Table of Contents
Preheat the oven to gas mark 5/190°C/170°C. Butter and line with baking paper a 10-inch tin. In a mixer, add in half of the butter with the sugee and beat until soften and slightly pale. then remove and set aside 3. In the same mixer, add the rest of the butter with the sugar and beat the mixture until the sugar has dissolve and the mixture is pale
Japanese Buttercream is pretty much like European buttercream. Soft butter is mixed into a sweet meringue with flavoring such as vanilla or liqueur. Buttercream cakes used to be very popular in Japan. Ever since whipped heavy cream cakes emerged in the 1970s, though, buttercream cakes were eclipsed and have become next to nonexistent today.
I like Challenge brand unsalted butter. Use a hand mixer or stand mixer to make the cake batter. Sift the flour for a smooth cake batter. Yogurt is preferred over milk and will make the cake extra soft, fluffy and moist. To avoid over browning of the top of the cake, cover it halfway while baking with a sheet of aluminum foil.
Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 – 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…