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
Ingredients: 2 eggs, 35 grams of low-gluten flour, 27 grams of chrysanthemum mud, 22 grams of corn oil, 30 grams of fine sugar
Pour 10 grams of sugar and corn oil chrysanthemum puree into a bowl,
Stir until the sugar dissolves.
Sift in low-gluten flour and stir in irregular directions until there is no dry powder.
Add egg yolks.
Mix into a uniform batter and set aside.
The egg whites are whipped into a thick bubble, and the sugar is added three times and whipped.
Into dry foam.
Take one third of the egg whites into the egg yolk paste and mix well.
Pour back into the egg whites.
Pour into a 6-inch movable bottom round mold, knock out large bubbles, and shake the surface.
Put it in the oven, the middle and lower level, the upper and lower heat 160 degrees, bake for about 35 minutes.
Immediately after being released.
Turn over after cooling thoroughly.
Enjoy baking, life is more flavorful