Cooking Steps

1. 

   Step1:Wash spinach leaves (80g) and soak in water for 30 minutes. Cut the spinach leaves into small pieces and put them into Jiuyang cooking machine. Add 100g clear water to make spinach juice.

2. 

   Step2:Filter the spinach juice for use. Take 95g of spinach juice.

3. 

   Step3:Separate the yolk from the protein. Put the protein into a clean, water free and oil-free container.

4. 

   Step4:Mix the spinach juice, egg yolk and vegetable oil.

5. 

   Step5:Sift in low gluten flour and cornstarch.

6. 

   Step6:Gently stir to a non granulated state.

7. 

   Step7:Drop a few drops of lemon juice into the protein. Add the sugar in three times. Add the sugar once when beating until it is rough.

8. 

   Step8:Add sugar once when you beat until the bubbles are fine.

9. 

   Step9:Add the sugar for the last time when you get the lines.

10. 

    Step10:Beat until it's dry and foaming. It's OK to have a small sharp corner.

11. 

    Step11:Take 1 / 3 of the protein cream and put it into the spinach paste. Turn it up from the bottom to the top, or turn it over with the word Chen . Do not circle it to avoid defoaming.

12. 

    Step12:Pour the batter into the remaining protein. Turn it up or down. Do not circle it to avoid defoaming.

13. 

    Step13:Pour the cake paste into the 8-inch mold. Shake it gently.

14. 

    Step14:Put it in the preheated 155 degree oven. Bake in the middle layer for 60 minutes until the surface is colored. (the specific time is adjusted according to the temper of your oven) take it out and shake it. Turn it upside down and let it cool and demould.

15. 

    Step15:Make some decorations. Meimeida.

16. 

    Step16:Finished product.

17. 

    Step17:Finished product.

18. 

    Step18:Finished product.

19. 

    Step19:Finished product.