Cooking Steps

1. 

   Step1:The egg is divided into egg white and albumen. (the egg beating basin must be oil-free, water free and clean. Do not mix the yolk in the egg white. The separated egg white can be refrigerated first.

2. 

   Step2:Egg yolk with sugar.

3. 

   Step3:The beater mixes the yolk and sugar at a low speed. Turn the beater to a high speed and whisk until the yolk turns white and thick. If there is a grain in the liquid, it will not disappear immediately. The volume will obviously increase.

4. 

   Step4:Take out the egg white. Add a few drops of lemon juice. Break up the egg white at a low speed. There are many rich and small bubbles. At this time, add a third of the fine sugar and turn it to medium speed. Whisk until the lines of the cream are clear. Add the remaining sugar. Continue to whisk until dry and foamy.

5. 

   Step5:Pour the yolk paste into the egg cream. Use a scraper to mix or cut it. Mix it while turning the basin to mix the two evenly.

6. 

   Step6:Sift in the low gluten flour. Use the method of cutting and mixing. Mix well. Put the batter into the decoration bag.

7. 

   Step7:Put oil paper on the baking tray, squeeze the paste on it, and put it into the preheated oven at 180 ℃.

8. 

   Step8:Heat the oven up and down 170 degrees for 15 minutes.