Cooking Steps

1. 

   Step1:Prepare the required materials. Separate the eggs. Drop the protein into lemon juice. Soak the raisins in rum.

2. 

   Step2:Add 20 grams of sugar to the yolk and mix well.

3. 

   Step3:Mix the water and salad oil and add them into the egg yolk mixture.

4. 

   Step4:Sift in low gluten flour and mix well.

5. 

   Step5:The sugar is added to the protein in 3 times and sent to neutral foaming (9 times).

6. 

   Step6:Add 1 / 3 of the protein cream into the yolk paste and mix well.

7. 

   Step7:Pour the flour back into the remaining protein cream and mix well.

8. 

   Step8:Put oiled paper on the baking tray. Sprinkle the dried raisins evenly.

9. 

   Step9:Pour Qifeng cake paste on it. Smooth the surface with a spatula. Drop it down a few times to remove the big bubbles.

10. 

    Step10:Preheat the oven at 160 ℃ for 10 minutes. Heat the oven for over 25 minutes.

11. 

    Step11:After baking, put it on the baking net, then tear off the whole oil paper and put it in a warm place.

12. 

    Step12:Take a clean oilpaper again. Put it on the side with raisins. Put a rolling pin at one end.

13. 

    Step13:After rolling, wrap it with oil paper for 10 minutes and then disassemble it.

14. 

    Step14:Cut off after cooling.