Cooking Steps

1. 

   Step1:Separate 3 yolks and 2 proteins for use. Note that the container for protein should be free of water and oil.

2. 

   Step2:Add 20g sugar into the protein in three times. Beat the protein to dry foaming. PS method of egg beating - egg beater. Step-1) drop a few drops of lemon juice or white vinegar into the protein. 2) Add sugar for the first time when you have blisters. About 1 / 3. 3) Add sugar for the second time when the protein starts to be delicate. About 1 / 3 of the total amount. 4) The protein is very delicate and begins to have a hook. Add the remaining sugar. Continue to beat. 5) When lifting the egg beater, the protein will not flow when the pot is tilted. The protein will not be poured out. That is, success.

3. 

   Step3:Add the remaining 10g of sugar to the 3 yolks. Beat until the yolks are lighter, thicker and bulky.

4. 

   Step4:Add the protein into the yolk twice. Add about 35g of sifted flour each time. Make a uniform copy. Stir it up and down like a stir fry. Be careful not to stir in circles to avoid defoaming.

5. 

   Step5:The batter after mixing should not have big bubbles or be too thin.

6. 

   Step6:Preheat the oven to 190 degrees. Put the batter into the flower mounting bag (or preservation bag). Pad the baking tray with oil paper. Squeeze out the batter on the baking tray. Put in the preheated oven. 190 degrees. The middle layer of the oven. 10 minutes. Until the surface is slightly golden. The texture is crisp.

7. 

   Step7:It's finished. Crispy and delicious finger biscuits. Thick egg flavor. Delicious ones can't stop.