How to make spinach chiffon (8 inches)

It may be okay to eat casually when you are single, but if you have a family, especially if you have children, you must not neglect their diet. No matter how busy you are, you should make sure your children get enough nutrition. In fact, spinach chiffon (8 inches) is very easy to make, and what is valuable is that it is also very nutritious.

1. Prepare the ingredients.

2. Wash the spinach, drain it, cut it into sections, put it into a food processor and blend it into a puree. Don’t add water to the spinach. If you must add it, it is recommended to add only a little. If you add too much, the color will be lighter.

3. Separate the egg yolk and egg white and place them in oil-free and water-free containers.

4. Add 25g of fine sugar to the egg yolk and stir until the sugar is dissolved.

5. Add the pureed spinach and mix well.

6. Add corn oil and stir until the liquid is completely blended and fully emulsified.

7. Sift in low-gluten flour and corn starch, and stir evenly with a spatula.

8. Finally, add a little vanilla extract. (If you don’t have vanilla extract, you can omit it.)

9. After stirring, set aside.

10. Add a few drops of lemon juice to the egg whites. (You can use white vinegar instead)

11. Use an electric whisk to beat the egg whites until they are coarse bubbles, then add 1/3 of fine sugar.

12. Continue beating until the egg whites begin to form texture, then add 1/3 of the granulated sugar.

13. When beating until a curved hook appears, add the reserved granulated sugar.

14. Beat until it reaches a dry foam state, with the whisk having upright pointed ends and the meringue in the bowl also having upright pointed ends.

15. Add the meringue to the spinach and egg yolk paste in three batches and stir evenly with a spatula.

16. Stir evenly each time before adding the next amount of meringue.

17. Pour the mixed batter into the mold and shake out the bubbles. Put it into the middle and lower layer of the preheated oven, bake at 170 degrees for 20 minutes, then turn to 150 and bake for 30 minutes. You can insert a toothpick into the middle of the cake. If there is no cake crumbs on the toothpick when it comes out, it means it is cooked. Otherwise, you can extend the baking time appropriately. (Ovens vary from one another, so please adjust the temperature and time according to your own oven’s temperament)

18. As soon as it comes out of the oven, shake the mold vertically from a height of 20 cm, then turn it upside down, and remove it from the mold after it has completely cooled down.

19. Isn’t it beautiful? The color is much better than that made with matcha.

20. You can cut it into pieces!

21. It would also be nice to drizzle some yogurt or sugar beads on it for decoration.

22. It tastes good.

It can be said that diet has a great impact on health and should not be taken lightly. The method of making Spinach Chiffon (8 inches) is very simple and suitable for most people's tastes.