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Apple cake is delicious, not difficult to do, should try it now🥰

Section 1

- 2-3 green or red apples

- Fresh butter.

* Cut the apples into pieces, stir them with butter until slightly soft, and set aside to cool completely.

Section 2

-All Purpose Powder 120 grams

- 1 teaspoon baking powder

-1 / 4 teaspoon salt

- 100 grams of fresh butter.

- 120 grams of sugar

- 2 chicken eggs

- 1 / 2 teaspoon vanilla smell

* Beat the butter and sugar until it is lightly fluffy (the color will soften). Add the eggs one by one. Mix well, followed by the smell of vanilla. Mix well.

* Glide all the dry stuff down. Mix it well.

* Put the apple part in it. Use a spatula to mix well.

* 7 or 8 inch print (we use 8 inch because we like high cakes)

* Bake the fire on the bottom 160 degrees for 50 minutes or until cooked.

# Apple cake # applecake # tiktok kitchen # Giving out recipes # Delicious must try

2025/11/12 Edited to

... Read moreถ้าใครค้นหา apple cake / แอปเปิ้ลเค้ก แล้วอยากได้เค้กที่ “หอมเนย นุ่ม ไม่แห้ง” เราว่าสูตรนี้ตอบโจทย์มาก แต่มีทริคเล็กๆ ที่ช่วยให้ทำออกมาสวยและอร่อยขึ้นอีก (จากที่ลองทำหลายรอบแล้วชอบใช้วิธีนี้ค่ะ) 1) เลือกแอปเปิ้ลแบบไหนดี? - แอปเปิ้ลเขียว: เปรี้ยวสด ช่วยตัดหวาน กินแล้วไม่เลี่ยน - แอปเปิ้ลแดง: หอมหวานกว่า เนื้อจะนุ่มไว ถ้าอยากบาลานซ์ เราชอบผสม 2 แบบ หรือเลือกผลที่แน่นๆ ไม่ช้ำ จะได้ชิ้นแอปเปิ้ลสวยในเค้ก 2) ผัดแอปเปิ้ลให้อร่อยแบบไม่แฉะ ตอนผัดกับเนย ให้ผัดแค่ “นิ่มเล็กน้อย” และพยายามให้ความชื้นระเหยออกบางส่วน เค้กจะไม่ชื้นแฉะเป็นโพรง แล้วที่สำคัญต้องพักให้เย็นสนิทก่อนค่อยใส่ลงแป้ง เพราะถ้าแอปเปิ้ลยังอุ่น เนยในแบตเตอร์จะละลาย ทำให้เนื้อเค้กแน่นได้ 3) ตีเนยกับน้ำตาลให้ฟูจริง เค้กจะนุ่มมาก ขั้นตอนตีเนย+น้ำตาลคือหัวใจของ apple cake แบบเนยนุ่มๆ ควรตีจนสีอ่อนลงและดูฟูเบา (ยกหัวตีแล้วเป็นครีมนุ่ม) จากนั้นค่อยใส่ไข่ทีละฟองและตีให้เข้ากันทุกครั้ง ถ้าใส่รวดเดียวมีโอกาสแยกตัว เนื้อเค้กจะไม่เนียน 4) ร่อนแป้งแล้ว “คนพอเข้ากัน” หลังร่อนแป้งอเนกประสงค์ ผงฟู และเกลือลงไป ให้ใช้ไม้พายตะล่อมเบาๆ แค่พอไม่เห็นผงแป้งก็พอ เพราะคนเยอะจะทำให้เค้กแข็งได้ 5) เรื่องพิมพ์ 7–8 นิ้ว และเวลาอบ พิมพ์ 8 นิ้วจะได้เค้กสูงกำลังดีตามสไตล์ในสูตร แต่แต่ละเตาอบไม่เหมือนกัน แนะนำเช็กช่วงท้ายด้วยไม้จิ้มฟัน: จิ้มแล้วไม่มีเศษเปียกติดถือว่าโอเค (ถ้ามีเศษชื้นๆ ให้เพิ่มครั้งละ 5 นาที) 6) ทำยังไงให้หน้าเค้กสวยและไม่ติดพิมพ์ รองกระดาษไขที่ก้นพิมพ์และทาเนยบางๆ รอบพิมพ์ จะช่วยแกะเค้กแอปเปิ้ลได้ง่ายมาก พออบเสร็จพักในพิมพ์ 10–15 นาทีค่อยคว่ำออก จะไม่แตก 7) เก็บยังไงให้นุ่มนาน เค้กเนยแบบนี้เก็บในกล่องปิดสนิทอุณหภูมิห้องได้ 1–2 วัน (ถ้าอากาศร้อนมากแนะนำแช่ตู้เย็น) เวลากินเอาออกมาวางให้คลายเย็น หรืออุ่นไมโครเวฟสั้นๆ จะกลับมาหอมนุ่มเหมือนเพิ่งอบใหม่ ลองทำตามแล้วจะได้ Apple cake / เค้กแอปเปิ้ลที่หอมเนย หอมวานิลลา และมีชิ้นแอปเปิ้ลฉ่ำๆ อยู่ในเนื้อเค้กแบบพอดีๆ กินคู่ชาร้อนหรือกาแฟคือเข้ากันมากค่ะ

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