Spinach Cake Rolls

2024-06-29 20:56:49  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 4 )
Low-gluten flour ( 70g )
Spinach puree ( 65ml )
Corn oil ( 35ml )
Fine sugar ( 60g )
Lemon juice ( a few drops )
Strawberry jam ( appropriate amount )

Spinach Cake How to make rolls

  • Illustration of how to make spinach cake rolls 1

    1. Prepare all ingredients.(Blanch the spinach puree in advance and use a food processor to puree it)

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    2.Separate the egg yolk and egg white Place in two clean basins without water or oil.

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    3.Add a few drops of lemon juice to the egg white, and use an electric egg beater to beat until the fish has bubble eyes.When the egg is ready, add fine sugar in 2-3 batches and beat until wet foam is reached.Lift the egg beater and you can pull out a curved sharp corner.Place the beaten meringue in the refrigerator for later use.

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    4. Beat the egg yolks, add corn oil and mix well, then add spinach puree.

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    5. Stir evenly.

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    6.Sift in the low-gluten flour in three batches.

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    7. Stir evenly into a smooth egg yolk paste.

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    8.Take one third of the meringue, add it to the egg yolk paste and mix evenly.Do not stir in circles.

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    9. Pour the mixed egg batter into two-thirds of the meringue, and quickly Cut and mix evenly.Also cannot draw circles to avoid defoaming.

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    10.Finally cut and mix into a smooth and thick cake batter.(Preheat the oven to 180 degrees for 10 minutes)

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    11. Place the cake batter 15 cm away from the baking pan Pour the dough into the baking pan from left to right height, smooth it out with a spatula, and gently tap out any big air bubbles.

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    12. Bake in the middle rack of the oven at 165 degrees for 20 minutes, take out and let cool.

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    13.Tear off the bottom oil paper.

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    14.Turn it over and place it on clean oil paper, and then brush evenly with strawberry jam.

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    15.Slowly roll it up with the help of a rolling pin.(The rolling pin rolls the greased paper in the opposite direction to the cake roll).

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    16. Roll up and put in the refrigerator, refrigerate for more than half an hour to set.

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    17. Take it out and cut it into pieces with a fine-tooth saw.(I make it in the evening, refrigerate it overnight, and cut it into pieces for breakfast in the morning).

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    18.Finished Picture

Tips

1.Beat the egg white until it is wet, do not beat until it becomes hard foam., otherwise the baked cake slices will be too hard, difficult to roll and easy to break.2.This recipe uses a Sanneng gold baking pan 28X28 cm.3.Cake rolls made with spinach puree are darker in color.If you like it fresh and elegant, you can add water to the spinach, squeeze the juice and filter it.4.If you don’t like it too sweet, you can reduce the amount of fine sugar in the recipe.5.Oven temperature and time are for reference only.

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