Jade Chrysanthemum Cake
Overview
I have never made a vegetable cake. During the chrysanthemum season, it suddenly occurred to me that chrysanthemum can also be beaten into juice to make cakes. Beat up all the chrysanthemums. . . . Mud, I wonder what the difference is between using juice to make a cake and using mud? Probably not much difference. It's just that the cake is not in good condition this time. It seems to have shrunk, maybe because it has defoamed a little. After cooling, the retraction appears more pronounced. Although the surface is a deep roasted color, you can also feel that the green color on the inside is working hard to shine through. I hurriedly took it out of the mold and didn't bother to cut it, and I didn't dare to cut it. Saw it later. . . It is indeed verdant green, but it does not have the fragrance of chrysanthemum as expected. . . .
Tags
Ingredients
Steps
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Ingredients: 2 eggs, 35 grams of low-gluten flour, 27 grams of chrysanthemum puree, 22 grams of corn oil, 30 grams of fine sugar
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Pour 10 grams of sugar, corn oil and chrysanthemum puree into a bowl,
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Stir until sugar dissolves.
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Sift in the low-gluten flour and stir in irregular directions until there is no dry flour.
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Add egg yolks.
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Mix into a uniform batter and set aside.
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Beat the egg whites into rough peaks, add sugar and beat in three batches.
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It becomes dry foaming.
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Add one-third of the egg whites to the egg yolk batter and mix evenly.
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Pour back into egg whites.
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Mix well.
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Pour into a 6-inch removable bottom round mold, make big bubbles and level the surface.
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Place in the oven, middle and lower racks, with upper and lower heat at 160 degrees, and bake for about 35 minutes.
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Immediately after taking out the oven.
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Cool completely and turn over.
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Remove from the mold.
