Black American raisin cake
I like black rice. Black rice bread and black rice cookies that I made so far didn't smell good. But this cake tasted very good because it had a lot of pecans or because it was well blended with raisins. My father, who is sensitive to taste, also eats deliciously.
6 serving
Within 60 minutes
마이드림
Ingredients
  • black rice
    90g
  • Butter
    65g
  • Sugar
    65g
  • Starch syrup
    10g
  • Eggs
    90g
  • Baking powder
    2g
  • Salt
    1g
  • Milk
    10g
Cooking Steps
STEP 1/7
I'll measure the ingredients. Butter and starch syrup were measured directly in a dough bowl. Raisins are soaked in rum or sugar water for a while, pecans are ground in a blender.
STEP 2/7
Beat in butter, add honey powder and cream. Pour in the eggs little by little and mix them well so that the fat does not separate.
STEP 3/7
When the butter is pomade and creamy, sift the black rice flour, salt, and baking powder.
STEP 4/7
Mix it well as if you scoop up the floor so that you can't see the raw powder, and then add milk at the end, and the raw powder will disappear easily. And don't mix too long. Later, the cake gets tough.
STEP 5/7
Mix pecans and soaked raisins in a well-mixed mixture
STEP 6/7
Place it evenly in a mini paper pound mold, place the middle side slightly higher, and place almond slice on top, and bake it in a convection oven preheated to 180 degrees for 12-15 minutes.
STEP 7/7
My gas oven is hot, so it works quickly. Depending on the size of the container containing the dough, it's good to change the front and back positions once in the middle of the adjustment. The front part comes out much faster.
It's the size of 6 10cm mini pound molds.
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