Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 100g ) | Spinach juice ( 90g ) |
Fine sugar ( 25g (egg yolk) ) | Fine sugar ( 50g (protein) ) |
Corn oil ( 60g ) | Eggs ( four ) |
White sesame seeds ( appropriate amount ) | White vinegar ( Two drops ) |
How to make spinach chiffon cake
1.Wash the spinach.
2.Put it into a food processor and blend into juice.
3. Prepare an oil-free and water-free stainless steel basin to separate the protein.
4.Put the egg yolks separately and pour in the sugar
5. Stir thoroughly.
6. Pour in the spinach juice and stir.
7. Pour the corn oil together and stir evenly.
8.Fully emulsified.
9.Sift in the low-gluten flour and stir until there are no particles.Reserve~
10. Start beating the egg whites and add two drops of white vinegar.Use an electric mixer on low speed to beat until there are obvious fish eyes.
11.Put in 1/3 of the white sugar and type at high speed until it becomes thick.
12. Add 1/3 of the sugar and continue to beat.
13. Add the last 1/3 of the sugar and beat.
14. Until the egg beater is lifted up and there is an obvious hook shape.
15. First pour some of the meringue into the egg yolk paste and stir evenly.
16. Stir up and down using stir-frying techniques, remember not to make circles.
17.Fold the cake batter.
18. Preheat the oven in advance and set the upper and lower heat to 150 degrees for fifty minutes.Pour the cake batter into the eight-inch mold in a dripping manner from a high position.
19. Smooth the surface and add an appropriate amount of white sesame seeds, or not.
20. Place in the lower shelf of the oven and bake.
21.After baking, take it out and shake it from a high place, then flip it upside down immediately.Let cool and unmold.
22.The color is so beautiful
23.Beautiful
24.One more
25.Little fresh
Tips
Specific oven temperature and time, It depends on the temperament of the oven in your home.This is just a reference.
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