Emerald Chrysanthemum Cake

I have never made a cake about vegetable juice. In the season of chrysanthemum chrysanthemum, I suddenly thought that chrysanthemum chrysanthemum can also be beaten into juice to make cakes. The handful of Chrysanthemum chrysanthemum was beaten. . . . Mud, I don’t know the difference between using juice to make cakes and mud?There may not be much difference. It’s just that the cake is not in good condition this time, it seems to have shrunk, maybe because of a little defoaming. After cooling, the retraction looks more pronounced.Although the surface is a deep baking color, you can feel that the green color inside is trying to show through. I hurried out of the mold and did not care about cutting, and some were afraid to cut. I saw it later. . . Sure enough, it was verdant green, but the fragrance of Chrysanthemum chrysanthemum did not overflow as imagined. . . .

How to make emerald chrysanthemum cake

Step1

Ingredients: 2 eggs, 35 grams of low-gluten flour, 27 grams of chrysanthemum mud, 22 grams of corn oil, 30 grams of fine sugar

Step2

Pour 10 grams of sugar and corn oil chrysanthemum puree into a bowl,

Step3

Stir until the sugar dissolves.

Step4

Sift in low-gluten flour and stir in irregular directions until there is no dry powder.

Step5

Add egg yolks.

Step6

Mix into a uniform batter and set aside.

Step7

The egg whites are whipped into a thick bubble, and the sugar is added three times and whipped.

Step8

Into dry foam.

Step9

Take one third of the egg whites into the egg yolk paste and mix well.

Step10

Pour back into the egg whites.

Step11

Stir evenly.

Step12

Pour into a 6-inch movable bottom round mold, knock out large bubbles, and shake the surface.

Step13

Put it in the oven, the middle and lower level, the upper and lower heat 160 degrees, bake for about 35 minutes.

Step14

Immediately after being released.

Step15

Turn over after cooling thoroughly.

Step16

Demoulding.

Step17

Enjoy baking, life is more flavorful