Wednesday, April 21, 2010

Butter Cake

My successful attempt of butter cake!. Finally, I made it after failing many times. This is the texture that I was exactly looking for. I used the same old recipe as previous marble cake. However, I halved the recipe as original amount was meant for 4 cakes, which is too many for our consumption.

In original recipe,we used all in method. However,I realized my small mixer (at home) is not capable of doing that (failed badly twice) and thus I used sugar butter creaming method. It works for this time. I am quite satisfy with the result. I knew there is nothing wrong with the recipe as we tested at BITC. Now, it is confirmed that the mixer is the one which giving me problem. If you are having a small mixer like mine, I think this method is the best for you too.
Here is the method
  • Sift all the dry ingredients, set aside.
  • Cream sugar and butter till light and fluffy.
  • Add in eggs, one at a time. Scrape down after each addition.
  • Finally gently fold in flour mixture , alternatively add in water.
  • Pour the batter in a baking pan . Bake in 150 degree C preheated oven for 1 hour.[ After 20 mins of baking, I cover the top with Aluminium foil as the fan is on top (to prevent from burning) . Then remove it after 25mins of baking time and continue to bake to complete 1 hour.]
  • Remove the cake from pan. Let it cool on wire rack and ready to serve. Enjoy!

အၾကိမ္ၾကိမ္အခါခါ ပစ္ရၿပီးတဲ႔ေနာက္မွာ လုိခ်င္တဲ႔အေနအထားကိုရသြားပါၿပီ။ သင္တန္းမွာလုပ္တုန္းကေတာ႔ အေကာင္းပါ။ အိမ္မွာၿပန္လုပ္တဲ႔ အခါက်မွာသာဆိုးဆိုးရြားရြားကို ပ်က္ေတာ႔တာပါ။ မုန္႔ပ်က္တုိင္း အၾကီးအက်ယ္စိတ္ဓာတ္က်တာကေတာ႔ ထံုးစံပါဘဲ။ ထပ္မလုပ္ခ်င္ေလာက္ေအာင္ အထိပါဘဲ။ oven ေၾကာင္႔မ်ားလား။ အပူခ်ိန္ေၾကာင္႔လား။ ေထာပတ္အပူခ်ိန္ေၾကာင္႔လား အမ်ိဳးမ်ိဳး စမ္းၾကည္႔တာပါဘဲ။ ၂ခါလံုး ဆရာ႔ကို သြားေမးေတာ႔ သူကလည္း အမ်ိဳးမ်ိဳးေၿပာတာပါပဲ။ မုန္႔တစ္ခု ပ်က္တယ္ဆိုတာ အေၾကာင္းတစ္ခု ထဲေၾကာင္႔မဟုတ္ပါဘူးတဲ႔။ အကုန္လံုး က contribute လုပ္တယ္လုိ႔ဆိုပါတယ္။

စိတ္မေလ်ာ႔ဘဲေနာက္ဆံုးတစ္ၾကိမ္ေတာ႔ ရေအာင္လုပ္မယ္ဆိုလုပ္ၾကည္႔ေတာ႔မွ ရသြားပါေတာ႔တယ္။ သင္တန္းက အစ္မတစ္ေယာက္ အၾကံေပးတာလဲပါပါတယ္။ ပ်က္သြားတဲ႔ မုန္႔ အတံုးေသးေသးေလးကို သင္တန္းမွာယူသြားၿပီး ၿပတာနဲ႔ အဲဒီ အစ္မက တန္းေမးပါတယ္။ ဘာ mixer သံုးလဲဆိုၿပီးေတာ႔ေလ။ phillip ကmixer အေသးေလးသံုးတယ္ဆိုေတာ႔ သူက နင္အဲဒီ mixer ကို လြင္႔ပစ္လုိက္လုိ႔ရၿပီဆိုၿပီးတန္းေၿပာေတာ႔တာပဲ။ သူ႔တုန္းကလဲဒီလုိပဲၿဖစ္ဖူးလုိ႔ပါ။ အိမ္က mixer အေသးေလး ကအေပ်ာ္တန္းအတြက္ပဲ ရည္ရြယ္တဲ႔ပံုပါဘဲ။ ပါတဲ႔ ဒလက္ ေတြကလည္း သိပ္မေကာင္းပါဘူး။ Speed လည္း ထိန္းလုိ႔သိပ္မရေတာ႔ ဂ်ံဳေမႊတဲ႔ အခါမွ ၿပသနာတတ္ေတာ႔တာပါဘဲ။

mixer လည္းထပ္မ၀ယ္ႏိုင္တာေၾကာင္႔ ရွိတာနဲ႔ ပဲရေအာင္လုပ္မယ္ဆိုၿပီးလုပ္ရင္းနဲ႔ၿဖစ္သြားတာပါ။ မုန္႔ေမႊတဲ႔ နည္းကိုသင္တန္းကအတိုင္းမလုပ္ဘဲ တၿခားတစ္မ်ိဳးနည္းနဲ႔လုပ္တာ အဆင္ေၿပသြားပါတယ္။ နည္းကို အေပၚမွာေရးေပးတယ္ေနာ္။ Mixer အေသးပဲ ရွိတဲ႔ home baker ေတြနဲ႔ အဆင္ေၿပမယ္လုိ႔ထင္ပါတယ္။

3 comments:

KT said...

:( I just made that and ..... :((
coz I didnt see the temperature correctly and set to 180*C. Eeeeee
By the way thaks for sharing all this!!!!!

lone lone said...

can u write with the Burmese language for this ?

yadanar htun said...

အမ သမီးလည္းအဲဒီmixerအေသးသံုးတယ္။မုန္႔လုပ္ရတာအဆင္မေျပဘူး။အမေျပာျပတဲ႕ေမႊနည္းကအေပၚမွာဆိုတာမေတြ႔လို႔ေျပာျပေပးပါလား။ကိတ္ေမႊတာအဆင္ေျပခ်င္လို႔။လႊင္႔ပစ္ရတာလည္းမ်ားျပီ။