The spinach red bean casserole
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for The spinach red bean casserole
1
Eggregated yolk separated。
2
The yolk and 20 grams of fine sugar are mixed into sugar soluble, the egg fluid is thicker, and salad oil is added to the yolk (preferably every spoon is even) and then added. It's all right. Low-banded flour, salt mixing, sifted into yolk, evenly mixed。
3
The oven preheat. Three drops of white vinegar were added to the egg purifier and electrically hit the bulge。
4
Add 20 grams of sugar and continue to stir up the egg clears with little foam。
5
Adding 20 grams of sugar, the egg cleaners continue to stir up, with a growing number of tiny foams, while increasing in size until all the foam whites are even as thin as cream, and when they pick up the egg clears with an eggbeater, they feel elastic and have a straight upper part, but at the end they bend slightly, a phase called wet hair bubbles, suitable for angel cakes and cake rolls, etc。
6
In addition, 20 grams of sugar are added, and the egg cleaners continue to stir up, so that they feel more dense and the resistance of the egg-beater is increased, when the whole round-up of the egg-beater is maintained in a flexible and straight state, i.e., the mixing takes place. This stage is referred to as dry hair. A lot of cakes are called to this stage。
7
Combining the yolk paste with one third of the egg paste, smoothing it up quickly, continuing to add one third of the egg paste to the balance of the egg paste. Down into the 8 inches of the mold, blasting the bubble。
8
PUT IT IN A PREHEATED 150°C OVEN AND BAKE IT FOR AN HOUR. WHEN YOU'RE DONE WITH IT, YOU TAKE OUT THE BUTTONS ON THE NET SO THAT YOU DON'T SHRINK。
9
The finished chart。
10
The finished chart。
11
Product chart。