raisin chili cake
By VicentaLakin
THE FIRST PIECE TO BUY AN ELECTRIC OVEN WAS CHI FUNG CAKE, WHICH, OF COURSE, ENDED IN FAILURE, AND AFTER A FAILED N, IT FINALLY TASTED LIKE MILK AND VERY SOFT CHI FUNG CAKE
Recipe Recommendations
- low-gluten flour 120 grams
- eggs of 4
- milk 200
- Several raisins 20 grams
- white granulated sugar 80 grams
- salad oil 5 grams
- milk fragrance
- roast
- an hour
- simple
Steps for raisin chili cake
1
Get all the materials ready. Clear and clear
2
Combining milk and 3/1 of white sugar with yolk, I used to beat eggs manually. Device
3
Add salad oil
4
It's a good idea
5
We can't see particles
6
Drying of raisins in reserve (scraped with honey or rum)
7
It's two minutes in the middle, three times with the remaining white sugar, about six minutes at high speed
8
Smash the raisins into the yolk paste
9
Once you've passed the egg clean, you'll have to mix it with the yellow paste three times
10
Paint the 8-inch mold inside, but it's better to get rid of it
11
It pours into the cake paste, shakes a few times so there's no bubble in the cake
12
The oven is 180 degrees preheat in five minutes, and it's made in 140 for 50 minutes
13
Wow, the cake cut out when it cools is soft. The calorie's low, not fat
14
I'm sure I'm gonna have to cool it down and cut it before it gets soft