Raisin cake roll

2024-06-29 03:48:42  Views 2 Comments 0

Ingredients

Cake mix ( 100g )
Corn oil ( 50ml )
Milk ( 70ml )
Fine sugar ( 60g )
Eggs ( 4 )
Baking powder ( 1g )
Cream of tartar ( 0.5g )
raisins ( 30g )

raisins How to make cake rolls

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    1.Prepare ingredients

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    2.Wash the raisins and soak them in warm water.You can soak them in advance.

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    3. Prepare 2 basins, 1 for egg beating and 1 for final ingredients basin.It's better to be larger than the egg beater.Crack 4 eggs into a mixing bowl, use an egg white separator to separate the egg yolks and whites, and put them into two bowls respectively.

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    4. Beat the egg yolks, add milk, corn oil, and 10g of fine sugar in sequence, and stir evenly.

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    5. Stuff the cake flour and baking powder into the evenly stirred egg yolk liquid in three batches , stuff it in once, stir it evenly with a scraper, and then stuff it in the next time.

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    6.The egg yolk liquid after adding flour and baking powder and stirring evenly

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    7. Take out the raisins and use special kitchen paper to absorb the water, or if you have enough time, you can dry them in water.

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    8.Put baking paper into the baking tray and be sure to remove the baking tray as wide as possible

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    9. Spread the raisins on the baking sheet as evenly as possible and against the long side of the baking sheet.Next, preheat the oven to 180 degrees.

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    10. Put the cream of tartar into the egg whites and start stirring with an electric whisk.Stop bubbling.(You don’t need to put it if you don’t have tartar powder)

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    11.Add one-third of the fine sugar Continue stirring until the egg whites are visibly swollen and fine.

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    12. Add one-half of the remaining fine sugar for the second time, continue to stir, and stir until When the egg beater is lifted up, it will have a small tip

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    13.Add all the remaining caster sugar Continue stirring until the egg whites lifted up by the whisk are fine and textured

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    14. Distribute in three batches Put the egg white into the egg yolk liquid

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    15. Each time you put it in, draw a line and stir evenly.Put down the egg white once

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    16. Stir evenly and pour into the baking pan

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    17. Try to use a scraper to smooth it out, so that the thickness of the cake will be even.

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    18. Place in the middle of the oven and bake at 180 degrees for 12 minutes

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    19.After baking, take it out and place it on the baking grid, face down.Remove the baking paper while it is hot, then put the cake over and place it so that it will not be hot to your hands.

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    20. Start rolling in from the long side, that is, the side with almost no raisins..After rolling, place it on the following baking paper to cool.

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    21.Use a knife to cut into several pieces evenly, and the finished product will look like this.

Tips

The purpose of adding cream of tartar is to allow the egg whites to be beaten quickly and to prevent the egg whites from being overbeaten.You don’t need to put it in if you don’t have it.The raisins should be scattered on the baking sheet.If you stir them into the cake liquid, you won't be able to see a few raisins outside the skin.If you don't like it too sweet, you can reduce the amount of sugar appropriately.When baking, adjust the temperature and time appropriately according to the oven.

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