Blackcurrant raisin Angel Cake

Blackcurrant raisin Angel Cake

Introduction:

"This time, I added some black currant raisins soaked in rum to make the angel cake taste more sweet and mellow, and add a different flavor... Look, are these blackcurrants in the white angel cake like sapphires inlaid with them

Production steps:

Step 1: get the materials ready. Soak the raisins in rum an hour in advance.

Step 2: pour the egg white into the egg bowl, add a few drops of lemon juice and 1 gram of salt. Beat the egg white to the fish eye shape with the egg beater, pour in the sugar three to four times, and continue to beat.

Step 3: when the egg beater is lifted and the protein can be pulled out of the curved sharp corner, it means that it has reached the degree of wet foaming. Make angel cake and whisk until it foams. (when the egg beater is lifted, the protein can pull out a short upright sharp corner, which indicates that it has reached the state of dry foaming.)

Step 4: mix the low flour and corn starch evenly, and sieve them into the egg white paste by times.

Step 5: gently mix the flour and protein with a rubber scraper. When stirring, use a rubber scraper to stir from the bottom up, do not circle to stir, so as to avoid gluten.

Step 6: pour in the raisins soaked in rum.

Materials required:

Egg white: 220g

Sugar: 80g

Low powder: 70g

Corn starch: 10g

Salt: 1g

A little: lemon juice

Blackcurrant raisins: moderate

Rum: moderate

Note: in my opinion, the biggest advantage of angel cake is that it is not afraid of retraction, and it is more resilient, and it doesn't need to be very careful when demoulding. Hehe, if you can't make Qifeng cake well, try angel cake. She won't let you down~~~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet