The spinach juice and the hurricane cake are really good. In addition to adding color and adding color, it does not affect the taste of the cake. It does not taste the spinach, but the nutrition of the spinach is inside, and the color looks better.
Wash the spinach (with 200 grams)
Open water and soft
Remove the spinach and let it cool
Use a mixer to make mud
Squeezing spinach with a sieve
Extrusion of spinach juice 100g
Nuts are broken, you can like whatever you like.
Egg yolk protein separation
Place five egg yolks, sugar, milk powder, and corn oil in a container and mix well
Stir-mixed egg yolk spinach paste
Mix the low-powder into the egg yolk spinach paste and mix it evenly.
After mixing, the egg yolk spinach batter is covered with plastic wrap.
Start playing protein. Put a few drops of lemon juice or a few drops of white vinegar in the protein and send it to the fisheye with a low speed. Put the first 10 grams of sugar and continue to send it.
Use a medium speed to send the protein a little fine and put it in 10 grams of sugar for a second time.
Put the protein into this fine texture and put 10 grams of sugar for the third time to continue to send
Send the protein to the wetness, and lift the eggbeater to raise a small hook to stop sending it.
Put the beaten protein into the egg yolk batter and mix it evenly. Do not draw a circle of stirring, otherwise it will defoam
Mix the cake cake evenly
Pour the cake paste 10 cm into the cake mold and rub it on the countertop to shake out the big bubbles in the batter and sprinkle with nuts.
Place the hot water in the oven tray and preheat it at 180 degrees 5 minutes in advance. Wrap the cake mold on a baking sheet and bake it on the grill for 160 minutes. After 40 minutes, remove the drained tray and bake for 10 minutes. In addition, you need to put tin foil on the cake to prevent the color from being too dark.
After the oven is out, the cake is shaken twice, and some gas is shaken and immediately buckled.