Raisin Cake

Raisin Cake

Introduction:

"Raisin is a high-grade nutriment, containing a large amount of glucose. It can nourish the heart muscle and help the recovery of patients with coronary heart disease. Due to the high relative content of calcium, phosphorus and iron, and a large amount of vitamins and amino acids, it is a good tonic for the elderly, women and the weak anemia. It can nourish Qi and blood, warm the kidney, and has good curative effect on anemia and thrombocytopenia, as well as neurasthenia and excessive fatigue It has good nourishing effect. Raisins added to the cake make the cake taste better and increase the sweetness of raisins. "

Production steps:

Step 1: the ratio of white flour and corn flour is about 2:1, and Angel yeast is added.

Step 2: the ratio of white flour and corn flour is about 2:1, and an appropriate amount of Angel yeast is added.

Step 3: add warm water to the dough until smooth.

Step 4: ferment in a warm place for about 2 hours until the dough is enlarged and the internal structure is honeycomb.

Step 5: clean the raisins and set aside.

Step 6: put the fermented dough on the panel and knead it repeatedly to get out the bubbles.

Step 7: add the raisins and continue to knead until the raisins are evenly distributed, then roll them into a big cake with a rolling pin.

Step 8: after rolling, ferment the dough for about 15 minutes, put it into the pot, boil it over high heat, steam it over medium heat for 15-18 minutes, and then turn off the heat.

Step 9: boil in 5 minutes and take out the cake to cool.

Step 10: cut the cake into small pieces, and the delicious cake is ready.

Materials required:

White flour: moderate amount

Corn flour: right amount

Raisins: moderate

Yeast: right amount

Note: the length of the steaming process depends on the size of the cake. Mine is not very big. It will take 15 minutes. If it is bigger, it will take about 18 minutes.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original