Spinach Chifeng
By VicentaLakin
Change milk from the original twilight to natural pigmentine spinach juice, fresh and fresh cake from the oven, and delicious。
Recipe Recommendations
- eggs of 5
- fine sugar
- corn oil 40 grams
- spinach juice 40 grams
- low powder 85 grams
- lemon juice few drops
- sweetening
- baking
- several hours
- ordinary
Steps for Spinach Chifeng
1
The spinach wash extracts 40 grams of spinach juice from the original juice machine。
2
Protein yolk separation. Add 30 grams of fine sugar to the yolk, then corn oil, spinach juice。
3
SIFT LOW POWDER AND Z-TWEAK EVENLY。
4
The protein is separated into a water-free and oil-free container, is concussed with an egg-pumper in a rough bubble form, is added to lemon juice, and is added to 60 grams of fine sugar three times, with a fast-disturbing effect on which the protein fades into a blistering state, with a visible pattern, and is finally lifted to the egg, where the protein pulls a short, straight angle。
5
Take a third of the protein paste and mix it into the yolk paste。
6
And then it's evenly mixed with the rest of the protein paste, pouring into the oven and shaking out the bubble。
7
The oven is preheated, 130 degrees 30 minutes and 170 degrees 20 minutes. Take out the penthouse button as soon as it's cooked。
8
It'll just cool off。
9
The cake is soft。
10
Completed Chart
11
Don't worry about the taste of spinach. It's just cake sweet。
12
Completed Chart
13
Completed Chart