Ingredients: 4 eggs, low flour 125g.
Accessories: vegetable oil 25g, fine sugar 75g, raisins and sesame seeds.
1. Add sugar to the eggs and break them up with an egg beater.
2. Heat the water in the pot (about 60 degrees), turn off the fire, then sit the egg bowl in warm water and beat it with electric egg beater high speed.
3. I didn't draw a word until I hit it with an egg beater for dozens of seconds.
4. Sieve in the low-gluten flour and mix the flour twice until there is no dry powder.
5. Then add the vegetable oil and stir it evenly again until it is completely integrated into the cake paste.
6. Wash the raisins and soak them in advance.
7. Pour the batter into a mold or paper cup and shake it a few times to shake out bubbles.
8. Put a few raisins in each cake and sprinkle sesame seeds on the surface.
9. Preheat the oven at 165 degrees for 5 minutes, and bake at 160 degrees for about 15 minutes.
10, take it out and cool it a little, the finished product will not shrink and the color will be uniform.