Cooking Steps

1. 

   Step1:First of all, separate the yolk and the egg white. Put the egg white into an egg beating basin without water or oil. When using the electric egg beater to make fish eye bleb at a low level, add 10g white sugar.

2. 

   Step2:Use electric egg whisk to produce fine white foam. Add 10 grams of white sugar.

3. 

   Step3:Then use the high-grade protein. When the protein has clear lines, add 10 grams of sugar. Continue to beat.

4. 

   Step4:Whisk the egg white to. Lift the eggbeater to pull up the small sharp corner. Don't send it again.

5. 

   Step5:Add 20g sugar powder to the egg yolk and stir well. Add 2 drops of vanilla essence and stir well.

6. 

   Step6:Take 1 / 2 of the protein and put it into the yolk batter. Stir it up and down evenly. Do not stir it in circles to avoid the protein defoaming

7. 

   Step7:Pour the batter into the remaining 1 / 2 of the protein. Stir up and down evenly.

8. 

   Step8:Sift the low gluten powder into the egg paste, and mix it up and down evenly.

9. 

   Step9:Dig the batter into the decoration bag with a spoon.

10. 

    Step10:Just squeeze the batter into the finger biscuit mold. (the first time I used the finger biscuit mold, it was a little too full.) without the mold, it can be squeezed on the silicone pad or oilcloth. It can prevent sticking.

11. 

    Step11:Preheat the oven 180 ℃ in advance. Heat it up and down. Bake it for 20 minutes. (if you don't have a finger biscuit mold at home, preheat the oven 180 ℃ in advance. Heat it up and down. Bake it for about 10 minutes.)