1. The raisins are softened with Baileys liqueur
2. Put the milk, corn oil, egg yolk together with sugar and stir
3. The stirred solution should be whitish and slightly viscous
4. Sift in low flour and cornstarch, stir evenly, do not over-stir, stir in z-shape, and turn the mixing container at the same time
5. Add the egg yolk and stir well, then add vanilla extract.
6. Put the egg whites in an oil-free and water-free container, add a few drops of lemon juice, add the egg whites with sugar three times, the first time ~ when the fish eyes are soaked
7. The second time, when the egg white is sticky and there are lines
8. For the third time, add sugar when the egg whites become milky white, and beat the egg whites until the sauce is lifted.
9. Take a part of the egg white, add it to the egg yolk paste, and mix well
10. Then pour the egg yolk paste back into the egg whites, stir well, don't draw circles! Toss
11. Add the pre-soaked raisins and stir briefly
12. Pour into a hollow mold, oven 150 degrees for 40 minutes
13. Out of the oven until it is completely cool
14. Raisins can also be sprinkled when pouring the batter into the mold, according to personal preference
Tips:1 Stir the egg yolk paste with the egg whites, do not draw circles, and stir to avoid defoaming. 2 Increase or decrease the raisins according to your own taste.
