Generally, the taste of barley green leaves has a taste of grass and wheat straw. Drinking it alone, I really don't get used to making cakes, giving off a hint of grassy fragrance, and the color is super beautiful. This cake has a very high water content. It is not recommended for beginners who are new to the hurricane. It is not suitable for making a cake. If you have to do it, I will not stop you. The recipe is a reference to @小至的水果学校The cocoa hurricane cake was changed. Of course, after I tried it many times, the formula was moist and soft. The cover picture is a bit of a failure, a little bit concave, I am not sure if it is the son's last shock mold to shake into the air, two eggs and 6 inches formula, each egg needs to be more than 65 grams.
A large collection of materials. Rum I used a rum that has been soaked in vanilla pods. It is very fragrant. Preheat the oven to 160 ° C in advance. Pour boiling water into the green juice powder and stir evenly with no small particles.
1. Add granulated sugar to the egg yolk and mix well by hand. 2. Add water and oil and stir by hand until completely emulsified (the emulsification process takes about two minutes). 3, join the rum, hand pumping and evenly.
Sift the low-gluten flour and stir it until you can't see the fineness of the dry powder. (Do not over-mix, avoid flour ribs.) Put the egg yolk paste aside.
Add a few drops of fresh lemon juice to the protein, add the granulated sugar three times, and hit the protein hard foaming (lifting the egg-shaped head with a small sharp corner).
Use a spatula to take a third of the protein cream into the egg yolk paste and mix well.
Pour the mixed egg yolk paste into the remaining two-thirds of the protein cream and mix well. Get a uniform and fine egg yolk paste.
Use a spatula to pour a spoonful of protein paste into the green paste and mix well.
Pour the green juice paste from the previous step back into the egg yolk paste and mix well. (Attention to avoid defoaming)
The stirred green juice egg yolk paste is poured into the mold from a high place, and the mold is lightly shaken to discharge air bubbles.
The cake is baked in the oven and transferred to 150 ° C (temperature inside the furnace) for 40 to 45 minutes. (If the cake is mature, you must look at the state)
After the heat is released, the buckle is cooled.
Release the mold after thoroughly drying. (Hurricane cake cracking is normal, don't be nervous)
1, the baby sugar should be added to the three times must pay attention to the timing. 2, mixed protein cream and egg yolk paste, the action should be light and fast, to avoid excessive defoaming. 3, after the egg paste into the mold, light shock can be, the successful egg paste generally does not have too many bubbles. 4, to determine whether the cake is mature, must look at the state (the cake grows to the highest point after a slight fall), do not remember time, time is only a reference. 4. If the grilled hurricane exceeds the mold, do not directly buckle down on the drying net to cool.