Raisin Yogurt Mafen

1. Mix the whole egg with fine sugar using a manual egg beater. If the egg has just been taken out of the refrigerator, place a basin of hot water in the egg beater and stir the egg mixture with fine sugar over hot water.

2. Add salad oil and continue stirring evenly.

3. Add milk and plain yogurt, continue stirring to form a uniform liquid.

4. Sieve in flour (low gluten flour, baking powder, baking soda powder), and use a rubber scraper to gently stir in an irregular direction to form a uniform batter.

5. Add raisins and mix well with a rubber scraper.

6. Use a spoon to scoop the batter into the paper mold, about 80% full.

7. Preheat the oven, heat it up at 190 ℃, heat it down at 180 ℃, and bake for 25-30 minutes.