Bakes
by CookWhatHK1 saved
Reference baking time: 140C for 60 minutes.
Soften the butter at room temperature (a finger should leave a soft imprint), add the caster sugar, and beat at low speed until pale and fluffy.
將牛油放在室溫下軟化，直到用手指輕輕按壓就能留下指印的程度。把軟化的牛油和幼砂糖一起放入攪拌碗中，用低速攪拌，直到混合物變得幼滑且蓬鬆發白。
Add the eggs one at a time, mixing well between each.
將雞蛋逐隻加入，每加一隻都要拌勻，確保完全混合。
Sift the dry ingredients together, then fold into the batter with a spatula using a cutting motion.
接下來，將所有粉類（香港粉、奶粉和泡打粉）一起過篩，再用刮刀以切拌的方式，輕柔地將這些乾粉與濕麵糊混合均勻。
Add the milk and mix until evenly combined.
倒入牛奶，再次輕輕攪拌，直到所有材料完全融合。
Pour into the tin, filling about 70%. Reference oven setting: 140C for 60 minutes.
將準備好的麵糊倒入蛋糕模具中，大約填滿七分滿即可。烘烤時，建議將焗爐預熱至140度，烘烤約60分鐘。 贴士 關於焗爐的烘烤時間，建議設定為140度，烘烤大約60分鐘。
