Raisin Cake Roll
Introduction:
"This is a pitiful cake roll, because I didn't know what I was thinking when I destroyed the shape roll, but I only reflected when I cut it upside down. Alas, I can't afford to hurt when I am old, but it doesn't affect the taste at all. It tastes sweet and delicate."
Production steps:
Step 1: add a few drops of white vinegar to the protein
Step 2: beat the egg beater at low speed until it is thick
Step 3: add 45 grams of sugar
Step 4: beat until wet foaming
Step 5: pour milk into the yolk container
Step 6: pour in the corn oil
Step 7: beat until blistering
Step 8: add 15g sugar
Step 9: sift in the low gluten flour
Step 10: mix well with a rubber scraper
Step 11: pour in half of the protein and mix well
Step 12: mix well and pour into the remaining protein paste
Step 13: mix well and set aside
Step 14: soften raisins
Step 15: dry the water and preheat the oven for 160 degrees
Step 16: Sprinkle the raisins on a greased paper baking tray
Step 17: pour in the batter, smooth and bake for 20 minutes
Step 18: after baking, take out the inverted buckle and remove the oil paper
Step 19: roll up, cool and slice
Materials required:
Low powder: 100g
Eggs: 4
Raisins: 25g
Fine granulated sugar: 60g
Corn oil: 50g
Milk: 50g
Note: 1. Soak the raisins in water or rum. 2. Pour the batter into the baking pan and shake it with force
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Pu Tao Gan Dan Gao Juan
Raisin Cake Roll
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