Cooking Steps

1. 

   Step1:Separate the yolk and the egg white. Beat the egg white with 30g sugar until it is hard to foam. There is a small sharp groov

2. 

   Step2:Add 20g sugar and vanilla extract to the yolk. Beat until it turns white and thickened

3. 

   Step3:Mix the yolk paste and egg white in several time

4. 

   Step4:Sift in low flour and mix wel

5. 

   Step5:Put it into the flower mounting bag. Cut the small mouth. Extrude the finger shape on the oiled paper. Put it into the oven. 170 ℃. 20 minutes or so (preheat the oven in advance

6. 

   Step6:Out of the oven. The surface is golden yellow. It can be eaten after a little cooling (put it into a sealed bag after cooling