Pecan and raisin cake

Overview

At first glance, pecans looked like the walnuts we usually eat, but then we learned more about them and realized that pecans are a type of walnut. It also has the functions of nourishing the kidneys, strengthening the brain, moistening the intestines and laxative. Pecans not only have a very pleasant taste, but also have high health value. The nutritional value is very high. The nuts of pecans are rich in protein, essential unsaturated fatty acids and various trace elements. They have a good effect on lowering the body's cholesterol, tonifying the kidneys and strengthening the brain. Moreover, the rich vitamins contained in pecans are very good for maintaining skin and nourishing hair. I haven’t made a cake for a long time. In summer when it’s too hot, I usually make a piece of toast on weekends. A piece of toast can be eaten with various combinations for breakfast next week. Now that the weather is getting colder, you don’t need to be afraid of the heat when making cakes. This time I made a cake after two months, and it felt a bit rusty. I haven’t tasted the taste of cakes for a long time. I quickly took photos after they were baked and ate several of them. It’s small but has content inside. It’s super sweet with the addition of California raisins. It’s simple and has content. The simple decoration of light cream, coupled with the embellishment and matching of pecans, makes this small cake reveal an unusual visual sense and taste in simplicity.

Tags

• baking
• afternoon tea
• students
• corn oil
• egg
• low gluten flour
• pecans
• raisins
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Have the materials ready.

   

2. 2 First separate the egg whites and egg yolks and put them into a water-free container. Add 10g of fine sugar to the egg yolks, and use a manual egg mixer to completely melt the fine sugar into the egg yolks.

   

3. 3 Add corn oil in turn and mix well, then add milk and mix well.

   

4. 4 Sift the low-gluten flour into the egg yolk liquid and mix evenly.

   

5. 5 Add 30g of fine sugar to the egg whites in three batches and beat until stiff. Add one-third of the beaten egg whites to the egg yolk batter and mix evenly.

   

6. 6 Pour the evenly mixed egg yolk paste into the remaining egg whites and continue to mix evenly, then add the raisins and mix evenly.

   

7. 7 Preheat the oven to 160 degrees, pour the egg yolk paste into a piping bag and squeeze it into the mold.

   

8. 8 Add 20g of fine sugar into the whipping cream in three batches, beat until the tip can be lifted, put it into a piping bag and choose your favorite piping tip for decoration. Simply pipe a layer on the small cake and insert a pecan.