Raisin, blueberry, Chifeng roll

Raisin, blueberry, Chifeng roll

Introduction:

"I've always wanted to make healthy and delicious cakes for women, but I'm afraid it's very difficult. In May this year, I finally got up the courage to try baking. Experiments have proved that baking is not too difficult, as long as you have patience, you will be able to do it well. This Qifeng roll is my daughter's favorite. In the past, every time she went to the cake shop, she would buy several jiejie rolls. Hehe, since her mother I can make it myself, she will never go to the cake shop again. Last school autumn outing, I made some cakes and biscuits for her to take and share with her classmates. When I came back, she told me that all the students envied her very much. It was really happy to have a mother who could make delicious food. Look at her face of satisfaction, even if I'm tired, it's worth it

Production steps:

Step 1: Materials

Step 2: sift the ingredients and flour twice to make the cake softer.

Step 3: separate the yolk and protein of the egg, and pay attention not to get oil and water

Step 4: put the milk and oil together, and stir with a hand beater until the oil and water are mixed. (can add a little salt, can highlight the sweet taste) add part of the sugar powder and mix well.

Step 5: pour the yolk into the oil and milk one by one, and stir well.

Step 6: sift in the low powder, preferably two or three times. Stir until there are no particles.

Step 7: beat the egg white with electric beater until it bubbles. Add a few drops of white vinegar and continue to beat.

Step 8: when the protein is twice as large, add 1 spoonful of powdered sugar and stir.

Step 9: about a minute, the protein becomes more delicate, and then put 1 spoonful of sugar powder into continue to play.

Step 10: protein to see the beginning of the lines, the final sugar into all, and then hit.

Step 11: at last, it's better to keep the egg white on the beating head.

Step 12: transfer 1 / 3 of the protein to the batter and stir slightly

Step 13: pour the batter into the remaining protein and stir thoroughly. Note that you can't turn around to stir, you can only cut or stir. Be brisk.

Step 14: squeeze the pre soaked raisins to dry and sprinkle them on the baking tray with cake paper.

Step 15: pour in the batter and flatten it. Vibrate vigorously to remove the big bubbles. Sprinkle some raisins on it. Put in a preheated 200 degree oven and bake at 180 degrees for 20 minutes. After 0 minutes, adjust to 160 degrees.

Step 16: pat the cake gently, it's not sticky, it's elastic. Take it out and cut it on all sides with demoulding knife.

Step 17: put the cake upside down on the paper lined baking net, put it warm, turn it upside down and coat it with blueberry sauce. Roll it up while it's warm. If the front crack is OK, keep rolling.

Step 18: after a little shaping, it can be cut into pieces and placed.

Step 19: I think it's better to refrigerate.

Materials required:

Low powder: 90g

Eggs: 5

White vinegar: a few drops

Sugar powder: 85g

Raisins: 40g

Milk: 100g

Blended oil: 50g

Blueberry sauce: right amount

Note: when rolling, take advantage of the warm, otherwise it is easy to crack.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet