The raisins soaked in rum are roasted to give an intoxicating aroma!
Rum soaked raisins for 2 hours
Put the oil paper under the baking tray and cut it from the corners of the oil paper to the corners of the baking sheet.
Put the oil paper in the baking tray and gather the four corners
Spread the drained raisins evenly into the baking tray (why do the above steps, because preparing in advance can prevent the cake from being defoamed after the cake is ready)
According to the hurricane cake egg method, the egg yolk protein is separated first.
Salad oil and milk, mix with oil and water, add egg yolk and stir well, add fine sugar and stir well
Low-filt sieve, add in two portions, mix evenly each time, do not over-mix to avoid gluten, but must be free of particles
Add the protein to the lemon juice and add the sugar to the sugar three times until it reaches 90%.
Put 1/3 of the protein cream into the egg yolk paste and mix evenly
Pour back into the remaining 2/3 mering cream and mix evenly
Pour the cake paste evenly into the prepared baking tray, and shake the mold to make it even.
After preheating, bake at 135 ° C for 30 minutes.
Get out of the baking tray as soon as possible after baking (the remaining temperature of the baking pan will make the bottom of the cake dry and affect the finished product effect)
Remove the oil paper and buckle it on the baking net (the horizontal printing of the inverted buckle helps the cake roll up), dry it to warm, and place it on the clean oil paper with the surface facing up.
The front end of the cake, with a knife to draw two shallow mouths
At the back of the cake, cut the section with a knife (these two steps are more conducive to rolling up and closing)
The oil paper on the front end of the cake is wrapped around the rolling pin, and the cake is rolled up by the force of the rolling pin (note that the force is even, otherwise the middle part is not close)
After setting up for 10 minutes
Remove the oil paper and cut off the two irregular parts.