raisin cream cake
By DwightGraham
Today, I recommend a "Cream Cake". I learned it from Sister Liberty. It tastes quite good. Strictly follow her prescription, and while you do it, you will feel that you will succeed. Haha, thank you, Sister Liberty.
Recipe Recommendations
- egg one
- low-gluten flour 120 grams
- milk 65 grams
- raisins 60 grams
- butter 75 grams
- baking powder 1 tsp
- fine sugar 80 grams
- salt a little
- sweetening
- baking
- an hour
- ordinary
Steps for raisin cream cake
1
(Preparation of materials in Figures 1-6), mix low powder + baking powder and sieve.
2
Sugar.
3
Milk.
4
Egg liquid.
5
Butter.
6
Rum-soaked raisins.
7
Cut butter into small pieces.
8
Softens at room temperature.
9
Beat the softened butter until soft, add fine sugar and salt.
10
Beat until the color becomes lighter and the volume expands.
11
Add Egg liquid in portions.
12
Add the egg mixture once and stir well, then add the egg mixture again until it is all stirred well.
13
Add the ingredients alternately in the order of 1/3 powder-1/2 milk-1/3 powder-1/2 milk-1/3 powder, and stir well each time.
14
Stirring.
15
Stirring.
16
After adding all the flour and milk, stir well.
17
Finally add the drained raisins.
18
Mix well.
19
Use a decorative bag to squeeze batter into a paper cup about 7 minutes full.
20
Put it into a preheated oven at 170-175℃, heat it up and down to the middle layer, for 25 minutes. (Original 180 degrees, penultimate 20 minutes)