Butter Round Cake: Traditional Chinese Recipe & Ratios
In short: Traditional Chinese Butter round cake. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3014 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
butter round cakeRaw material formula 400g eggs, 200g white sugar, 200g flour, a little vanilla powder, 600g butter sauce, 200g sugar water, 50ml brandy, 50g canned pineapple, 50g canned oranges, 50g canned white cherries, 25g chocolate candy, a little food.Preparation method 1. Wash and peel the eggs, put the egg liquid into a stainless steel pot, add sugar and vanilla powder, and beat with a whisk until it becomes fluffy. Pour the flour into the egg mixture pot, mix evenly, pour it into a round iron ring mold lined with white paper (the iron ring mold is 6 cm high and 25 cm in diameter), flatten it and place it in 180℃Bake in the oven for about 30 minutes, when the surface is golden brown and elastic when pressed, it is done. After taking it out of the oven, place it on a wooden board covered with white paper and let it cool before use.2. Stir the butter sauce until soft and fluffy. …
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