How to make spinach chiffon cake

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  1. Prepare all the materials (only to realize that the flour failed to be photographed)

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  2.Put the egg yolks and protein separately into two stainless steel basins (you can also use other stainless steel basins if you don’t have one)

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  3.Crush the egg yolks and add a spoonful of sugar and stir until the sugar melts.Add the spinach juice and add the sifted flour.Stir evenly and set aside (I use high-gluten flour and don’t have low-gluten flour at home).powder)

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  4. Beat the egg whites into the picture, add a spoonful of sugar and continue beating

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  5. Beat the egg whites until they are a little sticky, add the second spoonful of sugar and continue beating

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  6.Continue to add the third spoonful of sugar and continue beating (this step is reversed from the previous step? Don’t be like me)

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  7. Beat the egg whites until the egg beater can stand up and no more egg whites can be beaten.(The beating hand is soft)

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  8.Pour the beaten egg white into the egg yolk.Stir evenly (you can start to heat the pot at this time)

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  9.Place the other half of the protein as well Stir evenly into the egg yolks

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  10.Put some oil in the heated rice cooker ( I put peanut oil)

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  11. Pour the stirred egg whites and yolks into the pot and shake a few times It’s ready to be cooked

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  12. Automatically jump to keep warm after pressing the cooking button for two minutes At this time, find a towel and block the vents for twenty minutes (repeat this step again after twenty minutes and wait for the pot to come out! )

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  13.Come and eat it (it’s not very well cut)