Eight inch spinach Qifeng cake

Eight inch spinach Qifeng cake

Introduction:

"I haven't made eight inch cake for a long time. My baby wants to eat cake. Today, I went to dig some spinach in the yard and made spinach cake. This is also because my baby doesn't like eating vegetables. It's good to taste it after baking. It tastes good, but it can't taste spinach. But the nutrition of spinach is in it. The color is very beautiful. Baby likes it very much. "

Production steps:

Step 1: divide the eggs. The protein bowl should be clean, oil-free and water-free.

Step 2: mash the spinach in the cooking machine.

Step 3: put the egg yolk into the basin, add 20g sugar, add oil, and then add 50g spinach puree, stir to make the egg yolk spinach liquid.

Step 4: sift in flour.

Step 5: stir into yolk paste.

Step 6: beat the protein until thick, pour a few drops of vinegar, pour sugar twice, and stir at medium speed.

Step 7: play such a small sharp corner, that is to send in place.

Step 8: select part of the protein cream into the egg yolk paste basin and mix evenly.

Step 9: return to the protein bowl.

Step 10: stir well to make a cake paste.

Step 11: finally pour in the eight inch cake mold, shake it up, shake it flat, shake it a few times, and break the big bubbles.

Step 12: put in the oven and pour the second layer, 135 ℃ for 30 minutes, 165 ℃ for 35 minutes.

Step 13: the cake doesn't shrink at all.

Step 14: the color inside is beautiful.

Materials required:

Low powder: 85g

Sugar: 70g

Corn oil: 50g

Eggs: 5

Spinach puree: 50g

White vinegar: Xiao Xu

Note: to make 8-inch cake, my experience is that the temperature of eggs is very important. The eggs taken out from the refrigerator must be warmed up. In the current season, normal temperature is the easiest to pass, and it is relatively stable after passing. If the temperature of eggs is too high or too low, it is easy to have problems.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet