A Touch of Spring in Winter-spinach Chiffon Cake!
1.
Wash the spinach and cut into sections, put it in the juicer cup, pour in pure water and beat it with a stirring rod;
2.
Use a strainer to filter out the spinach juice for later use;
3.
Sift the low-gluten flour, pour in the salad oil, and stir evenly with a manual whisk;
4.
Pour the spinach juice and stir evenly;
5.
Separate the egg white and egg yolk and put the egg yolk in the batter;
6.
Stir the egg yolk paste until it is smooth and even;
7.
Beat the egg whites into the mixing bowl of the chef's machine, drop a few drops of white vinegar, and add 40 grams of white sugar at a time when the fish-eye bubbles appear;
8.
Use high speed to hit the small triangle state, that is, dry foaming, and then use slow speed to stir for a few laps;
9.
Put one-third of the meringue into the egg yolk paste, and quickly stir evenly by turning over from the bottom of the basin and then cutting and mixing. Don't draw circles, it is easy to defoam;
10.
Then pour the batter that has been stirred in step 9 back into the meringue, and mix evenly with the same method;
11.
After pouring it into the mold from a high place, use a spatula to move the batter properly, then shake it a few times to produce large bubbles, and immediately put it in the oven. At the same time, don't forget to adjust the oven temperature to 170 degrees and bake for about 35 minutes. Because the oven is different, the time needs to be adjusted slightly;
12.
After baking, take it out of the oven immediately, drop it from a height of about 20 cm from the countertop, shake part of the heat, and then buckle it, and then demould it when it cools down.
Tips:
Sunny day nagging
1. The preparations must be done well, otherwise it is easy to get in a hurry;
2. The egg white basin must be oil-free, water-free and very dry;
3. Whistling the egg whites is the key. You can add sugar at one time or divide it into three times, but you must beat until you pick up the egg beater. The meringue is in a state of upright and small sharp corners, which is what we usually call dry foaming and egg whites. The cream presents a satin-like luster. Don't oversend your head. The meringue that has overspent has no luster and feels like tofu residue;
4. When mixing the egg yolk batter and the meringue together, you should turn it up from the bottom of the pot like a stir-fry, and then cut and mix like a vegetable to quickly fuse the egg yolk batter and meringue. The operation should be short. be quick.
5. When pouring into the mold, it should be quick, stir properly with a spatula, and the surface should be flat, shake it and put it into the oven immediately;
6. Increase the temperature of the oven to preheat because the temperature in the oven will decrease by 10-15 degrees when the door is opened, so increase the temperature to preheat, and then drop to the required temperature when baking;
7. The cake must be upside down and let cool to prevent it from shrinking. It is very easy to take off the mold after cooling, and the taste is better after cooling.
