Health benefits
Eggs: protect eyes and improve eyesight
Raisins: nourish blood, low in protein
Ingredients
Low-gluten flour ( 85g ) | Corn starch ( 7g ) |
Eggs ( 4 pieces ) | White sugar ( 15+55g ) |
Milk ( 50g ) | Corn oil ( 45g ) |
Lemon juice ( a few drops ) | raisins ( appropriate amount ) |
raisin cake How to make rolls
1. Finished product picture.
2. Soak the raisins in water or rum in advance.
3. Then control the water and use kitchen towels to absorb the water.
Put silicone paper on a baking sheet, sprinkle some raisins, and set aside.
4. Add milk, corn oil and 15g white sugar to the mixing bowl and stir evenly.
Preheat the oven to 170 degrees.
5.Sift in the cake flour.
6. Stir evenly.
7.Eggs separate egg whites and yolks.The egg yolks are added directly to the batter, and the egg whites are separated into a clean container that is water-free and oil-free.
8. Stir the egg yolk paste evenly and set aside.
9. Add a few drops of lemon juice to the egg whites and beat with an electric egg beater.Add the sugar in three batches and beat until the egg whites turn into corners.
For the first time, add 1/3 sugar to the fish eyes.
For the second time, beat until thick and fine foam and add 1/3 of the sugar.
For the third time, beat until obvious lines appear and add the remaining 1/3 of the sugar.
10.Put 1/3 of the meringue into the egg yolk paste, quickly cut and mix evenly.
11. Then return to the meringue, and use the same technique to quickly mix evenly.
12. Add the remaining raisins to the cake batter, cut and mix a few times.
13.Pour into the baking pan, smooth it out, and shake it a few times to release large bubbles.
14.Put it into the middle layer of the preheated oven and heat it up and down to 165 degrees for 25 minutes.
15. After taking it out of the oven, turn it upside down on the grill, tear off the oil paper, and cool it.
(The picture was taken after making it.Because the raisins were in a hurry and the water was not soaked up with kitchen towels, the bottom surface became patterned.)
16. When it is cooled to hand temperature, cover it with a piece of oil paper, flip it over, and spread some salad dressing on it.
17. Roll it up with a rolling pin, wrap it in oil paper and leave it for 15-30 minutes to set.
If you don’t know how to pass the test, you can search online for videos to learn by yourself.
18. After setting the shape, remove the oil paper and the raisin cake roll is ready.
19. Cut into pieces and enjoy.
20. Finished picture.
Tips
Please adjust the specific baking time and temperature appropriately according to the temperament of your own oven.
The whipping of egg whites and the mixing of egg yolk paste and meringue are the same as for chiffon cake, so I won’t go into details here.
In addition, after the cake is baked, it must be free-falled to release the gas and then turned upside down immediately, and it must be completely cooled before being removed from the mold, so that the finished cake will not shrink, collapse or shrink.!
Detailed analysis and tips on common problems such as failure and cracking of chiffon cakes are in my recipe "Six-Inch Chiffon Cake", you can refer to it.
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