Wine-stuffed raisin cake

Overview

I rarely make cakes with fillings, but the first time I saw this cake made with fermented rice wine, I was very excited, because fermented fermented rice is used during confinement here to nourish the body. The old people say it is very tonic for women. Winter is the season that Mei Mei is most afraid of. Make more snacks that are good for the body. Let’s also nourish ourselves

Tags

• baking
• children
• cake
• afternoon tea
• fast food
• corn flour
• egg yolk
• japonica rice noodles
• oil
• raisins
• sugar
• whole eggs
• protein
• wine

Ingredients

Steps

1. 1 Three egg yolks plus one whole egg are used as egg yolk paste, and four egg whites are used as egg white paste

   

2. 2 Add sugar in egg whites and beat until stiff peaks form

   

3. 3 Mix the egg yolk paste evenly, add fermented rice wine and oil, mix well

   

4. 4 Sift in the rice flour and corn flour and mix well

   

5. 5 Mix the egg yolk paste and egg white paste three times

   

6. 6 Chop the raisins and sprinkle them into the mixed cake batter. Scoop it into a paper cup until it is nine-quarters full

   

7. 7 Put it in the oven, turn the heat to 120 degrees and lower the heat to 130 degrees, and bake for 30 minutes

   

8. 8 Take out of the oven and invert until cool