Salted butter box cake recipe

Salty cream box cake is a popular cake recipe that tastes pretty good. It requires many ingredients. In addition to ordinary eggs and corn oil, you also need to prepare milk, light cream, fine sugar and other ingredients. After it is done, put it in the oven with the upper and lower fire at about 150 degrees and bake for about 20 minutes. In this way, the salty cream box cake is ready. Let's take a look at its specific methods.

Salted butter box cake recipe

Ingredients : 3 eggs, 40 grams of corn oil, 50 grams of low-gluten flour, 45 grams of milk, 44 grams of sugar. Accessories: 250 grams of light cream, 20 grams of fine sugar, 1 gram of salt, 40 grams of biscuit foam

1. First, mix the corn oil and milk evenly, then sift the low flour into a bowl and stir roughly until evenly mixed! It's okay to see particles

3. After adding the eggs, the batter is very fine, as shown in the picture

4. After the batter is ready, we start to beat the egg whites. First, pour all the granulated sugar into the egg white bowl at once.

5. Beat at low speed for one minute, then switch to medium speed and continue beating. Beat until 70% done. As shown in the picture, lift the whisk head and the egg whites will form a curved hook shape on the whisk head!

7. After stirring evenly, pour the cake batter into the remaining meringue bowl. Continue to stir evenly using the stirring technique!

8. The batter should be smooth and fluffy.

9. Pour the cake batter into the baking pan, scrape the cake batter around with a spatula, and then gently shake the baking pan on the countertop a few times to flatten the surface and shake out the large bubbles in the cake batter!

10. Bake in the middle layer of the oven, 150 degrees on the upper fire and 145 degrees on the lower fire for 22 minutes (the temperature is for reference only, because the temperature difference of each oven is different)

11. After taking the baked cake out, gently shake it twice on the counter to shake out the heat inside, then turn it upside down on a cooling rack to cool.

12. Next, you can whip the cream. First, pour the cream, salt and granulated sugar into a bowl. Remember not to put too much salt, just a little bit is enough

13. Beat at low speed first, then at medium speed until 80% of the mixture is mixed. The mixture should be as shown in the picture.

14. Pour the biscuit foam into the cream and stir evenly. Do not make circles!

15. The state of stirring is ready!

16. Put the piping bag on a cup and put the salted butter into the piping bag for later use.

17. Take a box you want to use, turn the box mouth downwards, and print the cake base of the size you need on the cake slice.

18.Put a piece of cake base into the box

19. Then squeeze the salted butter into the cake box

20. Cover with a layer of cake base

21.Put butter balls around the cake base

22. Then sprinkle the remaining biscuit crumbs on the blank space in the middle. The finished cake is put into the refrigerator for more than four hours before eating.