Raisin Cake Roll

Raisin Cake Roll

Introduction:

"This is a pitiful cake roll, because I didn't know what I was thinking when I destroyed the shape roll, but I only reflected when I cut it upside down. Alas, I can't afford to hurt when I am old, but it doesn't affect the taste at all. It tastes sweet and delicate."

Production steps:

Step 1: add a few drops of white vinegar to the protein

Step 2: beat the egg beater at low speed until it is thick

Step 3: add 45 grams of sugar

Step 4: beat until wet foaming

Step 5: pour milk into the yolk container

Step 6: pour in the corn oil

Step 7: beat until blistering

Step 8: add 15g sugar

Step 9: sift in the low gluten flour

Step 10: mix well with a rubber scraper

Step 11: pour in half of the protein and mix well

Step 12: mix well and pour into the remaining protein paste

Step 13: mix well and set aside

Step 14: soften raisins

Step 15: dry the water and preheat the oven for 160 degrees

Step 16: Sprinkle the raisins on a greased paper baking tray

Step 17: pour in the batter, smooth and bake for 20 minutes

Step 18: after baking, take out the inverted buckle and remove the oil paper

Step 19: roll up, cool and slice

Materials required:

Low powder: 100g

Eggs: 4

Raisins: 25g

Fine granulated sugar: 60g

Corn oil: 50g

Milk: 50g

Note: 1. Soak the raisins in water or rum. 2. Pour the batter into the baking pan and shake it with force

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet