Cooking Steps

1. 

   Step1:Egg yolk protein separation. Put it in two egg bowl

2. 

   Step2:Beat the egg white into the fish's eyes. Add 15g sugar and sti

3. 

   Step3:Beat until the protein is fine. Add 15g of sugar and sti

4. 

   Step4:There is a texture on the surface. Add 15g of fine sugar and stir

5. 

   Step5:Lift up the eggbeater. The egg whites will be sent away when there are small upright horns

6. 

   Step6:Add 15g sugar to the yolk. Stir with vanilla essenc

7. 

   Step7:Hit white. Physical expansio

8. 

   Step8:Add 1 / 2 beaten protein. 35g sifted low gluten flou

9. 

   Step9:Mix up and down evenl

10. 

    Step10:Add the rest of the beaten protein. Mix it up and down with a scraper

11. 

    Step11:The batter should be thick. No bubbles. It won't be too thin

12. 

    Step12:The baking tray is covered with tin paper. The biscuit paste is put into the fresh-keeping bag

13. 

    Step13:Cut the corner of the bag. Squeeze it into strips on the baking tray. The middle layer of the oven. Heat it up and down 170 degrees for 10 minutes. The surface is yellowish