Cooking Steps

1. 

   Step1:Separation of egg white and yol

2. 

   Step2:High speed egg beate

3. 

   Step3:Until the emergence of many fine bubbles. Add 14g sugar powder. Continue to send

4. 

   Step4:Whisk until clear texture appears. Add 14g sugar powder. Continue to whis

5. 

   Step5:After wet beating, add 14g sugar powder and continue to bea

6. 

   Step6:Until such a sharp angle appears when the egg beater is lifted. It reaches the dry en

7. 

   Step7:Add 8g sugar powder to the yolk bowl. Mix well with the hand beater

8. 

   Step8:Add a third of the freshly beaten egg white cream. Mix well with the egg yolk liquid. The technique has always been that you shovel it up and down on the right many times. Turn it up and down on the left. Stir gently. Speed up

9. 

   Step9:Mix well like thi

10. 

    Step10:Pour the freshly mixed ingredients into the cream bow

11. 

    Step11:Or mix it evenly according to the above method

12. 

    Step12:Sift and add 70g of low gluten flou

13. 

    Step13:It's the same as above. Turn the basin while turning it over. It's gentle and fast

14. 

    Step14:There's no mounting bag at home. I'll use a fresh-keeping bag. Don't follow me

15. 

    Step15:Squeeze to a corner. Cut a small corner with scissor

16. 

    Step16:Lay the tin paper on a flat baking pan. Squeeze it into one. Don't get too close. I'm a little close this time

17. 

    Step17:After baking for 30 minutes at 130 degrees, peel off the tinfoil one by one

18. 

    Step18:It's crispy. Baby and we like it very much