Butter Half an egg 5 low gluten flour 200 grams of egg yolks Individual milk 150 grams of sugar 50 grams of egg whites 5

Steps to make butter cake

Save the recipe to your phone

Step 1

Separate the eggs from the whites, and in the yolks, first add 200 grams of flour, then add the milk, and then add the oil, mix them well and pour them into the whipped egg whites, add the sugar in three times.

Step 2

After the butter is whipped, add it in, and it will look like this, then add it to the rice cooker and turn on the cake mode to start steaming

Whole egg sponge cake, split egg sponge cake, and almond cake embryo are all made by whipping the eggs, and with the aid of the egg's foaming properties, they make a light and fluffy cake embryo that is rich in air. If you add a lot of butter to the cake mix, the fat will destroy the egg bubbles and make it difficult to bake the desired light and fluffy state.

But on the other hand, if you use enough butter, you can use the property of mixing butter with a lot of air to make a soft and flexible cake with a strong butter flavor. This is the butter cake, which is also known by the more familiar name of pound cake. The most basic butter cake is made from four ingredients: butter, sugar, eggs, and flour in equal 1:1:1:1 ratios.

There are three different ways to make a butter cake.

1. Sugar-oil method (emulsification method)

Soften the butter and stir until creamy, then add sugar and stir, so that the butter contains more air, the volume increases, and then a small number of times to add room temperature back to the warmth of the egg, the oil in the butter and the water in the egg, because of the absorbency of the sugar and the lecithin in the yolks of the emulsification of the role of the emulsification of the butter and egg, can be fully emulsified, and then finally added to the flour, the formation of a stable batter. stable state of the batter.

There are two ways to add eggs: add the whole egg and egg yolk, and add the meringue separately.

The buttercream made by the sugar-oil method has a relatively rough internal texture, contains more large air bubbles, and is soft and crumbly.

2. Powder oil method

After the butter is softened and stirred until creamy, add the flour and mix it well, then whip the eggs and sugar until white and satin, and then mix the two together. Because both the butter and egg sides of the batter contain air bubbles, the baked product expands higher than the sugar-oil method.

Because the flour is dispersed in the butter as a whole, after the eggs are added, the flour absorbs the moisture, making it less likely that the butter and eggs will separate, and the batter is tightly joined.

So the butter cake made by the powder oil method has a fine texture and a fluffy taste.

3. One-piece method

Melt the butter and mix all the ingredients well, because there is no butter and eggs to create air bubbles to make it expand, so you need to use the power of the expansion agent (baking powder). This method is suitable for use in factories for mass production. It is worth mentioning that the familiar shell madeleine cake is made by this method.

Madeleine Cake

From left to right: sugar-oil method, powdered oil method, one-piece method (with baking powder), one-piece method (without baking powder)

The top three, from left to right: sugar-oil, one-piece method, powdered oil method

The plain, unadorned butter cake doesn't have much of an edge on refrigerated desserts, which are available in a myriad of shapes and flavors. But if you're looking for a lazy, sunny afternoon, a creamy pound cake with a cup of tea or coffee will warm your body and soul more than a slice of buttercream.

Here's how to make buttercream, using the classic dried fruit pound cake as an example.

Materials 20*7.5cm high 7.5cm pound cake mold one portion

Butter --- 125g

Fine sugar --- 125g

Whole egg --- 125g

Low gluten flour --- 125g

Lemon zest --- 1 portion

Dried mixed fruit --- 250g

Rum for steeping --- moderate amount

This time, I used the sugar and oil method (emulsification method), the key to making it is to fully emulsify the butter and eggs.

1. Brush the inside of a pound cake mold with a thin layer of softened butter and line with baking paper.

2. Soften and whisk the butter until creamy, then add the sugar and lemon zest and continue whisking until white and bulky.

The butter should not be softened too much, otherwise the air will not be mixed in even if you add the sugar and mix vigorously.

3. Add the room temperature egg mixture in small quantities, stirring until the butter and eggs are thoroughly emulsified.

Be sure to add the egg mixture in small quantities, and then add it again after it has been thoroughly emulsified. In addition, if the temperature of the egg mixture is too low, it is easy to separate the oil from the water, so be sure to use room-temperature eggs, and when the weather is cold, you can heat up the egg mixture in the water as appropriate.

4. Add the sifted flour and stir with a spatula until the batter is even and glossy.

5. Add a small amount of rum-soaked, drained dried fruit to the batter and mix well.