Chinese Food
Caramel and Raisin Cake
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Cooking ingredients
Cooking Steps
Step1:Baking temperature - 180 ℃, middle layer, upper and lower fire, about 20 minute
Step2:Add sugar to butter softened at room temperature. Beat until sugar melts
Step3:Add the invert syrup 23 times
Step4:Beat evenly with electric beater
Step5:Add the broken egg liquid 23 times
Step6:Quickly mix with electric egg beater
Step7:Sift the milk powder, low powder and baking powder together, and then sift the cream paste together
Step8:Use a rubber scraper to stir in an irregular direction to make a uniform batter
Step9:Invert syrup in microwave or open fire. Pour in the cleaned raisins
Step10:Stir well while it's hot. Cover the raisins with syrup to make caramel raisins
Step11:Put the paper cake mold into the iron mold. Hang the batter into the paper mold and fill it up seven times
Step12:Top the batter with caramel raisins
Step13:Preheat the oven 180 degrees for 5 minutes. Put the cake paste in the middle layer. Bake for about 20 minutes.
Cooking tips:1. Because lemon juice is needed to be added to make the invert syrup, the taste will be slightly sour. So some white sugar should be added to the cake body to neutralize the sour taste; 2. Black currant raisins are sweeter. It is just good to neutralize the invert syrup. If ordinary raisins are used, it can be added properly; 3. The invert syrup should be added in several times, which will be more even and delicate with the cream paste; 4. Invert syrup When cooling, the viscosity is high. It needs to be heated and then stirred with raisins. In this way, the syrup can be wrapped around raisins. 5. The paste of this small cake is thick. You can squeeze the paste into the paper mold with a flower mounting bag or a fresh-keeping bag. It's easier to operate. 6. I use the small oven of ACA. The temperature is high. Please adjust the temperature and time according to your own oven. There are skills in making delicious dishes.
