Mix with a wire whisk at high speed until fluffy, light, creamy and become pale yellow. Hi Alice, Is it underbaked? Instead, I suggest you use the high speed of your mixer, which is working better than low speed. https://tasteasianfood.com/banana-butter-cake/ Stop when the batter becomes very light and fluffy, and the color turns from the initial bright yellow to pale yellow. You will find all the latest relevant news and update about the Alipore Muslim Association of South Africa. The cake can crack, and develop long tunnels in extreme cases. Mix with high speed with the wire whisk, just like for butter and sugar. Air bubbles will trap in the mixture during the process. I hope the above is useful to you. Since I make four cakes each time, it is more practical (and less tired) to using the whisk. Drain the shrimps from the soda and put in the shrimps in the pan. Hope you got what I meant . This way is called whipping method which is not suitable for butter cake with high-fat content. Till recently one of my friend suggested need to separate the egg.. anyone tried this way? The gluey streaks may due to two causes – underbaked and incomplete mixing. In my opinion, higher speed helps to trap more air during creaming process, and generally yields fluffier texture. The formula is for 8-inch pan so if you do so; you need to make a larger amount. Thank for trying out the butter cake recipe. https://tasteasianfood.com/butter-cake/. Take a look at 60 minutes to see if it has cooked and changed color. If you make sponge cake or chiffon cake, you need to beat the eggs until the volume is triple and add the melted butter to it later. Hi Wuga, You can take a look at it: I crack all the eggs into a large bowl and milk in another. I do notice that not only for this but other cakes too. And can i use the same measurements using a round baking pan? 1. That is exactly why I may not getting the desired result even though I follow one hundred percent of the recipe. Thanks. Hi! I have tried to use 70g or 60g sugar for every 100g of flour. Hey, I tried to bake your cake. Continue to bake for another ten minutes if the color has not reached the expected tone. I have kept the new version for two days at room temperature, and it is OK. Thank you once again for imparting your knowledge. 2. I will keep the butter cake in the freezer if it is for more than a week. If you like milk, I suggest you can try another recipe – butter cake which contains quite a lot of milk. This is my 2nd attempt using 330g butter. 2. Mix the cake batter longer with a higher speed to ensure it is homogenous. KP Kwan. Since this is a butter cake, I would suggest using the best butter that you can find. Thanks. 2. I’ve try this recipe. 2. In future, you can get the conversation from any internet free tools. 1. I ever made other recipes for butter cakes , am not sure what its wrong..its come out good but a bit dried, not be moist and buttery as your recipe. You can try to ensure the sugar and butter are mixed until very fluffy before adding the egg and the milk, then mix again until homogenous. 2. Thank you so much for sharing so detailed an explanation. KP Kwan. The only problem is. It reminds him of his childhood because he came from a poor background and butter cake was such a luxury at that time. 1. Add in the butter and stir until melted. Is the size of pans matter to this vanilla cake? If you bake more than one cake, do not let the pans touch each other in the oven. As an Amazon Associate, I earn from qualifying purchases. I thought of adding some raisins, pre-soaked in water to plump them up, tossed then mixed with a bit of flour before adding into the cake batter…this supposed to stop them from sinking to the bottom of the cake , that’s what I read somewhere. It’s fluffy and yummy!. Apr 2, 2019 - This is a recipe for Baked Tahong with Butter Cheese and Roasted Garlic. I thinked the reason was temperature, wasn’t it? KP Kwa. I recently increased to 175°C/350°F and still work fine. 1/4 cup Butter. Love the detailed explanation to every step. Hi. [5]. The surface will be a little further from the top element of the oven and can reduce the chances of cracking at the last minute. But not sure I got the eggs right though…. Hi Irene, I will try again coz my final batter is slightly thicker than what I see in your video. I didn’t change anything your recipe so I thought temperature was the main reason. I live in Australia, but when I visit Malaysia, where is your restaurant – I would love to come and try your authentic cuisine, or at least tell some of my relatives who live there. Whatever you make, I recommend an 8 or 9 inch round cake. But just glad the cake came out fine.. Hi Kema, Can I ask which part of the cake do u place it in the oven ? Thank you for your reply. A little tip: You need to beat the butter and sugar until very fluffy, light, color change from bright yellow butter color to pale yellow, and look like fluffy icecream. Yes. The best way to keep butter cake is in the refrigerator if you want to keep it fresh. Hi Mae, If you want to make it moist, you can increase the butter and increase the milk by ten percent, or both, I just had to share this with you even though it's not my own recipe. Will try again next week without fan and maybe at 160. KP Kwan. Here is the link to the banana cake recipe. Add the milk and mix again until the mixture is homogenous and curd-like. I’ve tried your recipe over the weekend and I’m thrilled that my cake turned out alright except for a slight dome in the middle of the cake. Each oven is different. You are right. Bake immediately. We do not use artificial orange flavor and store-bought orange juice, but only fresh juice for the same reason. Hi Nic, I mix in the eggs and milk at high speed. Add milk, cake flour, baking powder, and vanilla extract to the egg yolk mixture. Note: This post may contain affiliate links. As I mentioned in your other comment, you need to calculate and change proportionately of each ingredient. We are a non-profit organisation which is involved in numerous welfare and social responsibility schemes in the muslim community. Wow!quite helpful. It may happen anytime at the last 1/3 of the baking time. the oil keep coming out. Check the color to decide if you need extra time to bake it until golden brown. It all depends on the quantity, the speed, and the power of your mixer. If you use the salted version, ignore the salt in the recipe. Apr 2, 2019 - This is a recipe for Baked Tahong with Butter Cheese and Roasted Garlic. Have butter and eggs some thin layers, about half cm, which should a! And keep it up to 1000g egg plus 40 of milk to see it! Not dense and will delay the top temperature and timing as in the from... 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