Spinach Chiffon Cake
1.
The materials are ready.
2.
The egg white and the yolk are separated, because there must be no yolk in the egg white! Put the egg whites in a small bowl first, separate an egg white, and pour it into a large bowl. This is done to avoid the separation to the end, the egg yolk will be scattered, and the previous egg whites are useless. Cover the egg whites with plastic wrap and put them in the freezer for half an hour, in order to delay the beaten state when it is beaten later, which is more conducive to observation. (This step can be omitted after proficiency) >> When making cakes, it is best not to use grass-based eggs, grass-based eggs have less protein, and the final meringue is also less, which will not grow tall. One egg should be added to the small grass egg.
3.
After the water boils, add the spinach and blanch for 20 seconds. Spinach is rich in oxalic acid and should be blanched. The video is chrysanthemum chrysanthemum, but it doesn't taste as good as spinach. Spinach wins!
4.
Put it into the food processor, without adding water, press the juice function button to make spinach juice.
5.
Add the spinach juice to the corn oil and stir well until they are fully integrated.
6.
Add low-gluten flour in 3 times, remember to sift! Stir back and forth in a straight shape. Be sure to turn the mixing method properly. If you can't see the dry powder, add the next flour. Don't stir the flour to become gluten.
7.
Write the word "一" back and forth, or write the word "Z" back and forth, but you can't draw a circle.
8.
The back-egg method used here means that the egg yolk is added at the end. The egg yolks should also be added in portions, mixing in a straight shape, and add the next time if the egg liquid is not visible.
9.
The final egg yolk paste is shiny and runny.
10.
Take out the frozen egg whites, you can see a circle of ice residue on the edge. The meringue made from such egg whites is relatively stable.
11.
Add a few drops of lemon juice to the egg whites and beat them at medium speed until you see fish-eye bubbles. Add one-third of the sugar in the first time. >>Lemon juice can get rid of the eggy smell, and it can also help the stability of whipping. If not, add white vinegar.
12.
Whip at high speed until the meringue is delicate, add one-third of the sugar for the second time.
13.
Beat at low speed until wet foaming, that is, add the last sugar when the egg beater is raised when the egg white is hooked. >>In fact, the previous 3 sugar additions don't have to be so precise, the state is almost sufficient, and they can all be successful! Even sugar can be added all at once.
14.
During the process, the meringue splashed on the edge was scraped in with a spatula from time to time.
15.
Finally, the egg whites are beaten to dry foaming, that is, the egg beater lifts the egg whites into a short and straight state.
16.
Preheat the oven to 150 degrees. Scrape one-third of the edge of the meringue into the egg yolk spinach liquid, stir evenly with the cutting and mixing technique, turn the left hand to the egg-beating bowl, hold the spatula in the right hand, cut in from the 6 o'clock direction, and lift it up at the 8 o'clock direction. It's fine if you can't see the meringue.
17.
Pour the mixed cake liquid into the meringue, cut and mix evenly.
18.
The cake liquid is poured into the cake mold from a height of 10 centimeters in order to eliminate some bubbles.
19.
A few more drops in the air will also eliminate the bubbles.
20.
Bake for 45-50 minutes in the middle and lower level of the oven at 150 degrees, up and down. >>Because the oven was preheated before, now the cake liquid enters the oven and directly reaches 150 degrees for baking.
21.
To judge whether it is baked, use a toothpick to poke the center of the cake, and the toothpick is clean and baked.
22.
When the cake came out of the oven, it was beaten on the table a few times to generate heat, and then it was buckled for 2 hours to completely cool down. tips. Do not buckle, the cake below will become compact.
23.
When it gets cold, start demoulding, press the sides, press down in a circle, and then top up at the bottom. The emerald green spinach cake is perfectly demoulded.
24.
The taste is delicate and soft, the taste is fresh and sweet, and the appearance is bursting! If you can't finish it on the day, wrap it in a fresh-keeping bag, keep it fresh or refrigerate, and finish eating within 3 days.
Tips:
This recipe has a supporting video. You can view it on the WeChat public account "Five Meals A Day". I am a national child nutritionist, familiar with the needs of healthy diets for infants and young children, and proficient in cooking.
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