Kek Butter 60-an Asli

(Old School Butter Cake)

“Kek Butter 60-an asli yang sangat lembap, mampat dan beraroma mentega. Ketahui teknik putaran mentega yang betul untuk hasil kek old school yang sempurna. (Authentic, moist, and buttery Kek Butter 60-an. Discover the correct creaming technique for the perfect old-school cake.)”

(The 60s Butter Cake is unique for its denser and heavier texture compared to overly light modern cakes. The secret to its authenticity lies in using high-quality butter and the technique of creaming butter and sugar until pale and fluffy, creating an aroma that fills the entire kitchen while baking.)

Tempoh Penyediaan: 20 minit
(Preparation Time: 20 minutes)
Tempoh Memasak: 45-50 minit
(Cooking Time: 45-50 minutes)
Hidangan: 1 loyang (8 inci)
(Servings: 1 8-inch tray)

Bahan-Bahan: (Ingredients)

• 250g Mentega Tulen (Pure Butter – pada suhu bilik)
  (250g Pure Butter (At room temperature))
• 200g Gula Kastor (Boleh dikurangkan jika tidak suka manis)
  (200g Caster Sugar (Can be reduced if preferred))
• 4 biji Telur Gred A
  (4 Grade A Eggs)
• 250g Tepung Gandum (Diayak bersama serbuk penaik)
  (250g All-purpose Flour (Sifted with baking powder))
• 1 sudu kecil Serbuk Penaik (Baking Powder)
  (1 tsp Baking Powder)
• 4 sudu besar Susu Segar atau Susu Cair
  (4 tbsp Fresh Milk or Evaporated Milk)
• 1 sudu kecil Esens Vanila
  (1 tsp Vanilla Essence)

Cara Penyediaan: (Instructions)

1. Putar Mentega: Putar mentega dan gula kastor menggunakan kelajuan sederhana sehingga adunan bertukar menjadi putih, gebu, dan berkrim. Ini adalah langkah paling penting untuk kek yang lembut.
   (Cream Butter: Cream the butter and caster sugar at medium speed until the mixture becomes pale, fluffy, and creamy. This is the most important step for a soft cake.)
2. Masukkan Telur: Masukkan telur satu persatu. Putar sebati setiap kali telur dimasukkan sebelum menambah telur yang seterusnya.
   (Add Eggs: Add eggs one at a time. Beat well after each addition before adding the next egg.)
3. Aroma: Masukkan esens vanila dan putar seketika untuk meratakan aroma.
   (Flavor: Add vanilla essence and beat briefly to incorporate the aroma.)
4. Kaup Balik Tepung: Masukkan tepung gandum yang telah diayak sedikit demi sedikit secara berselang-seli dengan susu segar. Gunakan teknik kaup balik (fold) menggunakan spatula supaya udara tidak keluar dari adunan.
   (Fold in Flour: Add sifted flour gradually, alternating with fresh milk. Use a folding technique with a spatula to ensure air stays in the batter.)
5. Bakar: Tuangkan adunan ke dalam loyang yang telah dilenser dengan mentega dan dilapik kertas minyak. Bakar di dalam oven pada suhu 160°C – 170°C selama 45-50 minit atau sehingga masak.
   (Bake: Pour the batter into a tray greased with butter and lined with parchment paper. Bake in the oven at 160°C – 170°C for 45-50 minutes or until cooked.)
6. Siap: Biarkan kek sejuk di dalam loyang selama 10 minit sebelum dikeluarkan. Potong dan hidangkan bersama teh panas.
   (Done: Let the cake cool in the tray for 10 minutes before removing. Slice and serve with hot tea.)

Tips:

• Suhu Bahan: Pastikan mentega dan telur berada pada suhu bilik (bukan terus dari peti ais) supaya adunan tidak berketul atau “split”.
  (Ingredient Temperature: Ensure butter and eggs are at room temperature (not straight from the fridge) to prevent the batter from curdling or splitting.)
• Ujian Lidi: Cucuk bahagian tengah kek dengan lidi; jika lidi keluar bersih, bermakna kek sudah masak sepenuhnya.
  (Skewer Test: Insert a skewer into the center of the cake; if it comes out clean, the cake is fully cooked.)