raisin angel cake
By VicentaLakin
And this time, I added some black gallons of raisins immersed in rum, which added sweetness and thickness to the taste of angel cake. Look, these dots make black gallons of cake in clean day, like a sapphire in it
Recipe Recommendations
- egg white 220 grams
- white sugar 80 grams
- low powder 70 grams
- corn starch 10 grams
- salt 1 gram
- lemon juice a little
- Blackcurrant raisins appropriate amount
- rum appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for raisin angel cake
1
Prepare the material. The raisins were soaked with rum an hour earlier。
2
Equation fell into an egg pot, dripped a few drops of lemonade, 1 gram of salt. When the egg is emptied to the fish eye bubble, the sugar is poured in three to four times and the beating continues。
3
When the egg-beater is raised, the protein pulls out the bending angle, indicating that it has reached the point of wet hair. Just make angel cake and send it to wet hair bubbles. (When the egg-beater is raised, the protein pulls out a short, straight angle, indicating a dry hair bubble. I'm not sure
4
Low powder and maize starch are evenly mixed and sifted into egg paste。
5
The flour and the protein are evenly mixed with rubber razors. When mixed, rubber-coated razors are rolled up from the bottom, and do not circle to stir up flour。
6
Inverted raisins immersed in rum。raisin angel cake Make Tips
In my opinion, the biggest advantage of angel food cake is that it isn't prone to shrinking, and it's quite resilient, so you don't need to be very careful when unmolding it. Hehe, if you aren't good at making chiffon cakes, give angel food cake a try; it definitely won't let you down!