Spinach cup and cream cake
By VicentaLakin
It's good to try the latest Internet-populated spinach cake, the colour of tea cake, the taste of spinach, and the nutrients. I made a couple of Pormec six-storey cupcakes that my family loved. It's two-gauge, as good as six-gauge, and it's easy to strip. The cake is as big as 4 inches, and the family eats it at once。
Recipe Recommendations
- low-gluten flour 170 grams
- sugar 100 grams
- butter 45 grams
- light cream appropriate amount
- eggs of 5
- spinach juice 70 grams
- seasonal fruits appropriate amount
- milk fragrance
- baking
- an hour
- simple
Steps for Spinach cup and cream cake
1
A proper amount of spinach leaves is used to make juice with a blender。
2
Leach out 70 grams of spinach juice。
3
Get the cake material ready。
4
Separate protein from yolk。
5
In spinach juice, the liquid butter and 20 grams of sugar are evenly mixed。
6
Add 80 grams of sugar to the protein three times, and send it to wet hair bubbles
7
And then the yolk, one by one, is evenly mixed in the distributed protein。
8
All the yolks are even. 14
9
Scan low-banded flour。
10
Full and even。
11
A mixture of melted butter and spinach juice is then added to the cake paste in two equals。
12
Slipped with cake, fine and smooth without particles。
13
Put oil in the mold and pour the cake to the tic position。
14
Put the molds in the lower of the preheated oven, 150 degrees up and down, 35 to 40 minutes.
15
Roasted out of the oven and pinned it on the grill。
16
Then you can add fruit and flowers according to your wishes。Spinach cup and cream cake Make Tips
i used about 100 milligrams of cream, which i did not include in the raw material table, to add fruit and adjust the amount of cream to my taste。