Whole wheat raisin cake
Overview
In the first few years of baking, I made all kinds of cakes in different ways. Later, my works became more and more abundant, including breads, cookies, puddings... When I saw a Western dessert I wanted to eat outside, I immediately wanted to make it when I got home. It turned out to be exactly the same, which led to my becoming more and more addicted to baking. The most direct consequence was that my figure became increasingly rounder and my weight soared to an all-time high. For health reasons, we started to transform in the past year, focusing on Chinese pastries. Traditional Chinese pastries have the characteristics of less oil, less sugar and less salt, which is in line with the current health concept. It won't be too burdensome to eat in your mouth.
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Ingredients
Steps
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Pour the flour, whole wheat flour, yeast, brown sugar, and raisins into a large basin.
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Slowly add water to the basin and mix into a batter. It is not necessary to add all the water, it depends on how much water the flour absorbs.
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Take an 8-inch cake mold and cover it with anti-stick oil cloth. You can also brush it with a thin layer of cooking oil to prevent sticking.
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Let it ferment in a warm place for about an hour and a half. The batter will rise to 2-2.5 times in size and bubbles can be seen on the surface.
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Pour cold water into the pot. After the water boils, steam for 20 minutes. Turn off the heat. Don't rush to remove the lid and cover it for 5 minutes.
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Remove and let dry until warm, cut into pieces and serve.
