A spinach casserole

1

The food is called spare, and when the spinach is cleaned, the asphalt is filtrated. Don't add water to spinach juice, so the product will be greener and more beautiful

2

The basin is clean and free of oil and careful to separate protein and yolk. Eight eggs are big enough

3

Add 3 grams of salt to the yolk and 15 grams of white sugar。

4

After being even with a manual mixer, corn oil is added。

5

Put in spinach juice。

6

Smash even again。

7

Sift low-banded flour

8

DRAW THE WORD "Z" TO BE EVEN TO THE POINT WHERE THE EGG PASTE FALLS IN SILK. (FACES DON'T GET TOO THICK BECAUSE THE BAKED SURFACE IS CRACKY)

9

This is when the oven is preheated: 145 degrees upper and 140 degrees lower. A few drops of lemon juice were added to the protein, and 110 grams of white sugar were added three times: a small fraction was added to the fish bubble form with an electric omelet。

10

We'll send a few laps and join again. An electric egg-pumper is high-speedly distributing protein。

11

For the last time, the remaining sugar powder was added and continued to be distributed at high speed。

12

Raise the eggbeater to observe the protein state: it's good to have a sharp, straight angle. "Don't be too careful to put it in place, not a little bend. It's important."

13

Put half of the good protein in the spinach yogurt。

14

THE WORD "J" IS FLIPPED, AND IT CANNOT BE ROUNDED TO AVOID BUBBLES。

15

It's tumbled and tumbled into the remaining proteins。

16

You're going to flip it evenly, you're going to fall into the mold, you're going to fall into a full eight。

17

Six inches and eight inches of mold in turn。

18

A FEW TIMES ON THE SIDE OF THE TOWN, THE TOWN CAME OUT OF THE BUBBLE AND CUT OFF THE BUBBLE WITH A “Z” SHAPE AROUND THE BAMBOO. I FORGOT TO GET A PAPER CUP, I HAD A FULL NINE, AND I WENT UP TO THE MOLD, AND I WENT DOWN TO THE EIGHT

19

The oven is preheated: 145 degrees up, 140 degrees down, mid-down, 60 minutes baked。

20

A few times after the stove, the town was hot, and the buttons were dry and distilled, and the surface was smooth and smooth。

21

The finished chart。

22

I can't taste a little spinach. It's natural green

23

It's easier to bake two cakes at a time。

24

It's fine and soft

25

It's a beautiful color

26

It's nice and refreshing

27

It's a cake

The temperature of the ovens varies, depending on the circumstances, and the cake moulds are: 6 + 8 μs. One: fresh eggs, clean jars, no water, no oil. 2: If the yolk paste is not evenly mixed, the grease is not fully emulsed, has a particle feeling and can be retorted. Light, fast, full of yellow paste, smooth. 3: If the mixer is too long, too hard, it leads to stretching, and when it cools, it can lead to contraction. Just mix the paste to smooth. 4: Protein is vulnerable to retrenchment if it is in short supply, does not have dry hair bubbles and is unstable. Protein hits dry hair bubbles, triggers a mix head observation, and the protein is short, straight and sharp. 5: When the paste mix is completed, it should be placed in the oven, which cannot be placed outside the room for long periods, leading to the paste distilling, the cake will shrink when it is out of the oven, and when it is out, it should be rebutted in time. 6: The baking process must not be too warm for a short period of time, nor can the opening of the stove cause the cake to shrink. 7: It can't be baked too long, and the loss of water can cause the cake to shrink. 8: The paste is too close to the lower tube and the bottom is too baked to cause a bottom dent. When placed too close to the lower tube, the oven is placed at the bottom of the mould, insulated. 9: The egg paste should be slowly poured into the mould, so that it may not be pushed too hard, otherwise it may be caught in the air and produce bubbles. 10: Because of the freshness of the eggs, the amount of protein can be slightly different at the time when the protein is passed. The egg paste drops into the mold until it's eight, and if it's too much, you can bake in a paper cup。