Recipe: Old Shanghai butter cake

Home Cooking Recipe: Old Shanghai butter cake

Notes:

Ruby, Harbin Food Factory, Lao Dachang, Jing'an Bakery... The West Point of Old Shanghai is also varied and varied. The rich butter cake is sliced ​​with a cup of coffee, whether it is breakfast or afternoon tea. At first glance, it looks like a pound cake. In fact, they have changed quietly after passing to Shanghai.

Ingredients:

Steps:

  1. Home Cooking Recipe: Melt the butter until the finger is pressed up, there will be a dent, about 25 degrees, the sugar powder is sieved, first mixed with a stir bar, and then sent to the butter with a blender or hand (a little effort), the volume becomes bigger Turn white.

    Melt the butter until the finger is pressed up, there will be a dent, about 25 degrees, the sugar powder is sieved, first mixed with a stir bar, and then sent to the butter with a blender or hand (a little effort), the volume becomes bigger Turn white.

  2. After the eggs are evenly mixed, pour them into three in three to four times. Stir each time to blend, and add a pinch of salt.

  3. After the low powder is sieved three times, add 2, stir until no powder and then stir for about ten times, and the difference between pound cake! right here! Do not mix until it is particularly smooth! The old Shanghai-style pound cake will not be so delicate and delicate, but a bit crisp and loose.

  4. Preheat the oven to 170 degrees, bake it out to the hard skin and take it out. Continue to bake for about 40 minutes. After the time, you can take a toothpick and poke it. There is no wet flour. almost.

  5. Mix the water and sugar in B with a few drops of vanilla extract during baking.

  6. After the baking, the cake is slightly cool and then the film is removed. B is brushed up and over again, and all the brushes are finished! The plastic wrap is tight and thrown in the refrigerator for more than 3 days.

  7. Delicious needs are also worth waiting for

Tips:

1 The bonnet of this cake is made by the butter and the sifting of the flour, so the butter must be sent in place, the flour should not be lazy if it is sifted. If you want to make it higher, add one gram of baking powder and choose no aluminum. Just fine. 2 storage for more than three days in order to make the perfect integration of all parts, the foods are holding. 3 The mixing of flour and butter is the key. It is more delicate than the buffalo than the pound cake. It is basically a mixture of more than ten times.


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