1. Mix green juice powder and low-gluten flour.
2. Add corn oil to milk.
3. Pump and stir by hand until emulsified.
4. Add the sifted low-gluten flour and green juice powder.
5. Draw a word and stir until there is no dry powder.
6. Add egg yolks.
7. Stir until fine and smooth.
8. Add a few drops of white vinegar or lemon juice to the egg whites and beat them until coarsely soaked. Add three times and add fine sugar.
9. Hit the small hook state.
10. Take one-third of the egg whites and stir evenly in the egg yolk paste.
11. Pour the well-mixed batter into the remaining egg whites.
12. Continue to stir evenly until it is delicate and smooth with a stacking feel.
13. Pour the air bubbles in the seven-inch hollow mold of the enrollment kitchen.
14. Preheat the oven up and down at 160 degrees, and bake for 45 minutes.
15. Take it out of the oven and let it cool before demolding.
16. Meimei da.
17. A touch of green.
Tips:Note ⚠️1. The egg whites should be hit with a small hook. 2. Do not draw circles to avoid defoaming.
