Cooking Steps

1. 

   Step1:Prepare 2 clean and anhydrous containers. Separate the egg yolk from the protein. Do not mix the protein with water, oil or egg yolk.

2. 

   Step2:Pour 40 grams of sugar into the yolk. Add 5 drops of vanilla extract.

3. 

   Step3:Beat evenly by hand until it turns light yellow (at least about 1 minute).

4. 

   Step4:Sift in 36 low gluten flour and 14 grams of raw meal.

5. 

   Step5:Use the scraper to mix evenly.

6. 

   Step6:Add 4 drops of lemon juice (or white vinegar) to the egg white. Add 60 grams of sugar three times. Use the electric egg beater to beat the egg white at a low speed until it is hard to foam (pull up the egg beater. The egg white in the basin can pull out the protein point that can't fall down in an upright way) (for details, please check this post

7. 

   Step7:Add half of the egg yolk batter to the batter. Use a scraper to turn it in an irregular direction.

8. 

   Step8:Then sift in the remaining low gluten flour and raw meal. Mix well.

9. 

   Step9:Add the other half of the egg white (preheat the mammoth j6050 stove. 190 ℃ for 10 minutes).

10. 

    Step10:Mix well in irregular direction again.

11. 

    Step11:Put the batter into the flower mounting bag (with medium-sized round mouth flower mouth

12. 

    Step12:Put the batter in the baking tray covered with oil paper. Extrude the long strip evenly.

13. 

    Step13:Put all the baking plates into the air oven. Set the temperature of the air oven to 160 ℃. 10 minutes. Start the hot air button. Bake until the biscuit color is slightly burnt yellow. After the fire is off, simmer for about 10 minutes.

14. 

    Step14:It's roasted in four layers in a blast furnace. The color is even. It's time-saving and quick. It's great.

15. 

    Step15:Finished product displa