Spinach Chiffon

Spinach Chiffon

1. Rinse the spinach and cut it off with a knife.

2. Add the chopped spinach to the cooking cup and whipped into puree. If it is really hard to stir, you can add a little water.

3. Separate the egg whites and egg yolks and place them in oil-free and water-free basins.

4. Add corn oil to the spinach juice and mix well with a manual whisk.

5. Add the egg yolk and stir well.

6. Continue to sift in low-gluten flour.

7. Use an egg beater to draw "一" or "Tic Tac Toe" and mix well.

8. Add a few drops of lemon juice or white vinegar to the egg whites.

9. Beat the egg whites with a cook machine at low speed at 6th gear until coarsely soaked, and add 1/3 of the fine sugar.

10. Slowly turn to medium speed to beat the egg whites until fine, add 1/3 fine sugar and continue to beat.

11. Turn to high and continue to beat, add the remaining fine sugar to the egg whites.

12. Beat until the egg whites are in a dry and foamy state, and the whisk is lifted with a straight tip that does not sag.

13. Add the egg whites into the egg yolk paste three times, and stir with a spatula to make sure to stir evenly.

14. After the first two times of mixing, you can pour the batter back into the mixing bucket with egg whites and continue to mix evenly.

15. Pour the mixed cake batter into an 8-inch hollow mold and shake out bubbles.

16. Put it into the middle and lower level of the preheated oven, and heat up and down at 150 degrees, bake for about 30 minutes, and turn at 140 degrees and bake for 20 minutes.

17. After it is out of the oven, immediately drop the cake a few times from a high place, and then buckle until it cools.

18. It can be demoulded after letting cool.

19. Cut and eat, the tissue is delicate and super elastic.

20. Is the chiffon made from spinach very fresh and natural?

Tips:

1. Special Chiffon molds should be used. There should be no oil stains on the inner wall, and non-stick molds should not be used, which is not conducive to Chiffon climbing.
2. The egg whites must be beaten to dry foaming, lift the egg head, the egg whites are upright and not drooping sharp corners, do not reach dry foaming, the protein is unstable and shrinks.
3. The cake should be baked. Insert a toothpick into the cake before it is out of the oven. If there is no cake crumbs, it means that the cake is cooked. The unripe cake will shrink after cooling.
4. Reverse promptly after release.