Spinach Chiffon Cake
1.
Put the spinach into the food processor to make spinach juice without adding water. (I added a little bit of water)
2.
The egg yolk and egg white are separated cleanly, and the cooking basin is guaranteed to be oil and water free. Add 10 grams of sugar to the egg yolk, pour in canola oil, and mix well.
3.
Pour the spinach juice and stir well.
4.
Sift in low powder from a high place.
5.
Stir in a Z-shape. Stir the batter until it is smooth and particle-free, and cover with plastic wrap.
6.
Use a whisk to beat the egg whites into a fish-eye shape! Add 1/3 sugar and a few drops of lemon juice, beat the egg whites at low speed!
7.
When the egg whites start to become delicate, add 1/3 of the sugar to continue to beat the egg whites. When the egg whites begin to have lines, add the last sugar and continue to beat at a low speed! Beat the egg until the egg beater lifts the egg white with a hook that can stand upright.
8.
Add the meringue to the egg yolk twice and mix well.
9.
Pour the egg yolk paste into the meringue and stir. In the process of stirring the egg whites, you must not use a spatula to stir in circles, you should use our usual stir-frying movements to stir up and down.
10.
Mix the egg yolk paste and egg whites thoroughly.
11.
Preheat the oven at 120 degrees for 5 minutes. Pour the egg batter into the mold from a height of 10 cm.
12.
Raise the touch tool with both hands, shake it gently, the batter will be even, then shake the mold gently.
13.
Immediately put it into the preheated oven and bake at 120 degrees for an hour. Bake at 150 degrees for about 10 minutes to color.
14.
Shake the mold once out of the oven, and immediately buckle on the bottle mouth, and then release the mold after it is completely cooled.
15.
The taste is delicate, sweet and beautiful!
Tips:
1. To roast a high-value spinach chiffon, it must be roasted slowly on a low heat.
2. The oven temperature is for reference only, please set the time and temperature according to your own oven performance.
