespoon, sugar-put more, self-contained powder-put more food, and put less will make it crispy.

First of all, I tried using a blender to stir the thin water of cream. I was so tired. At first, when I saw a little puffy, Feifei always volunteered to help me. Result!!!! As a result ~~ I didn't see the moment when the cream turned solid! It is said that it suddenly hardened. Then it becomes solid.

Then add the butter and keep stirring. Somehow, stirring too long. The water actually stirred up. Stop it. Go to the next step. Add sugar and flour. Actually, I wanted to add more flour to make it into a ball. But it didn't work very well ~ it was still less. So the shortbread ended up without any shape.

Wrap the container in plastic wrap for more than half an hour. I originally wanted it to grow ~ but it seemed impossible, so just roast it directly! Preheat the oven to maximum temperature for 15 minutes. Bake for 20 minutes. This time it's really crispy! Only a small part of the core inside is a little soft. We made biscuits squeezed on tinfoil, and we also made small cakes squeezed in molds. Facts have proved that they should still be squeezed directly into biscuits.