Cooking Steps

1. 

   Step1:Prepare the required raw material

2. 

   Step2:Take two clean, anhydrous and oil-free containers. Separate the yolk from the egg white

3. 

   Step3:Add ten grams of sugar to the yolk, and then mix it with a hand beater

4. 

   Step4:Add the remaining fine sugar into the egg white, and beat it with the electric beater at high speed until it is hard to foam. That is to say, the protein brought out by lifting the beater is in the shape of an upright sharp angle

5. 

   Step5:Mix the egg yolk and protein up and down with a spatula. Do not circle the mixture to avoid protein defoaming. Sift in the flour with low gluten. Continue to mix with a spatula until it is smooth and smooth

6. 

   Step6:Put the batter in the decoration bag

7. 

   Step7:Preheat the oven 185 degrees in advance. Lay oil paper on the baking tray. Cut a small mouth in front of the decoration bag. Then extrude the long finger shape in turn in the baking tray. Leave a gap between each one to avoid the biscuit expanding and sticking together when baking

8. 

   Step8:Put the baking tray in the middle layer and bake it at 185 ℃ for about 12 minutes. The edge is yellowish and then it can be baked out. Move it to the baking net and cool it, and the taste will be more fragrant and crispy

9. 

   Step9:Take a bite. It's fragrant and crispy. Your fingers have fallen off the ground.