Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Eggs ( 4 ) | Low-gluten flour ( 60g ) |
Milk powder ( 15g ) | Spinach juice ( 60g ) |
Pineapple juice ( 5g ) | Corn oil ( 35g ) |
| White vinegar ( A few drops ) | White sugar ( 60 Gram ) |
Autumn spinach cake Recipe
1. Close-up.
2. Prepare the ingredients and separate the egg yolk and egg white.
3. Add spinach juice, corn oil, 20 grams of sugar to the egg yolk, and stir with a hand-held egg beater Mix evenly, then sift in the flour and milk powder and mix well.
4. Add a few drops of white vinegar to the egg whites, beat the meringue with an electric egg beater at low speed, and beat the remaining Add the sugar in three batches and beat at low speed until foamy.
5. Turn to high speed and continue dry beating.
6. Beat until the lines are obvious and the meringue stands up like a hook.
7.Put one-third of the meringue into the egg yolk batter and stir.Do not make circles when stirring., stir evenly like stir-fry.
8. Pour the mixed batter into the remaining meringue, and then mix evenly.
9. Pour the mixed batter into the mold, shake it gently a few times to eliminate air bubbles.
10. Preheat the oven to 150°C for 5 minutes.Place the batter on the middle and lower layers of the oven and bake for 50 minutes.
11.After baking, remove and invert for 1 hour and let the cake cool naturally.
12. Take out the cake after cooling.
13. Cut off the edges, display the ''Autumn Spinach Cake'', and place it on the plate for photos.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
