1. Wash the spinach in a handful and dry the water, squeeze the juice, filter it to get 60g pure spinach juice
2. The eggs are separated, other materials are ready, and the oven is preheated by 180 degrees
3. Egg yolk + milk powder + spinach juice + corn oil + sugar
4. Stir thoroughly with a hand mixer.
5. Sift in low-gluten flour and cornstarch
6. Stir evenly until fine and smooth
7. .Add sugar to the egg whites three times, beat until hard foaming, and lift the egg head to have an upright small sharp corner.
8. Take one-third of the meringue into the spinach paste, stir evenly from bottom to top. Pour into the meringue basin and continue to mix evenly.
9. Pour into a hollow mold and shake it lightly to remove air bubbles.
10. Put it into the preheated oven and bake at 170 degrees for 25-30 minutes
11. It smells so good!
12. Shake the heat out of the oven and let it cool down
13. Start a beautiful afternoon tea time!
14. So fresh tone
