another great news to share!
butter cake was a success!!!!
even though i thought it will turn out to be like last time and taste like 'hou kuey' (chinese bai bai de cake lol!!)

but nonono!!

i use gold medal - all purpose flour instead of self-raising flour (of course with substitute agent)

unsalted butter become salted butter (cowhead brand which i bought ytd 2 for $4.85 and didn't realized its salted until i start mixing it with sugar!!)

milk i use cowhead brand instead of master pura (its from australia too =D and lots cheaper!)


and while mixing of butter + sugar, it was like different from last time at the baking class.. but i continue to add egg! then still weird!! in lumps like that.. then continue to add add add.
after last stage of adding the milk, the whole batter was sticky type and not those "watery smooth" type. then i slowly spread the sticky batter into the tin and try to make a hole in the middle as taught by Patricia!

then..... watching it raising in the oven..... and poked it after 30 mins and found out that the batter is already clean! and i put the aluminum foil on it and continue for 5 mins or so..
then its already done!!! (dont even need 45mins this time =D)

and it taste real good. SOFT to bite and melt in the mouth :)))))

HURRAY!

pics pics pics!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!














need to do my work liao. BYE.
| i love eu darling |