How to make spinach cake rolls (rice cooker version)

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  1. Separate the egg yolk and protein and place them in an oil-free and water-free container.Wash the spinach and squeeze it into a puree with a juicer.Add egg yolk, yogurt, flour, vegetable oil, and sugar.Cut and mix into a smooth paste

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  2. Putting one or two drops of white vinegar in the egg whites can make the protein foam more stable.Add sugar in three batches and beat the egg whites until the egg whites form a chicken tail shape when you lift the whisk and turn the bowl upside down without slipping

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  3.First put half of the egg whites into the egg yolk paste, cut and mix evenly, then pour the egg paste into the remaining egg whites, cut and mix evenly

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  4. Brush the inner pot of the rice cooker with oil, preheat it in advance, and pour the fully mixed cake batter into the pot.Medium, shake it on the table to make the surface smooth, put in the inner pot, and press the cooking button

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  5.After half an hour, the circuit breaker will trip.Open the lid and insert it with a toothpick.If there is no stickiness, it means it is cooked.If there is any stickiness, cover it again and simmer for a while



6. Cover the sushi rolling curtain with plastic wrap, put the cooled spinach cake on it, and apply a layer Salad dressing, sprinkle with chopped peanuts

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  7. Roll into a tube shape, Place in the refrigerator for four hours to set

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  8. Cut into pieces and serve on a plate !