Raisin cheese omelet

Published Jan 23, 2023 at 16:58pm ET

Food Material List

1 Low-gluten flour 50g
2 egg-yolk yellow 3
3 Berry sugar 15g
4 Chicken protein 3
5 Berry sugar 35g
6 Pure milk 25g
7 Baking powder 1 spoon
8 Lemon juice 2-3 drops
9 Raisins Appropriate amount
10 Corn oil 25g

Operational steps

1 Egg yolk with 15g fine sugar, corn oil, milk, stir until sugar melts.
2 The low gluten flour and baking powder were sifted together and added into the yolk mixture. The smooth paste without granules was stirred with a silica gel scraper.
3 Protein bowl must be water-free and oil-free, beaten with an electric egg beater, dripped lemon juice, added the first sugar when fish eye blisters appear, added 35g sugar three times, until wet foaming, pulled with an egg beater hook. Mix the egg yolk paste three times evenly and gently to avoid defoaming.
4 Spread oil paper on the baking tray, sprinkle with raisins, pour into the cake paste, scrape the surface, lift the baking tray 3 cm high and slightly fall, shake out the bubbles in the cake paste. Into the middle of the oven, fire 175 degrees, about 25 minutes. After the oven is out, immediately buckle on another baking tray covered with oil paper, take advantage of the heat to uncover the oil paper at the bottom of the cake, and then buckle on the oil paper uncovered upside down, so that the surface of the cake embryo (the one side without the dried raisins) is up and cool.
5 Whisk with light cream and refined milk. Spread it on the surface of the cake. Make it as thin as possible around it and thicker on the nearest side of the cake.
6 With the help of a rolling pin, roll up the cake while pulling up the oil paper, press it a little, wrap it in oil paper, twist the oil paper on both sides, put it in a fresh-keeping bag, and put it in the refrigerator for 3 hours and one night. You can slice it and enjoy it! (o^^o)
7 (^^)

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