Marble butter cake

Marble butter cake

Introduction:

"Butter cake is very suitable for winter, especially the strong chocolate flavor ~ ~"

Production steps:

Step 1: prepare the materials, sift the flour, weigh the sugar, butter and eggs, and preheat the oven for 160 degrees.

Step 2: in addition, prepare the mold (6-inch mold), brush the melted butter on the inner toilet with a brush, and put it into the freezer (although it is not sticky, it is still brushed).

Step 3: beat the butter with an egg beater and add sugar in several times. Slowly, the butter will turn white and the volume will increase.

Step 4: add a small amount of beaten egg liquid for many times, and continue to beat with the beater. Pay attention to the small amount each time, otherwise the oil and water will be separated one by one, and it is not easy to stir.

Step 5: after mixing, add brandy and use Changyu.

Step 6: add the powder, if it's not easy to stir, still use the egg beater, it's OK.

Step 7: mix well.

Step 8: melt the chocolate in water.

Step 9: make an appearance.

Step 10: take a spoonful of batter and put it in.

Step 11: mix well.

Step 12: pour it back into the basin and stir it with a scraper. Don't mix it too well.

Step 13: take out the mold in the refrigerator, sprinkle flour, rotate and beat it (ah ~ ~ how do I describe this action?) In a word, let it all sprinkle flour. It's not perfect. Let's make do with it.

Step 14: back into the mold, 160-170 degrees, 25 minutes. It's out of the oven.

Step 15: pour it out.

Step 16: cut, marble texture.

Step 17: good looking and delicious.

Step 18: Xiangnong.

Materials required:

Eggs: 2

Butter: 100g

Sugar: 60g

Low gluten flour: 90g

Corn starch: 20g

Dark chocolate: 10g

Brandy: 10g

Baking powder: 2G

Salt: right amount

Note: I use 70% chocolate, which is a little bitter, so I use very little. If I use ordinary chocolate, I can increase the amount

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet