Soft Butter Cake


-265 g low protein flour
-1 sdt baking powder
-200 gr Unsalted butter(unsalted butter) A small cold
-1 tsp salt

250 gr Refined sugar
-16 gr cake emulsifier
245 gr Eggs, beaten (4 large eggs, to be weighed)

105 gr Flavored liquid milk

1 sdt pasta with vanilla
*If you use salted butter (salted butter) no need to add more salt
*2 Fruit Cup aluminum foil size: 22cmx10cmx6cm for dough
*28cmx28cm tray for dough base,Tata 10-12 tissue sheet in the can,Then wet the tissue with water,just until the tissue is wet,and pour away the remaining stagnant water(baked water bath method).

How to make:

Sift flour with baking powder, set aside.
Mix liquid milk and vanilla paste well, set aside.
-Mix butter,gula,salt and cake emulsifier at low speed until well blended, then increase mixer speed to high and mix until it is pale white and fluffy
Gradually add the beaten eggs,Divide it into five levels of the mixer until it is well mixed at medium speed
Add in the flour alternately with the liquid milk 5 levels can’t be all at once,Mixer on low speed until thoroughly mixed and the result is a thick, sluggish dough
Place the aluminum foil cup in the bottom pan,Pour the batter into the aluminum foil cup,Then use chopsticks or a fork handle to remove the trapped air in the batter by turning the chopsticks or fork handle in the batter
Then bake in preheated oven until done,I use temperature 170 fire degree up and down(just adjusted to the oven used)
After ripe,remove from oven and let rest 10-15 minutes
-Setelah 15 minutes remove the cake from the aluminum foil cup and leave to cool
After the cake is cold,wrap the cake in plastic wrap and store it in the refrigerator overnight before eating it