The method for making spinach juice chiffon cake

Spinach Rice Cakes Eggs Flour are very delicious and simple home dishes, but how to make this dish tasty is crucial. Below Cooking Network editor will tell us about the spinach juice Rice Cakes making process,

Spinach Juice Rice Cakes Ingredients introduction

Spinach juice (90g) Cake flour (80g)Corn oil (50g) Granulated sugar ( Egg yolks )(15g) Granulated sugar ( Egg whites )(50g) Lemon juice (5 drops)Corn flour(20g)Cornstarch(10g)Spinach Juice Rice Cakes making process:

1. Prepare all ingredients, the spinach juice is freshly squeezed,

Sugar is measured in 4 portions. 2. The spinach juice is made by blending 40g of spinach leaves with 50g of water.

3. Separate the egg whites and yolks, add sugar to the yolk mixture and mix until the oil and sugar are well incorporated, then add the spinach juice and stir thoroughly.

4. Mix in the flour, corn starch, and corn flour all at once while stirring with an electric mixer. Just make sure not to stir in a circular motion.

5. The mixture should be smooth as shown in the picture; this is the yolk batter.

6. Add a few drops of

Lemon juice and start whipping the egg whites on low speed until large bubbles form, then add the first portion of sugar. 7. After adding the first portion of sugar, switch to high speed and whip until the mixture is smooth with visible patterns, then add the second portion of sugar.

8. Add the remaining sugar and continue whipping on high speed until wet peaks are formed as shown in the picture; this is the second sugar addition step.

9. Then whip at medium or low speed for dry peaks to form, as shown in the image, with standing small peaks.

10. Take one-third of the whipped egg whites and mix them into the yolk batter, stirring just enough without creating circular motions.

11. Once mixed, fold the remaining egg whites into the batter, using a folding technique similar to stir-frying.

12. Gently fold from bottom to top without making circular motions, ensuring no air bubbles are lost but moving quickly.

13. Pour the batter into an 8-inch rice cake mold, level it with a spatula, and tap several times to remove large air bubbles.

14. The

Rice cooker preheats for 10 minutes at 155°C before baking for 55 minutes in the middle of the oven. I also baked some paper cups for my child. 15. After baking, insert a skewer into the center to check if it is cooked; if not, bake for an additional 10 minutes.

16. Remove and drop from a height of 15CM to release heat, tap gently once or twice, then turn upside down and leave for at least 3 hours.

17. Once cooled, remove the cake from the mold carefully.

18. The cake is whole after removal, use a serrated knife to cut it.

19. The inside is fine and smooth as seen in the picture; very tempting!

20. I couldn't stop eating several pieces, the taste is very good!

21. Take photos for record keeping!

The whole grain version of spinach rice cakes looks so attractive to you! The spinach chiffon cake with whole grains so beautifully captivates you!