Raisin and chiffon(pu tao gan qi feng )

Raisin and chiffon

Introduction:

"There is a kind of cake in the world, which is the foundation of cream cake. It is Qi Feng. For people like mom and Dad, they prefer Qi Feng to thick cream. I like to eat cream cake since childhood, but when I grow up, I seldom eat cream except for birthday. It's not healthy to plant fat in the shop, and homemade animal butter is easy to get fat. Most importantly, the taste of Qi Feng is good enough. This time, Qi Feng also added some raisins, which made the taste more rich. It's a light, non greasy, moistening and tender Qifeng. The raisins soaked in white rum have a unique wine flavor, soft and sweet. This flavor will make you love Qifeng more. "

Production steps:

Step 1: rinse the raisins and soak them in white rum until soft.

Step 2: drain the wine and cut into small pieces.

Step 3: weigh the material and seasoning.

Step 4: separate the egg white and yolk and put them in two basins without water and oil.

Step 5: put the electric egg beater into the egg white basin, add white vinegar, and stir until the fish eye blisters appear. Add 20g white sugar.

Step 6: stir until the bubble is small, then add 20g sugar.

Step 7: Add 20 grams of sugar until there are lines on the surface.

Step 8: whisk until dry foaming (vertical sharp corners appear on the surface when lifting the beater). Preheat oven, heat up and down, 170 degrees.

Step 9: put the egg yolk in the bowl, add 30 grams of sugar, and beat with the handle beater until the color becomes lighter.

Step 10: add the corn oil in several times, each time after mixing.

Step 11: add the milk several times, mix well each time, and then add.

Step 12: sift in the low gluten powder, turn it from bottom to top with scraper, cut and mix it evenly.

Step 13: scoop 1 / 3 of the protein paste, turn it up with a scraper and mix well. Pour it back into the rest of the batter, turn it from bottom to top with a scraper, mix it evenly, and put in the raisins.

Step 14: stir gently and pour into the mold.

Step 15: hold the mold with both hands, drop it three times, put it on the baking tray, put it into the lower layer of the preheated oven, bake it for about 15 minutes, then lower it to 160 degrees, and bake it for about 45 minutes. Stick the toothpick into the cake and pull it out without sticky substance.

Step 16: take out the baked cake and put it on the baking net to cool. Gently push the movable bottom at the bottom to take it out.

Materials required:

Eggs: 250g

Low gluten powder: 85g

Milk: 40g

Raisins: 50g

White granulated sugar: 90g

Corn oil: 40g

White vinegar: 1 / 8 spoon

White rum: moderate

Note: 1, when sending egg white, first high speed and then medium speed and then high speed, after making dry foam, turn to low speed and then play for 1 minute, the whole process should not be too long, so as to avoid excessive sending. 2. The temperature and time of the oven can be adjusted slightly according to the temperament of the oven. 3. The quantity in the prescription can be made into an 8-inch round mold Qi Feng.

Production difficulty: simple

Baking technology

Production time: several hours

Taste: sweet

Chinese PinYin : Pu Tao Gan Qi Feng