Beer Cake
1.
Ingredients: 63 grams of low-gluten flour, 50 grams of butter, 48 grams of beer, 50 grams of raisins, 1 egg, 22 grams of sunflower seeds, 50 grams of brown sugar, 1/2 tsp of baking powder
2.
The raisins are soaked in beer until soft, drained and set aside. Chop the melon seeds and set aside. Soften the butter, add brown sugar, poke the brown sugar with a rubber spatula, and then beat with a whisk
3.
Add egg liquid in batches to beat, pour in 25 grams of beer, sift in the low-gluten flour and baking powder, pour in the raisins and melon seeds, mix well
4.
Put it into the mold, put it in the oven, heat the middle layer up and down at 180 degrees, bake for about 20 minutes, out of the oven, pour the remaining beer while it is hot, cool it and store it in a sealed container for 3 days before eating
Tips:
After pour the beer into the butter paste without stirring, you can sift it directly into the flour.
When mixing the batter, be careful not to stir in a circular motion to prevent the flour from becoming gluten.