Moms are often bothered by the same problem that their kids don’t like greens. No matter how many times you tell them that vegetables are good for health, you can’t get them involved in spinach. Well, kids don’t care about health. They love what tastes good. Here, to combine the idea of healthy with the distinctive taste of desserts, I give you the recipe for making Spinach Cake.
Ingredients
To prepare the spinach part:
- 150g High-gluten flour
- 50g low-gluten flour,
- 50g spinach juice
- 20g fine sugar
- 1 tsp. salt
- 3g dry yeast
- one small cup of butter
For the Cake:
- 2 eggs
- 50g fine sugar
- 70g low-gluten
- 20ml milk
- 10g cooking oil
Baking Condition
Preheat oven at 350F.
Procedure:
- Use all the ingredients listed in the spinach part (except the butter) to prepare a dough. You can use the dough machine for this step. I like to use my hands as it gives a more uniform blending option.
- Mix the butter into the dough. Try spending time on this step until the dough can be pulled into a thin film.
- Store this dough in a moist and warm location for its first leavening.
- The leaven dough will become three times its initial size. You can tell from the size that if the dough is ready.
- When the size has been achieved, knead repeatedly again to remove all the gas in the dough.
- Shape the dough into a round ball and cover it with a wet cloth to rest for 20 minutes.
- When the dough is fully rested, punch it with your palm and roll it delicately into the size of an 8-inch cake mold.
- Oil the cake mold bottom, put in the rolled dough, and steam for 15 to 20 minutes. (This step is to yeast the dough a second time. When the dough is two times the size, it is ready.)
- While the dough is leavening for the second time, you can prepare the cake paste. Beat the eggs with the sugar and mix it evenly. Use low-speed beating to mix the eggs and sugar, and then shift to medium or high speed to thoroughly beat the mixture.
- Once the mixture turns white and almost three times its original volume, you can tell it is ready. This step takes more or less 15 minutes.
- Mix low-gluten flour into the whipped egg and beat with the spatula.
- Take out 1/3 of the paste, add some water and cooking oil. Mix it evenly and pour it back to the box to mix with the rest 2/3 of the paste. Again, use the spatula to stir it evenly!
- Pour the prepared paste onto the head of the dough. Shake the cake mold slightly to make sure the paste is coated evenly on the top.
- Put into the oven and bake for thirty minutes. Do a toothpick test to check if the cake is ready. Insert a toothpick into the baking cake’s center and check for crumbs or wet batter that stick to the toothpick. If you see wet batter, the cake’s not ready.
Let it cool down for at least 20 minutes before serving.
