Why I have problem to dissolve the sugar into butter in electric mixer and the butter seems difficult to turn into fluffy and light? Is it the volume of the mixture is too little to beat by the electric mixer? e.g 1 cup butter 3/4 cup sugar - is this volume too little to beat?
If the sugar does not completely dissolve into butter or the butter does not turn into pale and fluffy form before adding the egg, will this cause the cake chewy, tough, dry and dense?
Is your beater in the mixer reaching the bottom and sides of the bowl? If it isn't you mixture won't be incorporated properly - Other than that, try with a hand electric mixer - good luck
How long are you beating it?
Is your butter too cold?
I think the beater problem i have checked it doesn't reach the bottom neither the side.
I have brought the mixer back to the shop for exchange however it will be needed to send back to the manufacturer for service. By the way is it all the mixer must touch the bottom (almost) and the side bowl? I have no experience with mixer as this is the first time. However I recalled my mom got one and it was touch to the bottom but I am not sure whether all mixer come with the same design. How about yours?
I'm sorry, I have to ask. Are you using a translator to convert your language into English?
And what kind of mixer did you use? Hand or stand? And the question that Leah asked is important. How long did you mix it?
I used the double beater hand/stand mixer. I tried to beat another batch by holding the mixer for about 10 minutes, the result is better now at least the butter turn to pale yellow, however the caster sugar still can't incorporated into the butter completely and I still can feel the sandy touch.