Green and Nice Spinach Chiffon
1.
Prepare all ingredients
2.
Put the spinach into the cooking cup, add a small amount of water, and use the jog button to make the spinach juice
3.
Separate egg white and yolk
4.
Beat the egg yolks, add corn oil and mix well, then add 10g sugar and spinach juice and mix well
5.
To beat the egg whites, add white sugar in 3 times, first at medium speed and then at high speed. You can stop in the middle to see if you can pull out the sharp corners.
6.
Add about 1/3 of the egg whites to the spinach paste and stir evenly, then pour the evenly stirred spinach paste into the meringue and stir evenly.
7.
Pour a bit of height into the cake mold. After the steaming oven is preheated at 170 degrees Celsius, select the grill mode at 170 degrees Celsius and let it cool for 40 minutes.
Tips:
1. Generally speaking, the action should be fast. If I drag it in the middle, it will definitely fail. It is either a collapsed waist or a pudding layer.
2. Separate the egg white from the egg yolk, the egg yolk can have egg white, don't mix the egg yolk in the egg white
3. When the egg whites are beaten, the sights should be shorter. There will be three situations when the egg whites are beaten. First, there will be large bubbles, then the bubbles will disappear and become small bubbles, and then the texture will appear. After the obvious texture appears, take out the whisk and take a look at the situation.
4. Stirring must be irregular, you can use zigzag stirring
