Easy desserts made with butter

When we think of what butter can be used for, what comes to our mind are cakes, cookies, bread, etc. Indeed, butter’s home ground is in baking desserts. In fact, we can make a lot of snacks at home, such as rice cooker cake. It doesn’t even require tools like an oven. Just mix gluten flour, butter, milk, eggs, sugar, etc. together, put it in the rice cooker and set the time. It’s done. It’s very simple.

Butter pudding method:

【raw material】

3 slices of toast, 60g butter, 200ml milk, 2 eggs, 50g sugar, 5g cinnamon powder, a little almond slices

【practice】

1. Put a little water on the knife, cut off the hard edges around the toast, and then cut into pieces 1/2 the size of the cake mold;

2. Apply a layer of butter around the cake mold, and evenly apply butter on the toast slices, then place a layer of toast on each piece and sprinkle with appropriate amount of cinnamon powder;

3. Cake until the toast slices and the cake are the same height. Bring water to a boil in a soup pot. Place the remaining butter (about 40 grams), milk, and sugar in a bowl over medium heat. Stir until the butter and sugar are completely dissolved.

4. Take out the bowl, add eggs, and beat with a whisk to cool it down. When the pudding liquid becomes thick, pour it into the cake mold so that the pudding liquid can be absorbed by the toast.

5. Finally, sprinkle appropriate amount of cinnamon powder and almond slices on the top of the pudding, put it in an oven preheated to 220 degrees, and bake at 200 degrees for 15-20 minutes, until the surface of the pudding becomes browned and crispy.

2. Rice Cooker Cake

The materials needed are eggs, baking powder, and other materials (such as raisins, etc.)

1. Crack several eggs and beat them continuously until they become completely foamy.

2. Slowly add baking powder and sugar, stirring as you add;

3. Add other auxiliary materials;

4. Put it in the rice cooker. Set the time.

Butter Roll

Soften 33g butter at room temperature.

Mix 200g flour, 20g white sugar, 2g salt and 10g milk powder.

Heat 110g of milk in the microwave for 50 seconds, then add 3g of dry yeast into the milk and stir well for later use.

Slowly pour the milk with yeast powder into the flour and start kneading the dough into a smooth dough.

Then gradually add the softened butter into the dough. During this process, you can add some flour to adjust the degree of dryness and wetness. The dough is then kneaded into an expanded stage where it can be stretched into a thin film.

Cover the kneaded dough with a moist cloth and let it ferment at room temperature (25 degrees) for more than 1 hour. Let it rise until it is about twice as large as the original dough.

For the fermented dough, press out the gas in the dough with your hands and knead the dough evenly. At this point, the dough has returned to its original size.

Roll each dough into a ball with your hands and let it sit at room temperature for 15 minutes.

Use a rolling pin to roll one of the small doughs into an oval shape, then roll it up from top to bottom.

Use your hands to rub the rolled dough back and forth until it becomes a shape with one end thin and the other end thick.

Then use a rolling pin to roll out the kneaded dough. (When rolling the dough, place the thick side upwards and the thin side downwards.)

Roll up the dough from top to bottom. While rolling, hold the dough below with your hands to stretch it slightly. After the dough is rolled, hide the "pointy" part at the bottom.

Follow this step to make all the dough. Line a baking tray with cooking paper and place the shaped dough pieces on the baking tray one by one.

Find a container, put hot water in it and put it into the oven together with the baking tray, close the oven door, and carry out secondary fermentation.

After fermentation, take out the baking tray and preheat the oven to 190 degrees. At the same time, use a brush to brush a thin layer of egg wash on the surface of the bread.

Bake in the oven for about 20 minutes.