Cooking Steps

1. 

   Step1:1. Prepare ingredient

2. 

   Step2:2. Separate the yolk and protein of the egg. Be sure to put them in a basin without water or oil. Put the protein aside for use. Make the yolk paste first

3. 

   Step3:3. Break up the yolk. This step can be done with the hand beate

4. 

   Step4:4. When using low gluten flour, it must be weighed and sifted, so as to make the biscuit taste better and not easy to knot. After sifting the low gluten flour, put it into the yolk paste and mix it evenly

5. 

   Step5:5. Pour a few drops of white vinegar into the protein. Whisk it at high speed. Beat it into the fish eye blister. Pour in the first white suga

6. 

   Step6:6. Beat the fine lines and pour in the second white suga

7. 

   Step7:7. Pour the sugar into the egg beater for the third time until the egg beater has a small corner

8. 

   Step8:8. Mix the albumen paste and yolk paste evenly. Cut and mix. Avoid defoamin

9. 

   Step9:9. Put the biscuit paste into the flower mounting bag. Cut a small mouth on the head. Spread the oil absorption paper on the baking tray. Squeeze the shape of the finger biscuit

10. 

    Step10:10. Put it in the oven and bake for 10 minutes at 180 degrees. The surface is yellowish. Take it out and let it cool.

11. 

    Step11:Open to ea

12. 

    Step12:Let's have a loo