#aca烤培明星大赛#original Butter Cake
1.
Butter softened at room temperature
2.
Use a whisk to beat evenly
3.
Add caster sugar
4.
First use an egg beater to manually stir the sugar and butter to fuse
5.
Turn the whisk on the highest grade to whip the butter until the butter is whitish
6.
The eggs are first beaten and then added to the whipped butter four times, each time the butter and the egg mixture are completely integrated, and then the next time
7.
After all the egg mixture is added, the butter is light and feathery, which is the key to the delicious cake.
8.
Sift in low powder
9.
Stir evenly
10.
Pour into a non-stick mold, brush the mold with a layer of butter in advance (it is recommended to put a layer of oil paper on the mold to facilitate demoulding, although I have brushed butter on the non-stick mold, the demolding is not refreshing, and the mold may take a long time. The sticky function is also greatly discounted)
11.
After the oven is preheated, bake at 180 degrees for about 25 minutes, and the surface will be golden (adjust according to the temperature of your own oven)
12.
Out of the oven! A strong scent of butter comes over your face
13.
Let it cool for a while to demold
14.
The cut tissue is very delicate, the taste melts in the mouth, and does not feel firm (the cake has not been used with baking powder, it is purely fluffy with butter and eggs, so the taste is particularly good)
15.
Finished picture
16.
Finished picture
