Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Low-gluten flour ( 85 Grams ) |
Corn oil ( 50 grams ) | Spinach puree ( 50g ) |
White sugar (egg yolk) ( 20g ) | White sugar (egg egg white) ( 50g ) |
Lemon juice ( a little ) |
How to make spinach chiffon cake
1.Wash the spinach, blanch it in water, chop it into pieces and puree it in a food processor.
2.Weigh all ingredients.Sift the flour in advance and set aside.
3. Separate the egg yolks and egg whites and place them in water-free and oil-free stainless steel basins.inside.Place the egg whites in the refrigerator until set aside.
4. Add 20 grams of sugar to the egg yolks and lightly beat them with a manual egg beater.
5.Stir until the sugar melts.
6.Add corn oil in three times, beating with a whisk each time Mix well and add again.
7.Add 50 grams of spinach puree.
8. Stir gently evenly.
9.The sifted flour is sifted and added at once.
10. Stir in a straight line until there is no dry powder.
11.Use a silicone spatula to stir evenly and set aside.
12.Start to beat the egg whites.Add 3-5 drops of lemon juice to the egg whites.Use an electric whisk to beat the egg whites until they resemble fish-eye bubbles.Add 1/3 of the sugar, continue to beat, and add the remaining sugar in two batches.
13. When the egg whites can pull out short, upright sharp corners when the egg beater is lifted, it means It has reached a dry foaming state and can no longer be used.(Start preheating the oven to 170 degrees)
14.Put 1/3 of the meringue into the egg yolk paste inside.
15.Use a scraper to cut in from the middle and scrape it up from the bottom of the basin to the wall of the basin, while using your left hand Keep turning the egg beater counterclockwise.
16. Stir evenly and pour into the remaining 2/3 of the meringue, with a spatula smooth Turn the hour hand against the wall of the basin, scrape up the surrounding meringue and continue to mix evenly.
17.The mixed cake batter is fine and smooth, and then poured into the 8-inch mold., shake the mold on the countertop a few times to release large bubbles.
18.Put it into the preheated oven, middle and lower layers, heat up and down to 150 degrees, 65 Minutes (time is for reference only)
19. Shake the baked cake mold in a free fall.Immediately place it upside down between two cutting boards.
20. Unmold the cake after it has cooled completely.It can be used to decorate cakes or cut into pieces and eaten directly.
Tips
Oven temperatures are for reference only.
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