Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Beat the egg white. Add sugar in three times. Send to the little upright hook.

2. 

   Step2:Whisk the yolk with sugar until it is fluffy.

3. 

   Step3:Turn the egg white cream and yolk evenly.

4. 

   Step4:Sift in low gluten flour, cut and mix evenly.

5. 

   Step5:Preheat the oven for 170 degree

6. 

   Step6:Put the batter in the flower mounting bag. (the fresh-keeping bag I used to be lazy is ugly) and squeeze it into the baking tray.

7. 

   Step7:Bake for about 20 minutes. The surface will turn golden. The successful finger biscuits are crispy after they are cooled.