Chinese Food
Small fresh spinach Qifeng (6 inches)
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I especially like the color of things made of Matcha powder, but I haven't made them because I don't like the taste very much. When I saw a chef friend's spinach Qifeng recipe, I tried it. As expected, I didn't lose in Matcha. So I edited this recipe for you. The square is six inches. Eight inches by two.
Cooking ingredients
Cooking Steps
Step1:Prepare all materials needed for the recipe.
Step2:Clean the spinach and extract the juice. Don't control it to be too dry. Put it directly into the juicer to extract the juice (don't add water. If the control is too dry, add a little water. Never add more. It will affect the color of Qifeng
Step3:In the spinach juice, add sugar and corn oil. Mix well. Then sift and add low powder. No large particles or dry powder is allowed. Finally, add egg yolk. Mix well into Z or l words as shown in the figure.
Step4:Whisk the egg cream with the electric beater. Add the sugar three times. The beater has an upright sharp angle. (the first sugar is added when the transparent protein cream is whipped into many big bubbles. The second sugar is added when the protein turns white and there is a little sharp corner. The third sugar is added when the protein cream starts to appear more upright and sharp corner than before. Just stir it at a low speed to the appearance as shown in the figure.
Step5:Preheat the oven at 150 degrees for 510 minutes. Take one third of the egg cream and pour it into the egg yolk paste. Use a spatula to stir it evenly. Pour the mixed egg yolk paste into the remaining egg yolk cream and stir evenly. Do not stir it in circles to eliminate bubbles. Pour the cake paste into Qifeng film (do not use Qifeng film without touching it
Step6:Put it in the middle and lower layers of the oven. 150 ℃ for 30 minutes. (the temperature of each oven is different. According to your own temperature).
Step7:Take it out and shake it twice. Buckle it for 12 hours immediately. It can be demoulded after it is cool. Manual demoulding. Basically no cake crumbs. Gently press the periphery of the cake skin, move the cake away from the mold, and then gently push out the bottom.
Step8:A touch of fresh green. Spinach Qifeng finished.
Step9:The organization is very delicate. The most important thing is that there is no taste of spinach.
Step10:Look. This color is no less than Matcha powder, is it? Is it beautiful?
Cooking tips:Qifeng's egg white cream and yolk paste must be put in place. When mixing, they must be turned over. Never circle to eliminate bubbles. Choose 6570g fresh eggs. This Qifeng has no taste of spinach. Instead, it has a fresh fragrance like its color. There are skills in making delicious dishes.
