1. Prepare everything you use, and tools
2. Separate the eggs with an egg separator and place them in two water- and oil-free basins
3. Add 20 grams of sugar to the egg yolk and stir well
4. Then add milk and vegetable oil and mix well
5. Sift in low-gluten flour (personally think it can be sifted or not)
6. Stir evenly, don’t stir in circles, it will get gluten, it must be stirred without particles
7. Then beat the egg whites, put the egg whites in a larger pot, and prepare 40 grams of sugar
8. Add a few drops of white vinegar or lemon juice before beating
9. Use a whisk to make a big bubble and add sugar for the first time. Use three chopsticks if you don’t have a whisk (but you have to be patient. Whether the cake can rise has a lot to do with the egg whites)
10. The big bubbles disappear and add the second sugar
11. Add sugar for the third time after beating for a while, this time all the sugar is gone
12. I’ve always used the 2nd gear to beat the egg whites until the hair is hard. It’s easier to shovel off a piece with a spoon. Don’t beat too much, it will defoam.
13. First put two scoops of beaten egg whites in the egg yolk paste, mix well, don't draw circles, it will defoam, use cuts and stir, after mixing, pour back into the egg whites and mix well
14. Cut open the raisins and mix with some low-gluten flour so that they won’t fall off when roasting
15. Put it in the mixed paste and mix it twice.
16. Put a piece of greased paper in the mold. Mine is eight inches. If there is no greased paper, put tin foil for easy demoulding.
17. After the batter is poured, shake it left and right, so that the bubbles inside come out and the surface is flat, shake it a few times
18. Put it in the oven and heat up and down at 150 degrees for 50 minutes. The heat is adjusted according to your own oven.
19. Take it out immediately after roasting, shake it three times, to a higher point, so as to prevent it from retracting and then being stuck on the drying net.
20. After letting cool, it is ready to be eaten.
21. This is chopped
22. This is mixing. I am a stupid person. I know how to do it when I see it. I only watched the video. So I uploaded the picture and gave it to someone who is as stupid as me.
23. Will it
Tips:I’m a little bit more detailed, and there are also points to note: 1. Sugar can be increased or decreased, depending on your own taste. 2. There must be no water in the whole process, and no water in the tools. 3. You must choose the sticky touch tool, which is not embroidered steel. I bought two expensive ones that are not sticky at first. Where are you still storing them? Useless, sticky ones can only climb up, and don’t brush them. oil. 4. The raisins can be left alone or replaced with other ones. Milk can also be replaced with yogurt. I like yogurt, it tastes good, and it smells more fragrant. Choose a sour yogurt. Don’t say it, it’s too much. Too much, don't think about my ink stains
