Rosemary raisin cake
By VicentaLakin
There has recently been interest in the match between Rosemary and West Point. I've been searching for a bunch of rosemary dots, cookies, cakes and bread. In the books on hand, there's a bit of rosemary, and the cookies are made, and turn around and look at the cake. Mr. Meng's rosemary raisin cake was made into a mini-forme for the model. Because of the lack of a corresponding hard-tonment, the cupcake model has been idle. If you don't buy the mold, you have to figure out a way to fix it. Later, inspiration triggered, self-made hard-to-dos, but never found an opportunity to experiment. And now it's time to test the results of this rosemary cake。
Recipe Recommendations
- whole egg one
- fine sugar 25 grams
- corn oil 30 grams
- milk 15 grams
- low-gluten flour 70 grams
- baking powder 1/4 teaspoon
- almond powder 15 grams
- protein 45 grams
- fresh rosemary 1 tablespoon
- corn syrup 45 grams
- brandy 1 tablespoon
- raisins 50 grams
- sweetening
- baking
- several hours
- simple
Steps for Rosemary raisin cake
1
Sugar
2
Rosemary washes and drys. Cuts
3
Add corn syrup, mix
4
Add brandy, mix
5
Into a broken raisin
6
Mixed and even, immersed for more than 3 hours, standby
7
Cake
8
All eggs and 15 grams of fine sugar
9
Add corn oil and mix it
10
In the milk, evenly mixed
11
It's a combination of low-band powder and powder powder
12
Add almond powder
13
We'll make it even
14
Add the soaked glucose
15
Combination
16
The protein's shattering into a bubble
17
To become a mobile 7 distribution state
18
Take a third of the protein to the paste, a little bit mixed
19
Pour the rest of the protein and flip it with a rubber razor
20
Be a flat pasta
21
It's about eight percent full
22
Put it in the oven, middle level, 180 degrees up and down, about 25 minutes
23
The surface is yellow and goldRosemary raisin cake Make Tips
If you don't have fresh rosemary, you can use dried rosemary instead. Chopped raisins absorb flavor more easily. The egg whites do not need to be beaten until stiff peaks form; beat until the foam is fine but still flowable.