Cooking Steps

1. 

   Step1:Separate the eggs. Put the yolk and egg white into clean containers without water or oil.

2. 

   Step2:Add 20g sugar to the yolk. Stir well. Do not over mix.. Add the sugar into the protein in three times. Whisk until it is fluffy and rough. Let it dry. There is a small sharp corner when lifting the eggbeater

3. 

   Step3:Use a silica gel scraper to make a little protein cream into the egg yolk paste. Draw の and stir it

4. 

   Step4:Preheat the baking tray. Heat up and down to 160

5. 

   Step5:Pour the batter back into the basin of the protein cream. Continue to draw the words の and stir evenly. Sift in the low gluten flour three times. Continue to mix like that. As long as you can't see the dry flour, just don't over mix. Avoid defoaming. Put the batter into the mounting belt. Use the round mounting mouth to extrude. Pay attention to the uniform force when extruding. Finish quickly. Don't dra

6. 

   Step6:Bake in the oven for about 12 minutes. Turn off the fire. Just heat it up. Avoid the bottom of the biscuit burning black.

7. 

   Step7:Bake for about 16 minutes. The biscuit should be slightly burnt yellow. The round drum is very pleasing.

8. 

   Step8:It can be eaten directly. It's very crispy. It can also be used to decorate cakes.