Fresh spinach Chifeng
By VicentaLakin
The first time I saw a spinach twirl, I was fascinated by her fresh and elegant color, which was natural and light green, like the autumn wind。
Recipe Recommendations
- low-gluten flour 75 grams
- eggs of 5
- spinach juice 55 grams
- corn oil 40 grams
- fine sugar 60 grams
- sweetening
- roast
- an hour
- simple
Steps for Fresh spinach Chifeng
1
The fresh spinach wash is shredded with a little fresh water for juice。
2
Take 55 grams of spinach juice。
3
Prepare the required material。
4
Protein and yolk are separated and contained in oilless and waterless containers。
5
Add corn oil and spinach juice to the yolk。
6
Smash it evenly with eggs。
7
Sift in low-banded flour, evenly with eggs, as evenly as possible, and so on。
8
A few drops of lemonade or white vinegar in the protein (the protein is alkaline food, which makes it more fungible by adding white vinegar or lemon juice) are added to the sugar。
9
The electro-pumper has a low-speed effect to wet hair bubbles (i.e. the lifting of an egg-pumper with a straight little hook)。
10
Take a third of the protein cream into the yolk paste and mix it evenly。
11
And then we're going to dump the folded cake in the remaining protein cream, evenly。
12
Pumping the tumbled cake into the middle end, shaking it a few times, shaking it a few times, shaking the bubble。
13
Send it to the lower level of the pre-heated oven with 150 degrees and 45 minutes of fire。
14
When baked, the insulated glove removes the cake mold, and it shakes the mid-mock on the table, and then rewinds it to the bottle, and when the cake is completely cooled off, it takes off。
15
Cuts can eat。
16
The finished chart。
17
The finished chart。
18
The finished chart。Fresh spinach Chifeng Make Tips
PLEASE ADJUST THE TEMPERATURE ACCORDING TO THE SPLEEN OF YOUR OVEN; FRESH SPINACH IS ABOUT 100 GRAMS ENOUGH FOR THE JUICE; THE MOLD IS AN EMPTY CAKE MODEL OF THE 18 CCM IN THE HOUSE; THERE IS NO DIFFERENCE BETWEEN THE COOLING AND NON-COOLING OF EGGS, MAINLY FRESH, SUGGESTING THE USE OF EGGS, MORE PROTEINS, TOO LITTLE EGG PROTEIN, ABOUT 53 GRAMS FOR EACH EGG I USE HERE。