Raisin cake roll

2024-06-29 04:11:19  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 75g )
Corn oil ( 40g )
Milk ( 45g )
White sugar (egg white) ( 50g )
White sugar (egg yolk) ( 20g )
Eggs ( 4 )
Dried raisins (appropriate amount)
Lemon juice (a few drops )

Grape cake roll Method

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    1.Weigh all materials for later use p>

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    2.Find two clean basins, which must be oil-free and water-free, and separate the egg yolk and egg white p>

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    3. Add sugar to the egg yolk bowl and beat with an electric whisk

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    4.Pour in the corn oil and milk in turn and continue to beat with an electric egg beater

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    5.Sift in the low powder and mix evenly with a rubber spatula

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    6.Add a few drops of lemon juice to the egg white basin and beat with an electric egg beater at low speed

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    7.Add sugar in three batches and beat evenly with an electric whisk

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    8. Beat the egg whites until you lift the whisk and the egg whites can form a small upright angle without falling down.Do not continue beating

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    9.Use a rubber spatula to take one-third of the egg whites and add it to the egg yolk basin, and stir gently

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    10.Pour the mixed batter into the egg white basin and continue to mix evenly

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    11.The mixed batter has a slight gloss, is uniform overall, and has no protein

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    12.Then pour in the pre-soaked dried raisins and continue to stir evenly

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    13. Place oiled paper on a baking sheet, pour in the flour batter, and shake it a few times to knock out the big bubbles

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    14.Preheat the oven, place it in the middle layer at 180 degrees and bake for 20 minutes on top and bottom heat

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    15.Put the baked cake upside down on the baking grid, tear off the oil paper at the bottom and let it cool

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    16. Place the cooled cake on the oil paper, with the dark side facing up, and then Roll it up into a tube shape and let it sit for 30 minutes to set.You can also put it in the refrigerator to refrigerate.After forming, remove the oil paper and cut it into pieces

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    17.Cut and eat

Tips

1: When separating the egg yolk and egg white, be careful not to let the egg yolk mix into the egg white basin, otherwise it will affect the beating of the egg white
2: When mixing the egg yolk paste with the protein paste, use a stirring technique, just like stir-frying, and do not stir in circles to avoid gluten
3: Each oven has different temperatures, so the temperature of your own oven is appropriate.

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