#aca Fourth Session Baking Contest# Making Pornographic Spinach Cake with Yogurt
1.
Preparing the cake base, prepare the ingredients
2.
4 egg yolks and 20g fine sugar, beat evenly
3.
Add 69g corn oil and beat evenly
4.
Add 2 drops of vanilla extract and mix well, add 120g spinach puree and mix well
5.
Sift in 110g low-gluten flour and mix evenly, do not make a circle, avoid defoaming and mix well and set aside. At this time, the oven is preheated to 140 degrees and the fire is up and down.
6.
Beat four egg whites until the fish eye bubbles, add 20g fine sugar
7.
Electric whisk until thick, add 20g fine sugar
8.
Whisk until the lines appear slightly, add the remaining 20g fine sugar
9.
Beat until the wet foam is slightly harder. Lifting the egg beater meringue will leave sharp corners, as shown in the figure
10.
Scoop out 1/3 of the meringue into the egg yolk spinach paste, stir and cut evenly until the meringue spinach paste is fully integrated
11.
Pour the mixed spinach puree into the meringue, stir and cut evenly "don't draw circles to avoid defoaming".
12.
The mixed spinach puree chiffon batter is delicate and smooth without defoaming
13.
Pour into the mold, 4 4-inch round molds.
14.
Shake out big bubbles and bake in the oven
15.
Bake the middle and lower layers at 140 degrees for about 43 minutes. Insert a toothpick into the cake before it is out of the oven, so that there is no residue. Shake down the mold after it is out of the oven, buckle it upside down on the grilling net, and remove it with bare hands after it is completely cooled.
16.
Slice the cake into 3 slices, do not use the top slice; just leave the two slices of the dough. Put a piece of code into the mold
17.
Pour some homemade yogurt
18.
Code into the cake slices
19.
Pour in homemade yogurt and put it in the refrigerator overnight
20.
The yogurt cake refrigerated for 18 hours can be smoothly demoulded. The surface is decorated with coconut paste, chocolate biscuit sticks, and macaron, which can be cut into pieces.
21.
Finished product~Beautiful~
Tips:
1. The spinach should be blanched in water and beaten into fine puree with cold water.
2. When baking chiffon, sift the low-gluten flour into the egg yolk paste, and use the "J, N, Z, G" wording method to turn and mix, do not draw a circle to avoid the flour gluten.
3. Pay attention to the technique when mixing the meringue with egg yolk paste. Same as the above, the amplitude can be large but the intensity should be gentle.
4. The amount of batter for this chiffon cake can be one 8-inch, or two 6-inches.
5. If you plan to make this cake as a gift, you need to add 5g gelatin slices, soak in ice water, soak softly, drain the water, put it in a container, dissolve in hot water at 65 degrees until it is liquid, add it to the yogurt and mix well. Other practices are the same!
