Blackcake popsicle
By VicentaLakin
It was invented in 1927 by a man named Harry Baker in California, United States, who then sold the recipe to the world in 1948. Its cake tissue is loose and soft, its moisture content is high, its taste is light and its taste is warm, and it is one of the most popular cakes at present. It's essential to enjoy leisure and beauty on trips or holidays! With spinach juice, you make cake popsicles with a bit of delicious and beautiful. The first bite, the sweet chocolate is a green, soft cake, the key is the ice cream
Recipe Recommendations
- eggs of 2
- low-gluten flour 40 grams
- salt 1 gram
- white granulated sugar 35 grams
- spinach juice 30 grams
- corn oil 20 grams
- lemon juice few drops of
- sugar beads a little
- chocolate appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for Blackcake popsicle
1
The food is called spare, and when the spinach is cleaned, the asphalt is filtrated. Don't add water to spinach juice. It'll be greener and more beautiful
2
The basin is clean and free of oil and careful to separate protein and yolk。
3
Add salt to the yolk and 10 grams of white sugar. Smash even。
4
Put in spinach juice corn oil and keep mixing。
5
Sift low-banded flour
6
DRAW THE WORD "Z" TO BE EVEN TO THE POINT WHERE THE EGG PASTE FALLS IN SILK. (FACES DON'T GET TOO THICK BECAUSE THE BAKED SURFACE IS CRACKY)
7
The oven is preheated: 150 degrees up and down. Add the remaining 25 grams of white sugar to the protein (in three stages) with an electric omelet to the fish bubble form。
8
We'll send a few laps and join again. The electric omelet was distributed at high speed, and the last time the remaining sugar powder was added, which continued at high speed. Raise the eggbeater to observe the protein state: it's good to have a sharp, straight angle. "Don't be too careful to put it in place, not a little bend. It's important."
9
Put half of the good protein in the spinach yogurt。
10
THE WORD "J" IS FLIPPED, AND IT CANNOT BE ROUNDED TO AVOID BUBBLES. IT'S TUMBLED AND TUMBLED INTO THE REMAINING PROTEINS。
11
Continue to flip evenly and fall into the silica mold of the popsicle and insert a wooden stick. The surface was slightly flatted with a razor and placed in the oven。
12
The oven is preheated: placed in the lower middle, 145 degrees above, 150 degrees below, mid, 35 minutes of roast. Out of the oven until it's cool。
13
No proper chocolate in the pot。
14
A little fire melted with wood shovels。
15
CAKE POPSICLES WITH DEMERSALS ARE PLACED ON THE GRILL AND ON THE GRILL. THE REMAINING SMALL AMOUNT OF CHOCOLATE CAN BE FILLED IN A BOUQUET, CUT A LITTLE BIT AND DRAW Z WORDS ON THE POPSICLE, AND SPREAD THE COLOURED SUGAR BEADS TO COOL. AND DON'T WASTE THE CHOCOLATE IN THE OVEN, AND IT'LL BE COOLED AND COLLECTED FOR REUSE。
16
The finished chart。
17
QQQ SUGAR SLICES CAN ALSO BE USED TO SUFFOCATE ON THE SURFACE。
18
It's a green color
19
Cold winters love this green
20
Beautiful in the eyes
21
♪ Sweet in the heart ♪
22
A nice, soft cake with a dark, sweet, little chubby favorite
23
This popsicle isn't ice creamBlackcake popsicle Make Tips
The temperature of the ovens varies, depending on the circumstances. You need fresh eggs, you need clean eggs, you need no oil. When the cake popsicles are distilled, the surroundings are carefully separated, the top is slowly lifted up from the base of the silicone, and the wooden rod is easily removed with its finger. In the case of a 4-line ice bar, this amount can be eight, and in the case of a 3-link, the remaining egg paste can be baked together in a paper cup。