Sea Salt Spinach Chiffon

Sea Salt Spinach Chiffon

1. Take 70 grams of spinach juice for later use.

2. Add corn oil and stir well.

3. Sift in low-gluten flour.

4. Use a manual whisk to draw a word and stir until there is no dry powder.

5. Continue to draw a word and stir until the batter is fine and smooth with strong fluidity, set aside for later use.

6. Add a few drops of lemon juice to the egg whites, and then add sea salt.

7. Stir until it is fine and foamy, then add one-third of the fine sugar, and continue to beat.

8. Stir until there are a few lines, add the remaining fine sugar, and continue to beat.

9. Wait until the egg beater is lifted, and the egg whites are in the state of an olecranon. Preheat the oven at 160 degrees for 10 minutes.

10. Add one-third of the egg whites to the egg yolk paste, hand-pump quickly and mix well.

11. Pour the well-stirred batter into the remaining egg whites and continue to mix evenly.

12. The state after mixing evenly is fine and smooth with a sense of stacking.

13. Pour into the mold from a height of 20 cm from the mold and shake the surface.

14. Put it in the lower layer of the preheated oven and bake for 40 minutes at 160 degrees.

15. This is the 30-minute state.

16. Shake the mold out of the oven and let it cool down.

17. Big headshot

18. Demoulding with bare hands.

19. Internal organization

Tips:

Tips:
1. The egg yolk paste should be mixed with one word, not in a circle, otherwise it will become gluten.
2. The egg whites should be beaten in place and hooked. Don't over-spend, otherwise it will defoam.
3. When the above two are mixed, stir quickly, and don't stir in circles, it will also defoam.
4. The temperature of the oven is based on your own oven temperament. My temperature is only a reference, because each oven temperature has a more or less temperature difference.​​​