Crispy Butter Cake 脆皮牛油年糕
This crispy butter cake is buttery fragrant, crisp on the outside and a little gooey soft in the inside. It is gluten free, that is made of glutinous rice flour (sticky rice flour) instead of cake flour. You don’t need to use an electric mix at all, just a few quick stir and it’s ready to be sent to bake. It’s so yummy that you’ll definitely have two or three in a go. You can keep the leftover cake to chill inside the fridge and reheat it in the toaster oven for a few minutes whenever you want. The small cake still stays delicious but will lose its crispiness.
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Crispy Butter Cake
Ingredients
- 2 eggs
- 55 g caster sugar
- 190 g warm milk
- 1 tsp vanilla extract
- 50 g melted butter
- 180 g glutinous rice flour
Instructions
- Break eggs into bowl, add sugar, milk and vanilla, stir well. Then pour in melted butter and vanilla, stir well again.
- Lastly add in glutinous rice flour, mix mixture to smooth. Then pass batter through a sieve.
- Grease muffin pan with soft butter generously. Pour batter into it to about 90 percent full.
- Bake in preheated oven at 180 degrees C for about 35-40 minutes.
- Remove small cakes from pan immediately after baked.
Notes
- 脆皮牛油年糕 Crispy Butter Cake
- 香甜口感 外皮酥脆 内里糯 味道出乎意料的好吃!
- 材料:
- 2个 鸡蛋
- 55克 细砂糖
- 190克 温牛奶
- 1茶匙 香草香精
- 50克 融化牛油
- 180克 糯米粉
做法:
- 鸡蛋打入碗中和砂糖,牛奶和香精搅匀.接着倒入牛油,再搅拌均匀.
- 最后加入糯米粉, 搅匀至顺滑,过筛更细腻.
- 玛芬盘内抹上软牛油(要抹上多一点). 倒入面糊至9分满.
- 送人预热烤箱摄氏180度烤约35-40分钟即可.
- 烤好的年糕从烤箱取出即可脱模. 最好温柔的时候享用.
- 烘烤的温度和时间仅供参考，请按烤箱性能适当调整
- 小蛋糕可收进冰箱冷藏,想吃的时候放进烤箱烘烤几分钟,外皮就不脆了,但还是很美味.
