Cooking Steps

1. 

   Step1:Separate 3 yolks and 2 proteins with egg white separato

2. 

   Step2:Beat the protein to the bubbling state firs

3. 

   Step3:Add 35g of fine granulated sugar in several times. Use the electric eggbeater to beat until it can lift a vertical sharp corner of the dry foaming state

4. 

   Step4:Use the electric eggbeater to lift a vertical sharp corner of the dry foaming stat

5. 

   Step5:Add the remaining 20g sugar in the yol

6. 

   Step6:Beat with the beater until the yolk is thickened, the color is lighter, and the volume is expanded

7. 

   Step7:Put half of the protein in the yolk bowl. Add half of the sifted flour

8. 

   Step8:Mix evenly with scrape

9. 

   Step9:Mix the remaining protein and flour in the same way. The biscuit paste is ready (at this time, the paste should be a thick paste with texture, without big bubbles, and not too thin

10. 

    Step10:Put the biscuit paste into the mounting bag. Spread the oil paper on the baking tray. Use the medium-sized round hole mounting mouth to extrude the strip paste on the baking tray. You can also cut a small hole at the bottom of the mounting bag to extrude the paste directly

11. 

    Step11:Preheat the oven at 190 degrees. Bake the middle layer for about 15 minutes