Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 100g ) | Eggs ( 5 ) |
Spinach puree ( 95g ) | Corn oil ( 60g ) |
Fine sugar ( 50g ) | Lemon juice ( a few drops ) |
How to make spinach chiffon cake
1.Rinse the spinach and cut it with a knife.
2.Add the chopped spinach into the cooking cup and stir until pureed.If it cannot be stirred open, you can add a little water.
3. Separate the egg whites and yolks and place them in oil-free and water-free basins.
4. Add corn oil to the spinach juice and mix evenly with a manual egg beater.
5.Add egg yolk and stir evenly.
6.Continue to sift in low-gluten flour.
7.Use an egg beater to draw the character "一" or "Well" and mix well.
8. Add a few drops of lemon juice or white vinegar to the egg whites.
9. Use a chef's machine at low speed 6 to beat the egg whites until they are thick and foamy, add 1/3 Caster sugar.
10.Slowly turn to medium speed and beat the egg whites until smooth, add 1/3 Continue to beat the fine sugar.
11. Turn to high and continue beating until the egg whites become textured and add the remaining fine sugar.
12. Beat the egg whites until they are dry and frothy, and the whisk is stiff when lifted Straight tip that doesn't droop.
13.Add the egg whites into the egg yolk paste three times, and stir with a spatula.Mix well.
14.After mixing the first two times, you can pour the batter back into the bowl containing the egg whites In the mixing barrel, continue to stir evenly.
15. Pour the mixed cake batter into an 8-inch hollow mold and shake out the air bubbles.
16.Put into the middle and lower layers of the preheated oven, heat up and down to 150 degrees, and bake for about 30 seconds minutes, turn to 140 degrees and bake for 20 minutes.
17.After it comes out of the oven, immediately drop the cake from a high place a few times, then invert it until Let cool.
18.After cooling, you can unmold.
19. Cut and eat, the tissue is delicate and super elastic.
20. Is the chiffon made with spinach very fresh and natural?
Tips
1.A special hurricane mold must be used.There should be no oil stains on the inner wall, and non-stick molds cannot be used, which is not conducive to the climb of the hurricane.
2.Beat the egg whites until they are dry and foamy.When you lift the head of the egg, the egg whites will be straight and not drooping.If dry foam is not reached, the protein will be unstable and cause shrinkage.
3.The cake must be baked.Before taking it out of the oven, insert a toothpick into the cake.If there are no cake crumbs, it means it is cooked.An undercooked cake will shrink after cooling.
4.After it comes out of the oven, it should be reversed in time.
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