Cooking Steps

1. 

   Step1:Weigh 2 drops of white vinegar, 30 grams of white sugar, 18 grams of salad oil and salt with electronic scale Zero point three G, 42g milk, 60g cake powder, 3 eggs - 105g-110g egg yolk 55g-60

2. 

   Step2:Soak the raisins in warm water in advance. Squeeze the raisins to dry.

3. 

   Step3:Prepare two clean containers free of oil and water. Separate the egg white and yolk. Pay special attention to this step. There should not be a little yolk in the egg white. Otherwise, it will affect the protein delivery

4. 

   Step4:Add 18 grams of salad oil and 42 grams of milk and salt to the bowl Zero point three G mix and stir evenly, water and oil are fully emulsified for standby. No oil spots can be seen. It's a bit thick.

5. 

   Step5:Add 3 yolks one by one and stir well.

6. 

   Step6:Sift 60 grams of cake powder into the yolk paste.

7. 

   Step7:Mix irregularly by hand. Don't stir the batter in circles to avoid the gluten.

8. 

   Step8:Add 2 drops of white vinegar and 30g of white sugar into the protein. Use the electric eggbeater to beat the protein at high speed first. Feel the protein is heavy, and change it to medium speed. Until you hit the protein like this in the picture and it has a firm small sharp corner. Then change it to low speed. Sort out the bubbles in the protein. You can preheat the oven when you are beating the egg whites. Heat up and down 200 ℃ for 20 minutes

9. 

   Step9:Dig a third of the protein into the batter. Use the eggbeater to mix up and down irregularly.

10. 

    Step10:Pour the batter into the rest of the protein. Use a silica gel scraper to turn it up from the bottom and mix evenly, so as to prevent the protein from sinking at the bottom. Here, you can only use stir. Cut and stir. If you use egg, you need to use Z-shaped stir. You can't use a blender or circle.. Otherwise, it will be defoaming and defoaming.

11. 

    Step11:Pour the batter into the paper cup (don't pour it too full. It's only eight minutes full.) Shake the paper cup hard on the chopping board. Shake out the bubbles inside.

12. 

    Step12:Sprinkle some raisins on the surface of the batter. Put the paper cup into the baking tray.

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    Step13:Put it into the preheated oven. Heat it up to 130 ℃ and heat it down to 130 ℃ for 60 minutes. If the toothpick is inserted into the middle of the cake and the cake is not brought out, it means that it is cooked (the actual temperature is subject to the oven). Generally, the cake expands first, then retracts, and then bakes for 510 minute

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