Cooking Steps

1. 

   Step1:The egg white and yolk are separated in a small stainless steel basin without oil and wate

2. 

   Step2:Add 2 drops of lemon juice to the egg white, beat until it's thick and put 5g of sugar in it. Beat until it's fine and put 5g of sugar in it. Beat until it's dry and foamy

3. 

   Step3:Mix egg yolk with 10g sugar until sugar dissolve

4. 

   Step4:Mix the beaten egg white and yolk up and down. Sift in the flour and mix up and down

5. 

   Step5:Put the round medium-sized flower mounting bag. Put the batter into the flower mounting ba

6. 

   Step6:Spread oil paper on the baking tray. Squeeze the oil paper into finger shape. Each of them is about 9cm long. Because the cake is 6cm high. It's better to look higher than the cake

7. 

   Step7:The middle layer of the oven is heated up and down for 190 ° 10-12 minutes. The surface turns yellow. It's cool enough to be put into the fresh-keeping bag. The picture is cut and the finger biscuit looks a little thick