Blueberry Raisin Cake

Blueberry Raisin Cake

Introduction:

"I've read the recipe for this cake many times, because high gluten flour is used in the recipe. I've been wondering what kind of taste the cake will have? After the experiment, the cake is very successful! It's not only golden in appearance, but also beautiful in internal organization. (Bang) I made it once before, because the batter was so delicate that there was a big hole in the baked cake. Only after learning online can we know that baking muffin like cake batter can be stirred until dry flour can not be seen. Because I want to give it to my brother, I do a lot of it. "

Production steps:

Step 1: beat the eggs, add the sugar and beat well.

Step 2: melt butter in water, add milk and mix well.

Step 3: pour the butter milk mixture into the egg mixture and stir until it is completely blended.

Step 4: sift the flour and baking powder, then add it to the egg, and stir until the flour is not dry.

Step 5: add dried blueberries and raisins and stir well.

Step 6: add the flour into the cake mold, preheat the oven, 190 degrees, heat up and down, bake for about 30 minutes.

Materials required:

Eggs: 4

Fine granulated sugar: 180g

Butter: 250g

Milk: 200g

High gluten flour: 225g

Low gluten flour: 225g

Baking powder: 15g

Dried blueberry: 100g

Raisins: 50g

Note: do not over stir the batter.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet