Beetroot Qifeng recipe-Chinese Food-best chinese food recipes-cooking food

Beetroot Qifeng

(91827 views)

Recently, I bought red vegetable head, so Change the pattern and kill it But I don't like the smell of earth But it's really a good thing. In recent days, I've tried to make Qifeng twice with it for pasta, smoothie and bagel. I've referred to several spinach Qifeng recipes in the kitchen because the water content and sweetness of beet head are different from spinach. So the dosage has been adjusted The dosage is different for two times. It's better to make it q-moistened. But the finished product is not too red without adding Monascus powder This is a little unexpected. I'll write down the recipe first and then adjust it slowly. Beetroot has a long history as a food. It contains mineral compounds and plant compounds that are unique to beetroot. These compounds can resist infection, increase cell oxygen content, treat blood diseases, liver diseases and immune system disorders. In ancient England

Cooking ingredients

egg:5

sugar:50g

corn oil:50g

beetroot two options:8

(with pure juice filtered out):45g

(unfiltered):70g

low gluten powder:80g

if you want finished red, it is recommended to add 5g Monascus powder:8

Cooking Steps

Step1:Peel and wash beetroo

Step2:Cut into pieces

Step3:Juicing. Filtering out dregs

Step4:Or if the residue is not filtered by the blender

Step5:Separate the egg white and yolk. Remember that there is no oil or water in the egg basin. At the same time, it is recommended to use refrigerated eggs mainly for the sake of more stable protein beating. If you use normal temperature eggs, it is recommended that you separate the egg yolk and then put the protein in the refrigerator for refrigeration.

Step6:Add 20g sugar to the red vegetable head juice. Stir until the sugar melts Add corn oil Stir to make it mixed evenly.

Step7:Low powder sievin

Step8:Stir to dry powde

Step9:Add egg yolk. Stir wel

Step10:Start beating the egg white. Add the remaining sugar in three times. Beat until it is as shown in the figure ~ try to make the egg white in the back button beating basin do not slip. PS protein must be in place. Many novices in the back of the stir should pay special attention to the defoaming.

Step11:Now you can start warming up the oven. Up and down. 170 degree

Step12:You can see the change of temperature in this beautiful oven - you can know whether the oven has reached the preheating temperature.

Step13:Preheat the oven. Stir in the egg batter. First mix one third of the egg batter into the yolk batter. It is recommended to use z-print. Do not stir. Avoid defoaming.

Step14:After that, pour the mixed cake paste into the remaining two-thirds of the protein paste and turn it. Turn it clockwise and cut it like the middle. PS - do not defoaming. For beginners, please refer to the online mixing video.

Step15:Mixed cake paste. Pour it into the mold from a high place (not too high. About 15cm can be used

Step16:Shake the bubble gently - note that it's a hollow mold. Hold it in the middle Or we'll miss it

Step17:Preheating is finished. Put it into the oven ~ then I set it to 160 ℃ and bake it for 42 minutes ~ you can adjust it according to your own oven. Each oven has a different temper.

Step18:You can observe the condition of the cake during the period. This oven is equipped with light tube, which is very suitable for night baking enthusiasts

Step19:Pay attention to the fact that after the cake is made, if the temperature in the oven is too high, the explosive head will turn black ~ if your oven is relatively small, the explosive head is also easy to hold the upper part of the oven. So pay attention to observation during the period. You can cover the tin paper, lower the temperature, etc.