|Low powder||100 g|
|White sugar||35 grams|
|Baking powder||3 grams|
Softened butter is added to the oil-free container and added to the sugar
Use an electric egg beater to send and add eggshell liquid at room temperature. The less the egg liquid is placed each time, the less easy it is to separate the oil and water.
Mix the flour and baking powder, sieve, and mix half of the yogurt and flour.
Put the other half of the flour and yoghurt evenly, pay attention not to gluten, and the batter should not be smooth.
After the grape is dry cleaned, soak the warm water and put it in the refrigerator for one night.
Pour the raisins and leave a few grains for a while.
Put the batter in a squid bag, cut a large mouth into the flower bag, squeeze the batter into a small mold, and put a few raisins on it. The oven is preheated at 180 degrees, and the middle layer is about 20 minutes.