My Baking My Style

泡杯茶，吃口蛋糕😋

Butter Cake

Ingredients 材料

* Unsalted Butter 无盐牛200g
* Sugar 细砂糖 100g
* Salt 盐 1g

* Eggs 鸡蛋（过滤 Strained)160g

* All-Purpose Flour 普通面90g
* Ground Almond 杏仁粉 10g
* Cake Flour 低筋面粉 50g
* Baking Powder 泡打粉 3.5g

* Heavy Cream 鲜奶油 30g

Method 做法:-
1. Beat butter, sugar, and salt until light and fluffy
(将牛油、糖和盐打发至颜色变浅、体积膨松)

2. Gradually add the strained eggs in several additions, beating well after each addition.
(分次加入过滤后的蛋液，每次加入后充分搅打至完全融合)

3. Sift together all-purpose flour, almond flour, cake flour, and baking powder.
(将普通面粉、杏仁粉、低筋面粉及泡打粉混合过筛)

4. Fold the dry ingredients into the butter mixture.
(将粉类分次加入牛油糊中，轻轻拌匀)

5. Add heavy cream and mix until the batter is smooth.
(加入鲜奶油，拌至面糊顺滑均匀)

6. Pipe batter into prepared pan.
(将面糊倒入模具)

7. Bake at 175°C for 21–22 minutes or until a skewer inserted comes out clean.
(以 175°C 烘烤 21–22 分钟，至竹签插入中心无湿面糊即可)

8. Remove from oven, cool for 10 minutes, then unmold and cool completely.
(出炉后放凉约10分钟，再脱模完全冷却)

Tips ：

@ 记得牛油的温度必需保持在22C-24C，这样到最后全部蛋液都能融合一起。

🎈這次我加了檸檬皮碎～lemon zest

🎈Eggs should be at room temperature to prevent curdling
（蛋液需回温，以免油水分离)

🎈If using a larger loaf pan, baking time may need to be extended to 30–40 minutes
(若使用较大的长条模，烘烤时间可能需延长至30–40分钟)

🎈Ground Almond adds extra fragrance and a finer crumb.
(杏仁粉能增加香气及细致口)