Cooking Steps

1. 

   Step1:Separate the egg yolk from the protein. The container for the protein should be free of water and oil. The egg yolk should not be mixed with the protein, because the egg yolk also contains oil. Water and oil will affect the protein's delivery.

2. 

   Step2:Add the sugar in the yolk. Whisk the yolk until it's bigger and lighter.

3. 

   Step3:Beat the egg with the beater at low speed until the protein bubbles. Add one third of the sugar in the protein part. Continue to beat at low speed.

4. 

   Step4:When there are some shallow lines, adjust the speed of the eggbeater to medium speed, and then add a third of sugar to continue to beat.

5. 

   Step5:When you pull up the beater to form a small hook, add the remaining sugar. Turn it back to low speed.

6. 

   Step6:Just hit the egg white in the picture. The lines of the egg white cream are obvious. The egg white cream on the beating head will not droop.

7. 

   Step7:Now start warming the oven up and down by 165 degrees. Pour all the egg yolks into the egg cream and mix well.

8. 

   Step8:The batter is fine and smooth. Sift in all the low gluten powder. Continue mixing. Note that the technique at this time has always been turning. Not circle.

9. 

   Step9:Turn it over until there is no dry powder.

10. 

    Step10:It can be mounted in a mounting bag without a mounting mouth. Cut a hole directly at the top of the mounting bag.

11. 

    Step11:Extrude long strips of uniform size. Place in the oven and bake at 165 ℃ for about 10 minutes. Turn off the fire when the biscuits are ripe.

12. 

    Step12:Finished product.