1. Prepare the ingredients, remove the spinach stems and leave the leaves, blanch it with boiling water, take 60g into the food processor and beat until finely pureed.
2. 4 egg yolks, add 2 drops of 20g vanilla extract with fine sugar, beat evenly
3. Add 60g corn oil and beat evenly
4. Add 60g spinach puree and beat evenly
5. Sift in cornstarch and beat evenly
6. Sift in low-gluten flour
7. Use an egg beater "J" to mix evenly until the batter is free of particles. At this time, the oven is preheated to 160 degrees and the fire is up and down.
8. Add four egg whites to two drops of lemon juice (white vinegar) and beat until the fish eyes are soaked. Add 20g of fine sugar
9. Beat with an electric whisk until thick, add 20g fine sugar
10. Beat until the lines appear slightly, add 20g of fine sugar
11. Hit the big hook
12. Add 1/3 meringue to the spinach puree in two times
13. Add twice and mix well
14. Pour the mixed spinach puree custard into the meringue
15. Mix quickly and gently, cut and mix evenly, pay attention to the technique, don't draw circles.
16. Spread silicone oil paper on the baking tray, cut the corners and fold neatly, and pour in the cake batter
17. Smoothing shows that large bubbles can be shaken out and then baked in the preheated oven.
18. Baking: Bake the lower and upper layers at 160°C for 25 minutes. The baked cake roll base is not sticky and elastic, and will bounce back when pressed. You can use a toothpick to stick into the cake body and pull out the toothpick without residue to prove that it is cooked.
19. Put the baked spinach puree cake rolls on the baking net and let them warm up. Remove oily paper
20. Place the cake embryo on the greased paper, use a knife to make three rounds on the rolled end of the cake, and use a rolling pin to roll it up. Shaped and can be cut into pieces after refrigeration~
Tips:1. The spinach must be blanched in water and pureed in cold water to make the color more beautiful.
2. Pay attention to the technique of sifting low flour into the egg yolk. Use the method of cutting and mixing, or use the "J, N, G, Z" wording method to mix and mix evenly until there is no particle batter. Don't make a circle to avoid the flour gluten, which will affect the cake's fluffy.
3. When mixing egg yolk paste and meringue, you still use the method of turning and cutting. The range can be large, but the intensity should be gentle. Use the "Z, J, N, G" method to mix evenly. Do not make a circle to avoid defoaming the meringue, which will affect the cake's hairiness.
4. Don't delay time when sending out the meringue, finish it quickly and do it in one go.
5. When baking, you must set the temperature according to your own oven temperature. First of all, you have to know the temperature of your oven.
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