Creamy hazelnut cake (6), the milk is more fragrant, the aroma of the scorpion is looming, I like it. The cake body feels hard in the hand, and it does not feel hard in the mouth, but a moist and solid taste.
Soften the salt-free butter, add the powdered sugar and mix well with a spatula
Beat evenly with an egg beater
Add eggs, whipped cream with a whisk, stir well at high speed, egg butter cream, fully blended to present a smooth and delicate state
Add hazelnut powder and low-gluten flour
Use a spatula to mix in an irregular direction
Put the batter into the paper cup 7 minutes, the oven preheats 175 degrees, and the middle layer fires for about 25 minutes.
1. It is very difficult to soften the butter in winter. It is easy to cut the butter as much as possible. It is easier to remove a part of the butter by heating it with water. 2. After adding the powdered butter, add a powdered knife and mix it with a spatula before using the egg beater. Otherwise, the powdered sugar will fly everywhere.