Sea salt spinach Chifeng
By VicentaLakin
I accidentally added two grams of sea salt to it because it always felt like spinach was sweet, something weird, and it might be better if it was salty
Recipe Recommendations
- low-gluten flour 80 grams
- corn oil 45 grams
- spinach paste 70 grams
- egg yolk of 3
- egg white of 5
- fine sugar 45 grams
- sea salt 2 grams
- salty and sweet
- roast
- an hour
- simple
Steps for Sea salt spinach Chifeng
1
Spinach juice for 70 grams。
2
Add corn oil evenly。
3
Scan low-banded flour。
4
Manually, an egg-beater draws a word to dry powder。
5
Continue to draw a word into a thinly smooth and smooth surface, with greater mobility, and put it aside。
6
Emelty with a few drops of lemonade and sea salt。
7
A third of the fine sugar is added to the condition of the thin foam, which continues。
8
The rest of the fine sugar is added to the condition of a few trails and continues to be distributed。
9
Until the eggbeater is lifted, the protein is in the form of a hawk hook. The oven has a 160-degree preheat for 10 minutes。
10
Add a third of the protein to the yolk paste, and the hand is tumbled。
11
The smouldered paste falls into the remaining protein and continues to be evenly mixed。
12
There's a sense of stacking in the fine smoothness of the state after it's even。
13
Falling from the height of the mold 20 cm into the mold, shaking the plane。
14
Put it in the lower level of the pre-heated oven and bake for 40 minutes at 160 degrees。
15
It's 30 minutes in status。
16
Out of the oven, the buttons cool。
17
Big bang
18
Hands off。
19
Internal organizationSea salt spinach Chifeng Make Tips
A little paste: One, the yolk paste has to be mixed with one word and not spin around, or you'll get cramps. 2. The protein must be in place, the state of bending hooks should not be overstretched, or it will melt. When the two and above are mixed, the same is true when they are quickly mixed and do not draw rings. 4. The temperature of the oven is based on the temper of my oven, and my temperature is only a reference because the temperature of each oven is more or less different