Cooking Steps

1. 

   Step1:Separate the egg whites from the egg whites. Mix the yolk with 10 grams of sugar. Beat until thick and white. This is blanchi

2. 

   Step2:Beat the protein with the beater until it looks like a fish eye bubble. Add the sugar three times. Add the sugar for the first time and beat until the protein becomes thick. Add the sugar for the second time and beat until the protein has obvious luster and lines. Add the sugar for the third time and beat until the egg beater protein can pull out the short sharp angle without bending

3. 

   Step3:Take a group of egg white cream and add it to the yolk. Stir well with egg cream

4. 

   Step4:Mix the batter evenly. Pour into the remaining protein cream. Turn over with a rubber knife until the egg yolk is marbled

5. 

   Step5:Sift in the flour with low gluten. Mix with a rubber knife until there is no dry powder. Do not over mix

6. 

   Step6:Put the mixed batter into the decoration bag. Use a round flower mouth with a diameter of 1c

7. 

   Step7:Put oilcloth on the baking tray. Squeeze the batter on the baking tra

8. 

   Step8:Sift the batter twice. After the first screening, wait 1 minute for the powder to absorb and then sift the second time. After baking in this way, the biscuit surface will be golden and slightly crisp. Preheat the oven to 190 ℃ and bake for 10 minutes.