WHAT YOU NEED

Ingredients

Four eggs.
Low flour 70 grams
80 grams of fine sugar
45 grams of corn oil
40 grams of spinach
1.25 grams of salt
Drops of vinegar

How TO MADE Red bean cake with spinach

Steps 1 to 4

1. Egg yolk separation

2. The egg yolk and 20 grams of fine sugar are stirred until the sugar is dissolved, the egg juice is thickened, and the oil is added to the egg yolk in stages (it is better to continue adding after stirring evenly for one tablespoon).

3. Pour into the spinach paste and stir evenly.

4. Low-fat flour, mixed with salt, added to the egg yolk after sieving, stirred evenly.

Steps 5 to 8

5. Preheat the oven.

6. Add 3 drops of white vinegar to the egg yolk and beat it to a big bubble with an electric egg beater.

7. Add 20 grams of sugar and continue stirring until the egg whites have a fine foam.

8. Add 20 grams of sugar, and the egg whites continue to be stirred, with more and more tiny bubbles, while the volume increases intermittently until all the bubbles are snow-white evenly as delicate as fresh cream, at which point the egg whites are stirred with the head of the egg whites, the bubbles feel elastic and the top is straight, but the tail is slightly curved, this stage is called wet foaming, suitable for making angel cakes and cake rolls, etc.

Steps 9 to 12

9. Add 20 grams of sugar, the egg whites continue to be stirred, you can feel the egg whites more dense, the resistance of the egg whites to be stirred increases, at this time if the egg whites are stirred with the head of the egg whites, the whole stirred part of the egg whites remains elastic and upright, that is, the stirring is complete.

10. This stage is called dry foaming.

11. A lot of cake cleaning requires this stage.

12. Mix the egg yolk dough and 1/3 of the egg yolk dough, stir quickly evenly, then continue to add 1/3 of the egg yolk dough, stir evenly, and finally add the remaining egg yolk dough, stir evenly.

13. It is poured into an 8-inch mold and emits an atmospheric bubble.

14. Put in a preheated 150°C oven and bake for 1 hour.

15. Immediately after baking, remove the lid from the mesh rack to prevent shrinkage.

16. Graph of products.

17.

Handy cooking tips

　　One.Egg whitening is one of the most important steps in making a cake. It is best to choose fresh eggs, which are placed for a long time. Egg whitening is low viscosity, high alkalinity, and not easy to whiten.Eggs are alkaline, and small amounts of acidic materials such as tartar powder, lemon juice, or white vinegar can be added to neutralize their properties.Sugar can increase the viscosity of the egg yolk and be used to support the structure, increasing the stability of the base.It should be used immediately and should be stirred quickly and gently when mixed with other materials, otherwise it is easy to foam and collapse.2. The container of the egg yolk can not have a little water and oil, this will affect the effect of the egg yolk, the egg yolk must be hit to hard foam, that is, the egg yolk can not be raised with the head of the egg to raise the tip vertically.If the egg yolk is not cooked enough, the size of the cake can collapse.3. When mixing egg yolk and egg yolk, use a rubber scraper to stir the dough up and down, rather than stirring in circles, and at a faster speed so that the egg yolk does not collapse easily in a short time.When stirring, stick to the bottom of the bowl.The oven can be preheated before the eggs are hatched.After the eggs are cooked, it takes about ten minutes for the dough to reach the oven.