Beer Cake
1.
Materials
2.
The raisins are soaked with beer outside the formula until soft
3.
Drain and set aside
4.
Minced melon seeds, set aside
5.
Soften the butter and add brown sugar
6.
Use a rubber spatula to mix lightly, poke the brown sugar lumps apart
7.
Beat with a whisk until the color becomes lighter and the volume is fluffy
8.
Add egg liquid in batches and beat evenly
9.
Pour in 25 grams of beer
10.
Mix low-gluten flour and baking powder into the butter paste
11.
Stir evenly with a rubber spatula
12.
Pour in raisins and melon seeds
13.
Mix well
14.
Pour into the mold, 2/3 full
15.
Put it in the oven, on the middle level, fire up and down at 180 degrees, and bake for about 20 minutes
16.
Come out of the oven, while it’s hot, pour the remaining 23 grams of beer on the cake
17.
Keep it tightly closed after cooling, and eat after 3 days.
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.