raisin chili cake
By VicentaLakin
Twisty cakes are always popular as a representative of fine, soft cakes. Their tissues are loose, their moisture content is high, their taste is fresh, their taste is warm, and their baking friends, who grew up from a rookie, feel the joy from failure to success
Recipe Recommendations
- low-gluten flour 80g
- eggs
- Fine granulated sugar for egg yolks 20g
- corn oil 50g
- milk 50g
- For fine granulated sugar protein 60g
- raisins 20g
- sweetening
- baking
- several hours
- senior
Steps for raisin chili cake
1
All raw materials ready to be measured。
2
The yolk is separated, and a bowl of protein needs no oil or water。
3
After a mix of yolk and fine sugar。
4
A manual omelet is used to increase size and light colour。
5
Corn oil was added three times, and each was evenly mixed with an eggbeater and then added again。
6
Add milk evenly。
7
Scan low powder。
8
Smash it with a rubber razor. It's a yellow paste。
9
Five or six drops of lemon juice were added to the protein, and an electric omelet started to pass. When the proteins reach the fish eyebrow, they are added to one third of the fine sugar, which continues to be distributed and is added to the rest in two instalments。
10
Protein is sent to dry hair bubble state (the eggbeater is shut down and, when it is lifted, the protein pulls out a straight angle)。
11
A third of the protein goes to the yolk bowl。
12
Join the raisins and double them with a razor。
13
A mixed yolk paste falls into the remaining 2/3 of protein。
14
It's the same thing again with a flip-up。
15
Put the mixed cake in the mold, lift the cake and shake it hard, remove the bubble from the cake。
16
Put it in a preheated oven, 170 degrees, up and down, middle and lower, 1 hour
17
Take out the baked cake and put it back on the grill quickly to prevent the contraction
18
After the cold with a machete。
19
Slice for consumption。