Cooking Steps

1. 

   Step1:No picture. Beat the egg white until it is thick and add the first sugar. Then continue beating. Add the sugar. The pastry state is similar to the protein state of Qifeng cake. Anyway, it's OK to lift the eggbeater with a sharp angle.

2. 

   Step2:Add 10 grams of sugar to the yolk. Beat with the electric beater until the color is light and thick.

3. 

   Step3:Add 30 grams of low gluten flour and half of the egg yolk paste to mix. Do not mix in circles. It will defoamer. Flour must be sifted. Add protein and low gluten flour at the same time. Do not add flour to mix evenly and then add protein. This method fails 100%.

4. 

   Step4:Mix well. Then add another protein and 30g flour and mix well. Then put it in a flower mounting bag. Or a fresh-keeping bag. I use a fresh-keeping bag. Put a piece of oiled paper on the baking basin. Be sure to put it. If you don't put it, it won't work. It'll stick to the baking pot. It won't come out. Then squeeze the long strip. There must be some distance. When baking, the finger cake will grow up. The distance is too small. It will stick together.

5. 

   Step5:Preheat the oven at 190 ℃ for 2 minutes. Put in the squeezed finger cake. Bake at 180 ℃ for 10 minutes.

6. 

   Step6:It's crispy. Children like it very much.

7. 

   Step7:It's a box full. It's almost eaten.