Nut Raisin Cake Roll

Overview

In a cake roll book, I saw that the method of operation is to mix the egg yolks and whipped egg whites first, and then sift in the flour. Is it because by doing this, the flour is mixed for less time and it is less likely to form gluten? The ordinary flour used is not special cake flour or cake flour. The taste is okay. The cake rolls are also baked at high temperatures and quickly. The batter should not be spread too thickly and the egg whites should not be beaten too high. An 8-inch square mold was used.

Tags

• baking
• egg yolk
• milk powder
• nut flour
• raisins
• sugar
• white vinegar
• plain flour
• protein
• salt
• water

Ingredients

Steps

1. 1 All materials are weighed. Put egg yolks, water, white vinegar, salt, milk powder, and 5 grams of sugar into a bowl.

   

2. 2 Beat the egg yolks etc. evenly

   

3. 3 Beat the egg whites until you can see obvious lines and look shiny. Don't be too hard. Wet foaming. Add 1/3 of the egg whites to the egg yolk mixture and mix evenly, then add the remaining egg whites and mix evenly. Like Qifeng, stir without defoaming.

   

4. 4 Sift the flour into the beaten whole egg mixture. Add 1/2 first, then add the remaining 1/2 of the flour to mix evenly. Still stir quickly to avoid defoaming and gluten.

   

5. 5 Pour the cake batter into the baking pan, scrape evenly with a spatula, and sprinkle with raisins soaked in water.

   

6. 6 degrees (actual 190), lower level, upper and lower heat, 10 minutes. Cover the baffle with tin foil after a few minutes to avoid over-coloring. After baking, turn it over and brush it with nut powder mixed with a small amount of water (pulverized from various beans, peanuts, and sesame seeds. It is also good to touch the peanut butter directly. Sprinkle the powder directly without adding water, it may not be sticky enough and the roll will not be good.)

   

7. 7 Roll up the cake roll and use oil paper to set it for 20 minutes.

   

8. 8 Just cut it.