Cooking Steps

1. 

   Step1:Prepare all ingredients and eggs / 2 low gluten flour / 70g sugar powder / 40

2. 

   Step2:Separate the egg white and yolk. Put the egg white in a container without oil or water.

3. 

   Step3:Add 10 grams of sugar powder to the yolk.

4. 

   Step4:Beat evenly with a hand beater. PS - you need to beat it for a whil

5. 

   Step5:Sift 35 grams of low gluten flour into the yolk paste.

6. 

   Step6:Gently turn the mixture from bottom to top.

7. 

   Step7:Drop 2 drops of white vinegar or lemon juice into the egg white. Then add 30 grams of sugar powder three times. Add white sugar for the first time and beat until it is fisheye like. Add white sugar for the second time and then beat until it is wet foaming. (you can pull out a small hook on the eggbeater, which is wet foaming.). After adding sugar for the third time, there is a small peak when lifting the eggbeater (when the egg whites are wet foaming, continue to use the electric eggbeater to stir until the egg beating end is upward. The egg whites will not drop or bend (as shown in the above figure). That is dry foaming;

8. 

   Step8:Add half of the protein into the yolk paste. Gently mix it up and down by cutting.

9. 

   Step9:Sift in the remaining 35 grams of low gluten flour.

10. 

    Step10:Also gently use up and down cutting and mixing techniques to mix evenly.

11. 

    Step11:Add the batter to the rest of the protein. Use the method of cutting up and down to mix evenly.

12. 

    Step12:Put it in a flower mounting bag.

13. 

    Step13:Cut a small part of the bag and squeeze it onto the baking tray.

14. 

    Step14:Preheat the oven in advance. Heat up and down for 170 degrees. Place the baking tray in the middle of the oven. Bake for 1015 minutes. After flameout, let it warm for another 10 minutes.

15. 

    Step15:It should be sealed immediately after cooling. Otherwise, it is easy to absorb the moisture in the air and become soft. If you like, remember to praise Jun Han's mother.