|Low-gluten flour||100 g|
|Baking powder||1/2 tsp|
The raisins are soaked in milk for about half an hour.
After the butter is softened at room temperature, add white sugar
Use the egg beater to make the color white, and the volume is slightly enlarged.
Add the egg mixture 3 times, each time you need to fully fuse the egg and butter before adding it again.
Pour the milk in, don't stir it up
Low-gluten flour and baking powder, salt mixed and sieved into butter paste
Mix evenly, turn it up from the bottom, do not circle, to avoid flour gluten
Add raisins and mix evenly
Load the mold, 2/3 full, put in the preheated oven, and bake in the middle layer for about 30 minutes.