1. Ingredients map
2. Add water to the spinach leaves to make a juice, then strain them into a mixing bowl, weighing 40g.
3. Pour the corn oil into the spinach juice and stir slightly
4. Add four egg yolks,
5. Use a manual whisk until fully integrated,
6. Add a little salt,
7. Sift into the low-gluten flour twice
8. Use a manual whisk to mark "Z" and stir evenly until smooth.
9. Add a few drops of white vinegar to the four egg whites,
10. Use the third gear of the cook machine to make the froth and add the first sugar, and use the fourth gear to add the second and third sugars until the meringue has a short, upright sharp corner.
11. Take one-third of the meringue and add it to the egg yolk paste, cut and mix evenly, without making a circle.
12. Pour the well-mixed egg batter into the remaining two-thirds of the meringue, cut and mix evenly, and also do not make a circle.
13. Place the egg batter about half a foot away from the baking pan, and pour it into the golden baking pan (the oven starts to preheat at 180 degrees)
14. Use a rubber spatula to smooth out the egg batter, then tap the bottom of the baking pan with your hands to shake out large bubbles.
15. Put it in the preheated oven, middle and lower level, 160 degrees, bake for 25 minutes.
16. Time is up, get out of the oven. Wait a few minutes for demoulding, use oil paper to help roll up and put in a fresh-keeping bag, put it in the refrigerator, refrigerate overnight, and cut it the next morning.
1. Don't beat the egg white too hard, it won't be easy to roll after being cooked too hard.
2. When stirring the custard, cut and mix, don't make a circle.
3. When rolling cakes, a little water can be splashed on the outer skin to soften the skin.