Hong Kong-Style Mini Butter Cake 港式牛油蛋糕仔
I have to say, this is by far the BEST butter cake I ever had! Trust me, if you love butter cake, you will love it! I even have one-second hesitate if I share the recipe with you guys or keep it for myself and bake these cakes to sell! HAHAHAHA
I said this is Hong Kong style, because in local Hong Kong bakery shops, there are always a big tray of mini butter cake that for sale, by weight. I remember I always love it and they are so rich butter flavour, but also light and soft. So easy to make and I hope it will bring you back some childhood memories too. Enjoy!
這個是我做過最最最最好味的牛油蛋糕食譜！我是有一秒想凡藏食譜，做這蛋糕仔去賣 HAHAHAHA。如果你喜歡港式餅店按磅數賣的小蛋糕，你必定會喜歡這個！
充滿牛油香，鬆軟好味！細細個，一口一個，超級超級好味！超簡單易做，但要跟足食譜份量，不要加減材料，才會做到呢！新手都做到，一定要試！
Beat the butter and sugar until pale and fluffy, then add in eggs, mix well.
Sift in flour and baking powder, mix well. Add in milk, mix till well combined.
Pour/ pipe the mixture into lined cake tins, pop in preheated oven at 180C, bake for 15-18 minutes. Enjoy!
*This recipe can make around 30 mini cakes. You can also bake in bigger tin, which need longer time to bake.
* Store the cakes in airtight box, can keep for 3 to 4 days
用電動打蛋器打發牛油和糖，然後下雞蛋拌勻
篩入麵粉和泡打粉，拌勻，再加入牛奶，拌勻
將蛋糕糊倒入模內，放入已預熱180度C焗爐，焗約15-18分鐘即成！
＊這個食譜可做約30個小蛋糕
＊也可以做大的蛋糕，但烤的時間會長一點，要小心觀察
＊將蛋糕放入密封盒內，存放室溫三至四天
- 120 g butter
- 100 g sugar
- 2 eggs
- 130 g cake flour
- 1/4 tsp baking powder
- 30 ml milk
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Beat the butter and sugar until pale and fluffy, then add in eggs, mix well.
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Sift in flour and baking powder, mix well. Add in milk, mix till well combined.
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Pour/ pipe the mixture into lined cake tins, pop in preheated oven at 180C, bake for 15-18 minutes. Enjoy!
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*This recipe can make around 30 mini cakes. You can also bake in bigger tin, which need longer time to bake.
* Store the cakes in airtight box, can keep for 3 to 4 days
Based on 7 Review(s)My New Cookbook
