Ingredients: 80g of butter, 80g of low-gluten flour, 2 eggs, 40g of sugar, 2g of baking powder

Directions: (1) Melt the butter into a liquid in advance over water.

(2) Beat the eggs, add granulated sugar and stir until dissolved.

(3) Sift in the low-gluten flour and baking powder, and stir until there is no dry powder and no particles.

(4) Add the melted butter and stir until the ingredients are fully incorporated and the cake batter is smooth.

(5) Put the cake into a piping bag, clip it with a binder clip, and put it into the refrigerator to chill for about an hour.

(6) squeeze in the mold (if you use a non-stick mold, you need to spread a layer of butter in the mold in advance), eight full can be. Oven top and bottom tube 160 degrees preheated. Send into the preheated oven, upper and lower tube 160 degrees bake about 20 minutes.

2, garlic butter roast chicken

Ingredients: salt (marinade) 2 tsp, red pepper powder (marinade) 2 tsp, black pepper powder (marinade) 1 tsp, crushed black pepper (marinade) a little, garlic powder (marinade) 1 tsp, sugar (marinade) 1 tsp, children's chicken (the main ingredients) 1KG, potatoes (the main ingredients), onion (the main ingredients), bell peppers (the main ingredients), a few cloves of garlic cloves (the main ingredients), large Garlic cloves (garlic butter sauce) 3~4 cloves, butter - softened at room temperature (garlic butter sauce) 100g

Method: (1) Seasoning Powder: Mix all powder ingredients well. Chicken should be processed first: cut off the neck, butt, claws, and then dry.

(2) chicken all over the body once smeared with vegetable oil, bagged in the refrigerator refrigerated marinade overnight.

(3) Grind the garlic. (Mincing with a knife is fine.) Soften the butter at room temperature and add the garlic paste until smooth.

(4) Bake the vegetables on a baking sheet. (You can use any other vegetables you like.)

(5) Tie up the legs in tinfoil, wrapping around the exposed bone.

(6) Dry the chicken slightly and rub it with a little garlic butter sauce, tucking under the skin as well. (It's hard to spread, but you can put it directly on the chicken, it will melt and run down when baking)

(7) Preheat the oven to 180 degrees and bake for 30 minutes. Remove from the oven and spread the garlic butter sauce on the chicken, then bake at 180 degrees for another 30 minutes.

(8) At the end of 30 minutes, insert a toothpick to check if there is any blood, if there is no blood, it means it is cooked. Bake at 220 degrees for 10 minutes for color. Finish!

3, butter baked potato star

Ingredients: 150g salmon, potato star 200g, 100g butter, 30g fresh dill, 10g minced garlic, salt/black pepper moderate, cooking oil moderate

Method: (1) the salmon, seasoned with salt and black pepper and fry until golden brown;

(2) potato star over the oil (180 degrees Celsius) deep-fried until golden brown, remove the oil;

(2) potato star over the oil (180 degrees Celsius) fried until golden brown, remove and strain the oil;

(3) heat the pan and add butter to sauté the dill and garlic, then pour in the right amount of boiling water, seasoned with cornstarch to reduce the sauce;

(4) put on the salmon, potato stars can be.