Cooking Steps

1. 

   Step1:Weigh the suga

2. 

   Step2:Ready to weigh low gluten flou

3. 

   Step3:Prepare the flower mounting bag (I use the plastic wrap). Use the flower mounting mouth for those with flower mounting mout

4. 

   Step4:Protein isolate and yolk (make sure there is no water or oil in the protein bowl

5. 

   Step5:25 grams of sugar in the yol

6. 

   Step6:Use the electric egg beater (ACA North American electric appliance is used in my home) to mix the yolk and sugar at a low speed, and then turn it to a high speed to beat until the yolk turns white and thick. If the liquid lines appear, they will not disappear immediately. The volume will obviously increase

7. 

   Step7:This stat

8. 

   Step8:Next we beat the egg whites. Beat the egg beater at low speed until the fish eye blisters appear. Add 1 / 3 sugar

9. 

   Step9:Turn to medium speed until the protein becomes delicate. Add 1 / 3 sugar agai

10. 

    Step10:Turn high speed until the lines appear and do not disappear. Add the remaining 1 / 3 sugar

11. 

    Step11:Whisk to the hard foaming state at a low speed (you can see the small sharp hook when lifting the eggbeater), and then preheat the oven at 170

12. 

    Step12:Pour the yolk batter into the egg cream. Turn it over with a spatula and mix well

13. 

    Step13:Sift in the flour with low gluten. Mix again evenl

14. 

    Step14:Turned batte

15. 

    Step15:Put it in the ready decoration ba

16. 

    Step16:Push forwar

17. 

    Step17:Squeeze the batter evenly on the baking tray paved with oil paper. The size should be as uniform as possible and the speed should be fast

18. 

    Step18:I squeezed two sets. The second set is a little bubble fre

19. 

    Step19:Put them into the middle and lower layers of the preheated oven after extrusion. Turn on the hot air function (if not, please ignore). Bake at 170 ℃ for 15 minutes. Change the positions of the upper and lower plates. Bake again for 15 minutes (if there is only one plate, bake at 170 ℃ for 18 minutes

20. 

    Step20:Bake until the surface is slightly golden, and then you can put it out of the oven. The finger biscuits and oil paper out of the oven will be taken from the baking tray to the air net in time for heat dissipation. The non stick oil paper is baked. The biscuits just out of the oven are a little soft. They will become brittle after cooling. Put them into the sealed pot in time for preservation

21. 

    Step21:Mine didn't have to be saved, and it was soon dried up