Ingredient:
Unsalted Butter: 80g
Flour: 145gr
Chicken eggs: 1 egg
Sugar: 60g
Fresh milk: 10ml
Vanilla
Step 1: Make the butter mixture
- Put unsalted butter in a bowl, beat well for 1 minute
- 60g sugar divided into 3 times into the butter, each time beat the mixture evenly (or you can use a whisk)
- Add 1 egg into the butter-sugar mixture and beat until fluffy
- Add 1 tube of vanilla, 10ml of fresh milk into the mixture and mix well
Step 2: Mix the dough
- Add 145g of flour to the butter-sugar-egg mixture and mix well
- When all is mixed, put the mixture in the ice cream bag
Step 3: Bake the cake
Place the parchment paper on the baking tray and gently squeeze the frosting bag to create a pretty flower shape for the cake
Step 4: Bake the cake
- Place the baking tray in the oven, select the TOAST mode to bake the cake at 160°C for 15 minutes.
- Turn on the oven for another 5 minutes at 80°C until the cake is crispy and golden.
