Cooking Steps

1. 

   Step1:30g white granulated sugar in egg yol

2. 

   Step2:Whisk the protein (if there is white vinegar or lemon juice, drop a few drops into the protein first). 25g white sugar is added into the protein three times. The first time is to make a big bubble. At this time, use high-speed beating; the second time is when the pattern appears in the figure. At this time, change to medium speed beating; the third time is when the pattern is not easy to lose. At this time, change to low speed.

3. 

   Step3:Just send it to a sharp corner when lifting the eggbeater. Refrigerate it to avoid defoaming.

4. 

   Step4:Now you can preheat the oven. Heat 180 ℃ and lower 160 ℃. Then beat the yolk. First mix the yolk with sugar.

5. 

   Step5:If the yolk turns white and the volume becomes larger, it will be OK.

6. 

   Step6:Then pour one third of the egg white into the yolk. Mix evenly with the J-shaped turning method.

7. 

   Step7:Pour the yolk batter into the remaining protein. Mix well.

8. 

   Step8:Add the sifted flour. Stir until the flour disappears completely. Continue to stir several times. Put the decoration bag in the cup (it's easier to pour the batter in). Pour the batter into the decoration bag.

9. 

   Step9:Squeeze out the length you want. Put it in the preheated oven. Bake for about 1015 minutes.

10. 

    Step10:Finished produc