Raisin Angel Cake
Introduction:
"The remaining protein of ice cream, I thought for a long time and decided to use it to make an angel cake. A protein, installed a small mold, looking at it in the oven, I feel very empty, also... Teffer fire? Is the small one as big as a gold bar or as big as a gold brick? "
Production steps:
Step 1: prepare materials
Step 2: chop the raisins and set aside
Step 3: mix the sugar, salt and Tata powder
Step 4: beat the protein into thick bubbles with the egg beater
Step 5: add sugar and salt mixture in three times and stir
Step 6: give out the final nine with a small hook
Step 7: sift in low gluten flour and mix well
Step 8: add chopped raisins and mix well
Step 9: load the mold and scrape the surface
Step 10: put in the oven, middle layer, heat up and down 185 degrees, bake about 15-20 minutes
Step 11: the surface is golden, and it's out of the oven,
Step 12: demoulding
Materials required:
Fine granulated sugar: 13g
Protein: 25g
Low gluten powder: 10g
Raisins: 17 G
Salt: a little
Tata powder: 1 / 12 TSP
Note: baking mold does not need to be smeared with oil and dusted. When demoulding, gently pull the edge of the cake to demould it easily. Raisins can be exchanged for other raisins.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Pu Tao Gan Tian Shi Dan Gao
Raisin Angel Cake
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