牛油蛋糕 Butter Cake

Описание: 大家好，今天和大家分享這款材料簡單又容易上手的牛油蛋糕。 牛油蛋糕的口感濕潤細膩，奶香濃郁。牛油蛋糕一定要用高品質的牛油才會烤到超香的口味，吃了停不了口！烤製的時候，整個厨房迷茫著濃郁的奶油香。蛋糕放置至隔天，待回油后，口感及香味會更佳，再搭配一杯茶或咖啡，簡直太幸福了！

**大家可以使用攪拌器來攪拌麵糊喲！這食譜做出來的蛋糕依然鬆軟可口好吃。

📎食譜 Recipe
材料配方 Ingredients：
無鹽奶油 250克 （室溫）/ Unsalted butter 250g (room temperature)
鮮奶 （室溫）50克 / Milk 50g (room temperature)
鷄蛋 5個 （室溫）/ Whole eggs 5pcs (room temperature)
香草精 1/2tsp / Vanilla extract 1/2tsp
細砂糖 160克 / Castor sugar 160g
自發麵粉 250克 / Self raising flour 250g

製作步驟 Instructions：
1.預熱烤箱170攝氏度。
Preheat oven to 170°C.
2.將蝴蝶棒放入主鍋。 將軟化奶油和細砂糖放入主鍋，以2分鐘/速度3.5，攪拌混匀。
Insert butterfly whisk. Place softened butter and sugar in mixing bowl, beat 2mins/speed 3.5.
3.將鮮奶，鷄蛋和香草精放入一個碗中備用。啓動40秒/速度3.5，然後將鷄蛋鮮奶混合物慢慢倒入洞口里，一邊攪拌一邊分次加入鷄蛋。
Add milk, eggs and vanilla extract into a bowl and set aside. Mix 40sec/speed 3.5, add the egg milk mixture one egg at a time through the hole in mixing bowl lid while mixing.
4.加入自發麵粉，以30秒/速度2，攪拌混匀。必要時用刮刀混合均匀。
Add self raising flour, mix 30sec/speed 2. Mix with spatula if necessary to combine well.
5.將蝴蝶棒取出。將麵糊倒入已鋪好烘培紙的蛋糕模里。
Remove butterfly whisk. Transfer the cake mixture into the prepared cake mold that lined with parchment paper.
6.烤箱預熱170攝氏度，入烤箱烘烤35-40分鐘（每一台的烤箱不同，請大家自己斟酌烤箱溫度与時間)。在烘烤至10分鐘，小心取出，用小刀在麵糊中心畫一道線。將木籤或牙籤插入蛋糕中，如果牙籤拿出來時是乾淨及沒有濕麵糊，那麽就可以从烤箱中取出蛋糕，然後離模。將蛋糕放在晾架上，把烘培紙輕輕撥開，然後放至晾涼就可以食用。待蛋糕稍凉后，就可以享用啦！
Preheated oven 170°C for 35-40 minutes (Everyone's oven is different, you have to adjust the temperature and baking time). After baking for 10 minutes, carefully take it out and draw a line in the center of the batter with a knife. To check if the cake is fully cooked, insert a wooden skewer or toothpick into the middle of the cake and if it comes out clean with no wet batter then remove the cake from the oven and demould. Place the cake on the cooling rack, then gently remove the parchment paper and let it cool before eating. After the cake slightly cool down, then it’s ready to cut and serve!

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