Thank you.. many reasons for that, well according to google (sorry i myself don't know much 😭😭) reason can be from flour to temp.. but from my own experience, different bread maker give different results.. when i test using others recipe, sometimes i need take out 5 minutes before timer end, some i need put extra timing.. different flour brand also can be the reason.. this recipe i tried use 3 type of brand before and my fav is "BlueKey" or can be cause from egg size.. i used 3 large, i read that less moisture will lead to crumble too.. sorry can't be much help, and thank you for trying my recipe 🙂🙂
Found this in Google, For every cup of self-rising flour that your recipe calls for, measure out one cup of all-purpose flour and add 1/4 teaspoon salt and 1 1/4 teaspoons baking powder. In grams: 100 grams of self-rising flour can be subbed with 100 grams of all-purpose flour, plus 5.5 grams baking powder and 1.13 grams salt
@@csyeerecipes3864 Thanks for the prompt reply. That means, if we use all purpose flour or plain flour, we need to add baking powder right? And if we do use all purpose flour or plain flour, we use 2 cups of flour as well?
@@kut.g.8391 at 1st i thought need take out some of the flour because we adding baking powder.. but after read few others butter cake recipe turn out no need to do that.. copy this from Google.. For example, if a recipe calls for 2 cups of self-rising flour, you would mix together 2 cups of all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt.
260g self rising flour 225g butter ( i used anchor butter, 1 block ) 115g sugar the milk can use 2 soup spoon.. the spoon yg like in restaurant for soup.. don’t have milk now so cant measure, sorry..
