面粉 120g cake flour
发粉 1/2 teaspoon baking powder
发粉 1/2 teaspoon baking powder
奶油 120g butter
幼糖 60g sugar
鸡蛋 2 eggs
淡奶 1 tablespoon evaporated/fresh milk
香草精华 1/2 teaspoon vanilla essence
核桃(弄碎烤香) 3 tablespoons walnut (chopped & roasted)
先将奶油和幼糖以快速度搅拌至松白
先将奶油和幼糖以快速度搅拌至松白
然后先将鸡蛋稍微打发
分次的用汤匙以每次二汤匙的蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白
分次的用汤匙以每次二汤匙的蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白
加入淡奶, 香草精华搅拌均匀
之后再分次加入过筛的粉以慢速度搅拌均匀
最后加入核桃拌匀
最后加入核桃拌匀
将蛋糕面糊倒入杯子
放入烤箱以175度 烤大约15-20分钟
竹签插入蛋糕体，拿出不沾黏，即熟透
cream the butter and sugar until fluffy and light
beat the egg lightly
add in 2 tablespoons at a time of beaten egg
into the mixture & cream until fluffy
add in milk, vanilla essence and cream well
add in sifted flour slowly and mix well
lastly add in the walnut mix well
scoop in the cake mixture into the baking cup
bake at 175C for around 15-20 minutes
cream the butter and sugar until fluffy and light
beat the egg lightly
add in 2 tablespoons at a time of beaten egg
into the mixture & cream until fluffy
add in milk, vanilla essence and cream well
add in sifted flour slowly and mix well
lastly add in the walnut mix well
scoop in the cake mixture into the baking cup
bake at 175C for around 15-20 minutes
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