Raisin Chiffon
by Adobe
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Pour water, oil, and powdered sugar into the container and mix well.
2. Separate the eggs, pour in the egg yolks and stir well, then pour the egg whites into another bowl for later use. The egg whites must be water-free and oil-free.
3. After mixing well, sift in low flour and corn starch.
4. Stir in the flour and mix well to make the egg yolk paste the final look.
5. Next, make the egg white batter, add two drops of white vinegar to the egg white, and then beat it. When making thick bubbles, add part of the powdered sugar, then continue to beat, and add the powdered sugar in several times. The egg white paste should have obvious lines when it is well-worn, and it will not drip when it is turned upside down. In total, the process of sending it takes more than ten minutes.
6. Next, add one-third of the egg white batter to the egg yolk batter and carefully mix it with a cross-cut method. At this time, you can preheat the oven 180 degrees, and at the same time fill the lower oven with hot water. Pour all the mixed egg yolk paste into the egg white paste, grab the raisins, and mix well.
7. Finally, pour it into the mold. It can be shaken on the table a little bit. My experience is not to shake it too violently, and just hit it once, otherwise the air will be shaken out too much and the cake will die. Put the cake into the oven, water bath, 180 degrees, 40 minutes~
