Spinach Chifeng
By VicentaLakin
The simple and delicious wind is called the world's bakers' first love, a basic cake for every baker. It's nice to have one of the most popular kinds of cakes, either a cream or mousse or a heartbread. This time, spinach mud was added to the wind. Personally, it's more stable than tea colours, and it smells like spinach
Recipe Recommendations
- low-gluten flour 100g
- spinach paste 95g
- eggs of 5
- fine sugar 60g
- corn oil 50g
- lemon juice few drops
- sweetening
- roast
- an hour
- ordinary
Steps for Spinach Chifeng
1
Wash the spinach and cut it with a knife。
2
Add cut spinach to the cuisine cup and make it muddy. If you can't do it, you can add a little water。
3
Protein and yolk are separated and placed in oil-free and water-free basins。
4
Add corn oil to the spinach juice and mix it evenly with a manual omelet。
5
Add yolk, evenly mixed。
6
Continue sifting low-banded flour。
7
Draws the word “one” or “well” in an egg type。
8
Add a few drops of lemonade or vinegar to the protein。
9
Pumping proteins to bubbles with one third of fine sugar with a six-bed cook machine。
10
One third of the fine sugar will continue to be strung when the protein is beaten to a fine speed。
11
Turn the heights and then the proteins go out and add the rest of the fine sugar。
12
Up to the dry hair of the protein, the eggbeater raised the pointy pointer。
13
The proteins were added to the yolk paste in three stages, which were mixed with a razor and must be evenly mixed。
14
After the first two flips, the face can be poured back into the protein-rich mix, and the mix can continue evenly。
15
The tumbled cake fell into the eight inches of an empty mold, blowing out the bubble。
16
In the middle and lower layers of the preheated oven, 150 degrees of fire up and down, approximately 30 minutes of roast, and 140 degrees of 20 minutes of roast。
17
Once out of the oven, the cake fell a few times from its height, and then it was retorted until it cooled。
18
It'll take off after the cooling。
19
Cut it open, it's delicate, it's super elastic。
20
Isn't it fresh and naturalSpinach Chifeng Make Tips
1. Specialized twirl moulds shall be used, with no oil stains on the inner walls, and shall not be used without stains, to the detriment of the twirl. 2. The protein must have hit dry hair bubbles, raised the egg head, and the protein was standing up to the point where it did not reach dry hair bubbles and instability caused a contraction. The cake must be cooked, the toothpicks inserted into the cake before it comes out, and if there are no cake crumbs, it means it's cooked, and the unsophisticated cake will turn back. 4. Rewind in time after release。