Multicolored, also known as vanilla, is one of the commonly used spices in Southeast Asia. It can be made into juice and added to dessert. Fresh vanilla leaves can also be used for stewing or wrapping food and frying, and boiled with white rice. The cooked rice will have a special flavor and be very attractive. Fresh vanilla leaf juice can also be used to dye food.
material
Weight: 6-inch round mold
45g of low-gluten flour
Colorful juice 20g
20 grams of corn oil
Egg 3g
45 grams of fine sugar
process
1. Wash colorful leaves in water. Colored leaves can be bought in a universal treasure! More than ten yuan a catty, not expensive at all ~)
2. Cut the cleaned leaves into small pieces.
3. Put the colored leaves into a wall-breaking machine according to the ratio of 1:3 to water and beat them into juice.
4. Pour the beaten colorful juice into the slag-separating cloth.
5. Squeeze out colorful juice and take 20g.
6. salad oil is added to colorful juice.
7. Emulsify oil and water into thick cream with a manual whisk.
8. Add the sieved low-gluten flour.
9. Stir until there are no particles. Be careful not to stir too much to avoid tendons.
10, add egg yolk and stir well.
1 1. After adding a few drops of lemon juice to the egg white, add fine sugar three times and beat the egg white evenly (white vinegar can be used without lemon juice).
12, using electric egg beater, starting at a medium speed, and hitting the fish's eye blebs for the first time (like big blebs of fish's eyes). After the egg white hits the fish eye, add 45 grams of fine sugar and take 1/3 into the egg white.
13, continue to send to a more delicate foam, and then add 1/3 fine sugar.
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14, continue to send to the fine foam, and add the last 1/3 fine sugar.
15. After the egg white cream is dried and foamed, take13 egg white cream, add it to the egg yolk batter and stir it slightly.
16. Pour the pre-mixed cake paste back into the remaining 2/3 protein cream, and continue to mix the cake paste evenly by shearing and stirring.
17, batter mixing technique: mixing is to use a scraper to draw an arc from the bottom to stir upwards, because the backhand stirring strength is relatively gentle, and the eggbeater rotates counterclockwise, so it is not easy to defoam when stirring. Avoid stirring in circles, which will increase the extrusion area and accelerate defoaming.
18, batter cutting and mixing techniques: cutting and mixing is to use a scraper to cut and mix the batter, hold the bowl in your left hand, and quickly turn the bottom batter on it with a scraper in your right hand. The action must be done in pieces until the egg yolk paste and egg white cream are completely mixed. Don't stir too much and draw circles, otherwise it will be easy to defoam.
19. Pour the completely mixed cake paste into the mold from the height of 20CM, which can well eliminate the big bubbles in the cake paste.
20. Shake the mold, put the cake in the preheated oven and bake at 175 degrees for about 45 minutes.
2 1, after baking, shake the mold for the first time, and then turn it upside down to cool.
22. After the cake is completely cooled, it can be demoulded and diced for eating! The cake made has a unique natural fragrance, coupled with gorgeous colors, which greatly increases people's appetite!
skill
1, Gorgeous has the functions of stimulating appetite and promoting digestion, relieving summer heat and reducing fire, reducing fat and weight, resisting oxidation and beautifying skin, relaxing muscles and tendons, and is a good ingredient for making food!
2. Fresh colored leaves can be stored in the refrigerator for about 3 weeks after being wrapped, and inexhaustible colored leaves can be used to make colorful thousand-layer cakes.
3. The common practice of egg yolk paste in hurricane batter is to mix water, oil and egg yolk, fully emulsify them, and then add flour. Then the egg is made by mixing water and oil first, then adding flour, and finally adding yolk, which can well avoid gluten in the batter and make it more delicate.