1. Separate egg white and yolk, weigh other ingredients for later use
2. Wash spinach and control dry, roast black sesame seeds
3. Chopped spinach and add 20g water into the wall breaker
4. Beat into an even spinach paste
5. Add 10g sugar to the egg yolk and mix well, then add spinach paste and corn oil and mix well
6. Sift in low-gluten flour and mix well
7. Add black sesame
8. Mix well
9. Add 60g of sugar to the egg whites three times and beat them to a nearly dry foaming state
10. Divide twice, each time take 1/3 of the meringue into the egg yolk paste, quickly stir evenly
11. Pour the well-mixed batter back into the remaining meringue and mix quickly evenly
12. Pour into the mold and shake out bubbles
13. Preheat the oven at 180℃ and then lower it to 150℃, middle and lower level, bake for 50 minutes
14. After baking, it will be inverted, and after cooling for 5 minutes, it will be demoulded and continue to cool
Tips:If you don't have a wall breaker or a food processor, you can blanch the spinach first, then crush it into a puree and sieve it.
