Spinach steam cake
By VicentaLakin
It's fine, it's soft, it's fresh spring。
Recipe Recommendations
- eggs of 4
- low-gluten flour 90g
- rice bran oil 30g
- White sugar 35g
- Egg yolk with white sugar 5g
- spinach juice 50g
- lemon juice few drops
- raisins appropriate amount
- sweetening
- steamed
- an hour
- senior
Steps for Spinach steam cake
1
The spinach squirm is then rinded into mud and filters out spinach juice。
2
The yolk, the protein is separated and the protein-rich basins are free of oil and water。
3
The egg yolk and rice tart are heavily plastered to lactation。
4
Put in spinach juice。
5
Scan low-banded flour。
6
Smiling into fine yolks。
7
The raisin is immersed in water for half an hour and is leached with a little flour。
8
The proteins were added to the white sugar three times, sent to dry hair bubbles, and the pointer was straight。
9
One third of the protein cream is placed in the yolk paste, which is evenly mixed with irregular techniques。
10
Back to the remaining protein cream, put in the raisins, equally with irregularity。
11
Falling in the cake model, shaking away the bubble。
12
It is placed in a boiler that has boiled water, covered with a pot, covered with a pan cover, burned in the fire for 40 minutes, and turned into fire for 5 minutes。
13
The steamed cake shakes off the heat and is cooled on the grill。
14
Cool off。
15
It's fine, it's soft, it's fresh spring。