This cake has no oil, and the heat is much reduced. Especially suitable for the girls who keep the body to eat special tips to use the cooking machine to make spinach mud, do not add extra water, or the color is light.
The egg yolk protein is separated and the protein is placed in an oil-free container. Mix 10 grams of egg yolk sugar, yogurt and spinach puree
Sift the low-gluten flour into the egg yolk paste, use the method of chopping and mixing, and mix it until there is no dry flour. Do not over-mix, otherwise the flour will be strong and the cake will be easily boiled.
Mixed egg yolk paste is no obvious flour granules, shiny
Put a drop of white vinegar in the protein to make the protein foam more stable. The eggbeater then sends the protein to the crude foam, and 30 grams of white sugar is added to the protein three times. The sugar standard is a coarse foam plus a sugar, a texture plus a sugar, a hook and a sugar.
Hit this state that has not yet reached the dry bubble
Put half of the protein into the egg yolk paste and mix evenly
Pour the egg paste into the remaining protein and mix evenly
Pour the egg paste from the high place into the mold, then turn the mold down to discharge the large internal bubbles.
Put the mold into the preheated oven, 160 degrees and 45 minutes. After baking, turn it down, release it and release it again.