raisin sponge cake
By VicentaLakin
SpongeBob is well organized, soft and flexible, with a solid feeling in it, and fragrance of eggs。
Recipe Recommendations
- low-gluten flour 90g
- eggs of 3
- milk 30g
- rice bran oil 30g
- white sugar 40g
- white vinegar few drops
- raisins appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for raisin sponge cake
1
Three eggs in an oil-free basin。
2
Vegetable oils and milk are fully bludgeoned with hand-plugs。
3
A few drops of white vinegar in an eggbath are torn at a low rate with an egg-beater, and all white sugar is added when fish eyebrows appear。
4
The egg-beater turns high, the egg-drop color starts to lighten, and the bubbles become more subtle。
5
It's too much to mention that the egg paste that falls from the egg can be kept in the basin for a certain period of time and will not disappear soon。
6
Sift in flour。
7
The flour and the egg paste are evenly mixed with a sharpened razor, which is kept as light as possible to avoid ablaze。
8
A third of the mixed even paste is mixed in milk vegetable oil with a scraper。
9
And then back in the eggbath, put in the raisins covered with powder。
10
The whole paste is evenly mixed by a blend。
11
Put the mixed face in the mold and shake it twice on the table and shake the air bubble inside。
12
Put it in a boiler with a plate on it and a 40-minute evaporation cap。
13
Steamed cake, pinned on the grill and cooled。
14
It's completely cool。