Cooking Steps

1. 

   Step1:Separate the egg white from the yolk. The bowl of the egg white must be clean without oil or water. Add the egg white into the sugar three times and use the beater to beat until it can pull out the dry foaming state of the upright sharp corner. (one third of sugar is whipped into coarse foam. Add another third to make wet foam - lift the beater to make a hook. The last third is whipped into dry foam

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   Step2:When the egg white is ready, add sugar to the egg yolk immediately. Send until it is thick as shown in the figure, and then expand the volume and lighten the color.

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   Step3:Put a third of the egg white into the yolk bowl.

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   Step4:Use a rubber scraper to mix the yolk and the egg white from the bottom up (never circle. That will cause defoaming

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   Step5:After mixing, pour all into the egg white bowl.

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   Step6:Turn the mixture to a completely uniform state (fast). As long as the operation is correct, defoaming will not occur. The state is as shown in the figure. Thick and delicate.

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   Step7:After sifting the low gluten flour (it is recommended to sift well in advance), pour it all into the previous egg cream. Use a scraper to quickly mix the eggs and flour from the bottom to the top. Do not circle.

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   Step8:Put the batter into the decoration bag. Cut a small hole at the tip of the decoration bag. Extrude the stripe as shown in the figure on the baking tray paved with oilpaper or oilcloth (only when the batter is successful and has enough consistency can clear lines be extruded

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   Step9:Jingling bell. That's what it looks like. Try to squeeze it into a regular rectangle.

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    Step10:Sift a layer of sugar powder on it. Wait a minute for it to fully absorb before sifting another layer. Put the baking tray in the middle layer of 185 ℃ and bake for about 12 minutes. When the surface turns golden, it can be baked. Cool down for a while after heating. Put the corrugated side of the surface down while it is warm. Tear off the oil paper at the bottom. Cool down.

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    Step11:Whipped cream. The whipped cream needs to be refrigerated for more than 12 hours before being whipped. Only when the temperature is low enough, the whipped cream will not melt quickly. (10g sugar for every 100g cream) I put the basin in the refrigerator for a while, and then dry it. I sit in the ice water basin with the ice bag and beat it. It's easier to succeed. I start to beat it. It thickens from the liquid state. The volume gradually increases. I pour in the rum. The lines become clearer and clearer. When it's clear and stif

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