Ingredients | 材料 :
Butter, room temperature | 室溫牛油
Caster sugar | 幼砂糖
Steps | 做法 :
- 用手指稍微按一下, 如果可以輕鬆地在牛油留下指印便可以開始了。
- The butter should feel soft, but not warm or melty. If your finger leaves a little indent on the butter, then it is ready to cream.
- Beat the butter until it is soft (low speed first, then change to medium-high speed and mix for 1 to 1.5 minutes). Stop the mixer every so often and scrape the butter out of the beaters with a rubber scrapper.
- Add sugar in portions and beat well. Use a rubber scrapper to scrape the mixture off the sides of the bowl periodically. The butter is "creamed" when it has almost doubled in mass and it has lightened to a yellowish-white color. Keep mixing on medium-high speed until the mix starts forming little peak-like ridges. This takes 6-7 minutes.