Cooking Steps

1. 

   Step1:Preparation 1. Weigh all materials 2. Soften the butter at room temperature in advance. The best degree is to poke the butter with your fingers 3. Mix the low gluten flour and baking powder and sift them for us

2. 

   Step2:Prepare a piece of oiled paper. Cut out the proper size according to the mold. The paper should be the same height as the mold, or higher than the mold height

3. 

   Step3:Stack it up and put it into the mold. To be use

4. 

   Step4:Take a clean, waterless basin. Pour in the softened butter. Add in the sugar (the finer the sugar, the better the mixing

5. 

   Step5:Stir evenly with scraper and pres

6. 

   Step6:After mixing evenly, use electric eggbeater to whisk for 5 minutes at high speed. Next to the container basin, whisk in circles

7. 

   Step7:Gradually you will find the butter white and fluffy. It's a bit like cream. (after being sent, there is no white fluffy. It may be that the butter temperature is too low or the speed of the mixer is too low. It can be adjusted by mixing under the basin with a warm towel pad.

8. 

   Step8:Add the egg liquid into the butter four times. Wait until the egg liquid is completely absorbed each time. Add the next egg liquid

9. 

   Step9:The state of being mixed with the first egg liquid. The next egg liquid can be added after being mixed into this state

10. 

    Step10:After adding the last egg liquid, whisk for 2 minutes at high speed. The volume will expand and become larger. The texture is also soft and fluffy. You can see that the volume of the face is twice as large. It is wet and glossy and creamy

11. 

    Step11:The next step is to add flour and stir it. This part is very important. Add sifted flour at one time. Stir it in a large amount with a scraper (as shown in the figure, the left hand holding basin is at 9 o'clock. The scraper is at 2 o'clock. Scrape the butter along the chassis to 8 o'clock on the left hand

12. 

    Step12:Hang it up and move it to the middle. Turn the basin anticlockwise to 7 o'clock. Turn the scraper's hand to shake off the batter. Go back to step 1

13. 

    Step13:Whisk the batter back to the center of the basin gently and quickly every time. Then press the batter with the back of the knife to stir it

14. 

    Step14:In the book, after 35 times of mixing, the powder particles gradually disappear. Then mix 45 times in the same way. I don't have a detailed number of times. Stir until the paste is obviously smooth and glossy

15. 

    Step15:Mix the batter and put it into the mould respectively. Use a scraper to adjust the batter. The middle part is shorter and the four ends are higher. After installation, knock the mould gently to make the cake compact and eliminate bubbles

16. 

    Step16:Heat the oven 180 degrees. Light the oven 160 degrees. Preheat for 5 minute

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