Spinach Red Bean Chiffon Cake

Spinach Red Bean Chiffon Cake

1. Separate the egg white and the yolk.

2. Whisk the egg yolk and 20 grams of fine sugar until the sugar melts and the egg liquid becomes thick. Add the salad oil to the egg yolk liquid in portions (it is best to add a spoonful and stir well before continuing to add). Pour in the pureed spinach and stir well. Mix low-gluten flour and salt, sieve and add to the egg yolk liquid, stir well.

3. Preheat the oven. Add 3 drops of white vinegar to the egg whites and beat them with an electric whisk until large bubbles.

4. Add 20 grams of sugar and continue to beat until the egg whites are finely foamed.

5. Add 20 grams of sugar, and the egg whites continue to be beaten. There will be more and more fine bubbles, and the volume will continue to increase until all the bubbles are evenly white and delicate like fresh cream. It feels that the foam is elastic and the upper part is straight, but the end will be slightly curved. This stage is called wet foaming and is suitable for making angel cakes and cake rolls.

6. Add another 20 grams of sugar and continue to beat the egg whites. You can feel that the egg whites are thicker and the whisk resistance increases. At this time, if the egg whites are lifted by the whisk head, the whole part of the egg whites will remain elastic and In a straight state, the mixing is complete. This stage is called dry foaming. The egg whites of many cakes are required to be beaten to this stage.

7. Mix the egg yolk roux with 1/3 of the egg white paste, quickly stir evenly, then continue to add 1/3 of the egg white paste and mix evenly, and finally add the remaining egg white paste and mix evenly. Pour into an 8-inch mold and shake out large bubbles.

8. Put it in a preheated 150°C oven and bake for 1 hour. Immediately after baking, take out the upside-down buckle on the grid to prevent it from retracting.

9. Finished picture.

10. Finished picture.

11. product picture.

Tips:

1. Beating the egg whites is one of the most critical steps in making cakes. It is best to use fresh eggs. The egg whites that have been left for too long have low viscosity, high alkalinity, and are not easy to beat. The egg white is alkaline, and a small amount of tartar powder, lemon juice or white vinegar and other acidic materials can be added to neutralize its properties. Sugar can increase the viscosity of the egg white and support the structure, increasing the stability of the base. The whipped egg white should be used immediately, and it should be mixed quickly and gently when mixed with other materials, otherwise the egg white will easily defoam and collapse.
2. The egg white container should not contain a little water or oil, which will affect the whisking effect of the egg white. The egg white must be beaten until hard foaming, that is, the egg white can stand upright without sagging when the peak is lifted by the egg beater. If the egg whites are not beaten enough, the cake is small and easily collapses.
3. When mixing the egg white paste and the egg yolk paste, use a rubber spatula to stir the batter up and down, instead of stirring in a circular motion, and the speed should be fast so that the egg white will not easily defoam and collapse in a short time. When stirring, stick to the bottom of the basin.
4. You can preheat the oven before whisking the egg whites. After the egg whites are beaten, the time for the batter to enter the oven is almost ten minutes.