Further to anonymous' comment that golden churn is the way to go, when baking, and further confirmation by others, I seeked out this giorgio armani brand of the butter world. It cost in TMC, RM8.99 per tin, and the label was in red, implying it was on offer. Gasp, how much would it cost NORMALLY then. One tin of golden churn is 340gm. I think it's unsalted. Actually, if you eat it like that, I finally understand what the chinese describe as "sou". Very strong, bovine smell, not in a bad way.
Then yesterday, I got a call from Mrs McGregor, who told me Bake With Yen was selling them at RM6.50 for 454 gms. (That's the magic figure for 1 lb, ie, 1 pound, for those of you too young to remember the imperial system of weights). I couldn't believe my ears. I called them up, and the conversation went pretty much like this:
Me: Bake with Yen?
ME: Do you sell Golden Churn butter? The one in the can
BY: Hah? Golden mutt yer??
Me: Golden Churn ah, neeehhhh, korti kum seck koon. (there, those in the golden tins)
BY: [shouting to the other lady] - eh, got golden churn ah?
BY: [lady shouting back] - no lah, got golden fern
Me : No no, golden CHURNNN
BY: Mmm hai churn la, golden FERRRRNNN
Me: How much ah?
BY: Sick Pifty.
BY: Lei kor lei tai la. (come over and see la).
So I troop over to bake with yen after work, and sure enough, it's Golden Fern. Now, I suspect Golden Fern and Golden Churn are one and the same, coz it's from the same Road in New Zealand, same area, ....except GF has that HALAL logo on it. And, its in 454 gm. Anyway, both say pure creamery butter.
Now, why am I suddenly going on about golden churn?
Well, golden churn supposedly is THE golden standard for butter cakes. Singaporean friend of mine was telling me this lady in singapore sells 30 butter cakes a day, at S$35. No more, no less. You do the math. It's rather tidy pickings. I don't intend to be a lady who sells 30 butter cakes a day, but I would rather like to add to my repertoire, a reputable butter cake. I reckon it's the basic basic skill, like vocabulary, upon which your entire credibility lies. Can you imagine, someone saying, WHATTT LA YOU, BUTTER CAKE OSO DONNO HOW TO MAKE?
Truth be told, it's harder than I thought. My first few attempts were botched. The attempt using Buttercup, that butter impersonator, was a mega disaster. I didn't even bother tasting the cake, it was used for my Wilton level 1 cake deco base...gave it to the maids to dunk in their coffee. (my view, not to be snobbish, but if you have to ingest calories, it should be WORTHWHILE calories).
Godma, my baking mentor, gave me her recipe and asked me to try. When she saw the product this morning, she said, VERY NICE....only, to have my bubble deflated a few minutes later, when the verdict came, "AIYA, your texture not nice la". Okay, it could be one of a few things. I think it might be the flour. Those designer butter cakes probably use designer flour, like Pillsbury. So, that's what I'm gonna do next.
You can see my latest botched attempt above. The taste was fine, actually. The texture, a bit coarse, and those dark patches are apparently uneven sugar distribution. Useless kenwood. (a bad workman blames his tools).
Anyway, I'll keep you posted once (or if) I've achieved the desired texture. Actually, I reckon it's quite subjective. Some people like fluffy, light cakes, some like dense, millstone around the neck kinda cakes that can be used as a ship's anchor.
Meanwhile, I have to say my handwriting has improved. Can actually read legibly hor. In case you're thinking the above birthday cake looks plain, it is deliberately so, cos its meant to be a healthy cake. It's a banana walnut raisin, previously appearing as loafs. (loaves? loafs sound better)