Raisin Cake Roll
Introduction:
"Raisins are really popular for baking"
Production steps:
Step 1: refrigerate for half an hour
Step 2: cream the cake and roll it up
Step 3: sift the low gluten flour into the egg yolk basin and mix well
Step 4: add a few drops of lemon juice into the egg white, add white sugar into the egg white in three times, and whisk to the wet state
Step 5: mix the egg yolk paste and protein cream evenly to make a cake paste
Step 6: put the prepared raisins in the baking tray and pour in the cake paste
Step 7: put the cake into a preheated oven and bake at 135 ℃ for 30 minutes
Step 8: out of the oven, pull the cake out of the baking pan and turn it over
Step 9: beat 250 grams of cream and 15 grams of sugar
Step 10: cream the cake and roll it up
Step 11: refrigerate for half an hour
Step 12: the delicious roll is ready to eat
Materials required:
Eggs: 5
Milk: 50g
Corn oil: 50g
Fine granulated sugar: 80g
Lemon juice: 1 teaspoon
Low gluten flour: 85g
Raisins: 50g
Cream: 250g
Note: first of all, take the blistered raisins an hour in advance, so that the raisins will not scorch
Production difficulty: simple
Process: Baking
Production time: half an hour
Taste: Original
Chinese PinYin : Pu Tao Gan Dan Gao Juan
Raisin Cake Roll
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