Eight inches of spinach cake
By VicentaLakin
It's been a long time since we made eight inches of cake, and our baby wants to eat cake, and today we're digging some spinach in the yard, and that's what we're doing. It tastes good, tastes good, just can't taste spinach, but spinach's nutrients are inside, color is good, the baby likes it。
Recipe Recommendations
- low powder 85 grams
- white sugar 70 grams
- corn oil 50 grams
- eggs of 5
- spinach paste 50 grams
- white vinegar Xiao Xu
- sweetening
- baking
- an hour
- simple
Steps for Eight inches of spinach cake
1
Split the eggs, clean the protein basin, no oil, no water。
2
Put spinach in the kitchen and make mud。
3
The yolk is placed in the basin, 20 grams of sugar, oil, 50 grams of spinach mud, and is mixed into yolk spinach。
4
Sift in flour。
5
Stuck in the yellow paste。
6
The protein fell a few drops of vinegar when it reached a thick bubble and fell on white sugar twice, with a medium stroke。
7
That's a little tip。
8
Pick a part of the protein frosting into the yolk pan。
9
And back in the protein basin。
10
Smash it all into cake paste。
11
Finally, it fell into an eight-inch cake model, swung a few times, flattened a few times, shattered the bubble。
12
Put it down to the second level, 135 degrees 30 minutes and 165 degrees 35 minutes。
13
The cake doesn't turn back at all。
14
It's a pretty color。Eight inches of spinach cake Make Tips
My experience with making an 8-inch cake is that the temperature of the eggs is quite important. Eggs taken out of the fridge must be brought to room temperature. At this time of year, room temperature eggs are the easiest to whip, and the result is more stable afterwards. If the egg temperature is too high or too low, problems are likely to occur.