I have a child with sensory processing disorder, and
simple white butter buns are some of the few foods he eats.
It has four delicious layers, starting with a thin layer of fluffy
white butter cake, followed by a creamy smooth cream cheese filling, on which is scattered juicy sweet blackberries, and then the whole cake is smothered with a buttery sweet cinnamon flavored streusel.
Optional: 2 tablespoons to 1/4 cup bourbon whiskey 1 cup white chocolate chips - or -
make White Butter Frosting (recipe below) 1 cup dark chocolate chips
This
naturally white butter is often used as a substitute for Cocoa butter due to its uniform triglyceride composition.
On the bottom is a soft and
fluffy white butter cake, followed by a layer of fresh strawberries, then it's finished with a crunchy Graham Cracker Crumb Streusel.
Ingredients: 325 gms plain chocolate cake covering (unsweetened chocolate) 275
gms white butter at room temperature 175 gms caster sugar 4 eggs, beaten 175 gms All Purpose flour 50 gms...
Ingredients: 325 gms plain chocolate cake covering (unsweetened chocolate) 275 gms
white butter at room temperature 175 gms caster sugar 4 eggs, beaten 175 gms All Purpose flour 50 gms...
And I still don't remember eating the same with any accompaniments... it was just hot Missi Rotis and a big dollop of
fresh white butter from our cows... those were the days.
But when forced to choose between chewy, crumbly, flavorless oat bran and
delicious white buttered toast for breakfast, it's easy to tune out.
I went for this because I am a chicken fan and this was a dish of chicken morsels
in white butter, cream and tomato gravy.
Laap Kai (traditional Lao minced chicken salad) or Oua Si Kry (steamed lemongrass stalk stuffed with pork and local herbs) or French baguette (chicken, cheese, ham, tomatoes, lettuce and mayonnaise) or Perch filet (served with vegetables and
white butter sauce)
Her description of the cake intrigued me, because while it started with a
simple white butter cake, once the cake was baked you immediately spread a sweet almond mixture on top and then the cake was further baked until the almond topping turns wonderfully caramelized and crispy.
This
naturally white butter is often used as a substitute for Cocoa butter due to its uniform triglyceride composition.
Maida (All purpose Flour)-- 1 cup (100gm) Milk Powder - 1/2 cup (50gm) Sugar Powder — 1/2 cup (50gm)
White butter — 1/2 cup (50gm) Milk — 1/2 cup (75 ml) Baking powder — 1/2 spoon Baking soda - 1/4 spoon Dryfruits and cherries as per your need Almond or Pineapple essence — 1/4 spoon
I prepared
that white butter using Home made Fresh Cream.
Some dollar store gold chargers under my white plates and
my white butter dish and gravy boat and voila!