[tianjin] Lettuce Chiffon Cake

Name: [tianjin] Lettuce Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 60g Lettuce juice; 50g Vegetable oil; 4 egg; 70g Sugar; A few drops Lemon juice

by Mother Man Bao

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

The first thing I want to tell you is that the cake was not unmolded very well. I was in a hurry, and I was in a hurry to unmold and take pictures, so the appearance is rough. Please forgive me. But the idea of baking vegetable juice into the cake is not bad. People usually combine vegetables such as spinach and carrots into the cake. In fact, lettuce is also very good. Lettuce is also called "spring vegetables". It is one of the most suitable vegetables to eat in spring. It is rich in vitamins, calcium, magnesium, dietary fiber and other ingredients. It has a lot of nutrients. It can strengthen the body, prevent cancer and fight cancer, detoxify, promote digestion, and increase appetite. , And has a certain therapeutic effect on heart disease, kidney disease, neurasthenia, hypertension, etc. Beat the lettuce into juice and bake it into the cake, which doubles the nutrition of the cake, but the color is lighter. The color of lettuce juice is light and soft, so the finished product is not as green as the cake with spinach juice. Although it is not so stunning visually, the taste and taste are great, light and soft, soft, soft, soft and sweet, and delicious. The method is also a very successful chiffon recipe. It does not shrink or collapse. It is worth sharing with you. "

Ingredients

[tianjin] Lettuce Chiffon Cake

1. Wash and chop lettuce.

2. Use a blender to beat the lettuce into juice, filter to remove residue, and save the juice for later use.

3. Prepare two oil-free and water-free basins, separate the egg white and the yolk, and place them in the two basins.

4. First, make the egg yolk paste, add lettuce juice, vegetable oil and 10 grams of sugar to the egg yolk.

5. Sift in low powder.

6. Stir well with a whisk.

7. Beat it until it is smooth, smooth and without particles. Set it aside for later use.

8. Add a few drops of lemon juice to the egg white and beat the egg whites with an electric whisk. In this process, add the remaining 60 grams of sugar in three times.

9. When you beat the egg whites, you usually start at a medium speed, then a high speed, and then a medium speed, and observe while beating.

10. Beat to dry foam, can pull out the state of small sharp corners.

11. Take half of the meringue like egg yolk paste.

12. Use the "J"-shaped technique to stir evenly. The stirring technique is very important. Do not draw circles to avoid defoaming. It is best to stir up and down like a stir-fry.

13. Pour the mixed cake batter obtained in the previous step into the remaining half of the meringue.

14. Stir evenly with "J"-shaped technique.

15. Pour the cake batter into the mold, shake out the bubbles, and send it into the preheated oven.

16. Bake at 175 degrees for 26 to 28 minutes. My oven heats up unevenly, so I have to turn the cake around and change the position while observing it.