raisin blueberry rolls

By VicentaLakin

raisin blueberry rolls
I've always wanted to make healthy and delicious cakes for women, but I'm afraid it's too difficult to do so. In May this year, the courage was finally mobilized to try to bake. The experiment proved that baked is not hard, and you can do it with patience. This twirl is my girl's favorite. She buys a couple of tarts every time she goes to a cake shop. Oh, she never went to the cake shop since her mom could make it herself. Last time I went to school, I made some cakes and cookies and asked her to take them with me. Come back, she told me that my classmates were jealous of her and that she had a mother who would eat well. Look at her face. I'm worth it。

Recipe Recommendations

  • low powder 90 grams
  • eggs of 5
  • white vinegar few drops
  • white sugar powder 85 grams
  • raisins 40 grams
  • milk 100 grams
  • blending oil 50 grams
  • blueberry sauce appropriate amount

Steps for raisin blueberry rolls

  • Make raisin blueberry rolls step 0
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    Materials
  • Make raisin blueberry rolls step 1
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    Materials，粉先过筛两次，这样蛋糕更加松软。
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    Eggs are separated from yolk and protein, so don't get oil and water
  • Make raisin blueberry rolls step 3
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    The milk is mixed with the oil, which is mixed with the hand-pumper. (a little salt, a little sweetness) Add some sugar powder and mix it evenly。
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    The yolk pours into the cream one by one, and it mixes evenly。
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    Sift low powder, preferably in two or three. Smuggle to no particles。
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    The proteins hit bubbles with an electric ouncer. A few drops of white vinegar continue to fight。
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    It's twice as big as protein and a spoon of sugar powder。
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    About a minute later, the protein became more nuanced and a spoon of sugar powder went in and continued。
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    The protein starts to look at the texture, pours all the last sugar powder in, hits it again。
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    Finally, until the protein hangs on the head of the egg doesn't fall, for the best。
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    Dial a third of the protein to the paste
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    Put the mixed paste in the rest of the protein, completely mixed. Be careful not to mix around the right or the left, but to cut or flip. Be quick。
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    Squeeze the pre-bummed raisins dry and spread them on a cake-paper grill。
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    The paste fell in, flat. Vibration is strong, and the air bubbles inside. Throw some raisins on it. The oven is preheated at 200 degrees and the upper and lower level of 180 degrees for 20 minutes. After 0 minutes, 160 degrees。
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    Scratch cakes don't stick hands, elasticity on it. Take it out and cut four sides with a demersal。
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    Put the cake upside down on the pre-paper grill, put it on hot, turn it over, put on blueberry sauce. While the heat and heat are coming up, if the cracks in the front are okay, keep rolling。
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    It's a little stylish, and you can cut into pieces。
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    Personally, put the freezer in, it tastes better。

    • raisin blueberry rolls Make Tips

    Roll it while it's still warm, otherwise it will crack easily.

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