Cooking Steps

1. 

   Step1:Cut the cranberry into small pieces. Mix the low powder outside the material and wrap it well. Sift the excess low powder through the sieve for standb

2. 

   Step2:Spinach leaves only. Wash them. Boil the water in the pot. Blanch the spinach leaves for about 20 seconds. Remove the supercooled water. Pour the excess water out of the bowl (don't squeeze the water out of the spinach

3. 

   Step3:Put it into the blender. No need to add water. Make it into fine spinach paste

4. 

   Step4:Separate egg yolk protein. Put the protein in a clean, oil-free and water-free basin and refrigerate it for us

5. 

   Step5:Corn oil with 55g spinach puree. Stir well with egg pum

6. 

   Step6:Pour in the yolk. Continue mixin

7. 

   Step7:Sift in low gluten flou

8. 

   Step8:Draw Z and stir until smooth without dry powde

9. 

   Step9:Take out the albumen basin from the refrigerator. Use the electric egg beater to add sugar in three times. Whisk until the egg beater is in the state of small hook

10. 

    Step10:Take a third of the cream and put it in the batte

11. 

    Step11:Mix evenly with scrape

12. 

    Step12:Pour it back into the albumen cream basin. Mix wel

13. 

    Step13:Pour in dried cranberries. Stir slightly with a spatul

14. 

    Step14:Pour the cake batter into the mould. Shake it lightly to make the batter evenly distributed. Put it into the middle and lower layers of the preheated oven. Bake at 160 ℃ for 45 minutes. Take out the back button after baking. Cool and demould (the temperature of each oven is different. The temperature and time are for reference only

15. 

    Step15:Finished produc

16. 

    Step16:Finished produc

17. 

    Step17:Finished produc