Vanilla blueberry raisin cake
"Vanilla blueberry raisin cupcake" made casually at home with a stir-fried spoon.
Recipe Recommendations
- Medium gluten flour 100 grams
- corn starch 20 grams
- eggs 四个 200 grams
- fresh milk 60 grams
- butter 15 grams
- blueberry sauce 30 grams
- raisins 30 grams
- fine sugar 50 grams
- vanilla extract 1 grams
- powdered sugar 10 grams
- salt 2 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Vanilla blueberry raisin cake
1
These are all ingredients. 100 grams of medium gluten flour, 20 grams of corn starch, 200 grams of four eggs, 50 grams of fine sugar, 30 grams of blueberry paste, 30 grams of raisins, 1 gram of vanilla essence, 10 grams of powdered sugar, 2 grams of salt, and 10 grams of Cointreau sweet wine.
2
60 grams of fresh milk and 15 grams of butter.
3
Separate the egg whites and the egg yolks, and separate the egg whites.
4
I am beating the egg white paste with a handheld eggbeater.
5
Beat the egg white and set aside.
6
Stir well the egg yolks.
7
Add sugar and vanilla essence.
8
Sift in the flour through a sieve.
9
Mix well with a rubber knife.
10
Add one-third of the egg white paste.
11
Mix well with a rubber spatula.
12
Spoon the remaining half of the egg white paste.
13
After mixing well, finally pour in all the remaining egg whites and mix well.
14
Finally add the raisins.
15
Brush the mold with oil.
16
Spoon the batter into the abrasive tool with a spoon. Just 70 percent full, but never too much, because it will expand when baking, so leave room for expansion in advance.
17
Preheat the oven at 180 degrees for 5 minutes and place the cake in the oven.
18
Bake for 15 minutes.
19
Baked finished product.
20
Set the plate and serve the table.