​The raisins don’t have to be drowned in the dough. Just do this before baking

This patent does not require special ingredients or culinary experience. Just one short step before adding the raisins to the mixture.

Dried fruit is heavier than the cake mass, especially in moist baked goods such as cheesecake Whether grandma. During baking, they “break through” the mass and settle on the bottom of the pan, spoiling the visual effect and structure of the baked product.

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The solution is surprisingly simple: dredge the raisins in flour before adding them to the dough. A thin layer of flour increases their adhesion to the mass and prevents them from falling down during baking. Thanks to this, the dried fruit and nuts remain evenly distributed throughout the dough.

You will get the best effect when first, soak the raisins briefly in water or milk, a then dry them thoroughly. Only then coat them in wheat (or potato) flour and add to the mass. The same patent also works with cranberries, apricots and orange peel.

This kitchen detail is what makes baking perfect looks betterbut also tastes more harmonious in every piece. If you want holiday cakes to be perfect from top to bottom, raisin flour is a must-have.