When passing by a cake shop, many people are always attracted by its dazzling array of desserts, but in fact, these high-value desserts can be made at home. Learn and start making!
The pastry chef said: Spinach has a particularly high nutritional value and is an ingredient that makes people want to actively eat. Using spinach for dessert will retain some of the spinach's soft sweetness without the jerky taste of the veggies. It can be used in dessert making like a natural sweetener.
Spinach's bright green color doesn't change when heated, so it's a great ingredient to use when you want to make colorful desserts. To remove the astringency, boil the spinach for about 30 seconds. A quick blanching in boiling water will make the leaves more vibrant in color.
Put the boiled spinach in the food processor along with water such as milk, and you can easily make a puree. She recommends adding spinach batter to the batter of pastries such as chiffon cakes, muffins or steamed bread.
Spinach, purple potato and pumpkin all contain natural pigments, so making desserts with these vegetables is not only good-looking, but also good for your health. You can make high-value desserts without adding pigments. This time I will share with you.
Spinach yam roll: It is made of green spinach leaves and filled with yam and condensed milk. Although there is no cream, the taste is not worse than desserts made with cream, and the most important desserts made of natural vegetables are more nutritious and healthy. 1 Add spinach and 1 yam to get it done. It is very convenient. This dessert is moist and fluffy and melts in your mouth.
Alternate ingredients: 45 grams of low-gluten flour, 4 eggs, 40 grams of caster sugar, 40 grams of spinach puree, 40 grams of corn oil, 1 yam, and an appropriate amount of condensed milk.
Production process:
The first step, clean the spinach leaves, put them in a pot of boiling water and blanch for 1 minute. Put it in a food processor, add water, and beat it into spinach puree;
the second step, the spinach puree needs to be cooled before proceeding with subsequent operations. Add the cooled spinach puree to corn oil, and beat with a manual egg beater until it becomes emulsified. state, put the flour that has passed through the sieve;
the third step, mix well, so that the flour and the spinach puree can be completely integrated, knock the yolks of 4 eggs into it, and stir until it is fine.
The fourth step, put the separated egg whites into the egg beater, add the sugar in 2 batches, beat until fluffy, take a spoonful of egg whites and put them in the spinach paste, mix up and down evenly, and then put them into the egg whites together, up and down. Mix it evenly, pour it into the mold together, shake it, remove the bubbles, and smooth the surface;
the fifth step, bake in the oven at 190 degrees for 20 minutes, mash the yam puree and milk, put it into the condensed milk and mix, and bake the cake After it is cooked and cooled, smear it with yam puree and roll it up, put it in the refrigerator for 2 hours, take it out and cut it into pieces to enjoy.
