Ingredients: two eggs, low-gluten flour pigment, 0 g sugar, 30 g flour. Food formula: 1. Separate the egg white and yolk into a container; 2. Beat the egg white until it is thick, then put it in three times until it is difficult to foam (it takes a while when the weather is hot, and the hard foaming is the texture of whipped cream on Starbucks coffee); 3. Beat the egg yolk evenly; 4. Add low-flour sugar to the egg yolk and mix well with half of the protein. Then pour it back into the egg white container and stir well. 5. Find a suitable flower-mounting head, put the mixed materials into a flower-mounting bag ~ spread oil paper on the baking tray, and start to extrude all kinds of shapes you like ~ but try to have the same size, so it's easy to bake ~ ~ (use this time to preheat the oven to 90℃ for 5 minutes). Bake in the oven at 90℃ 10 minute. Ps: remember to look. 2. Why draw 10 minutes? Because the temperature of each oven is different and the extrusion size is different, there is a time difference. Please always observe that the baking edge is a little light brown. At this time, the biscuit is cooked and tastes soft (the taste of egg yolk is crisp). Bake for another minute, the color will be darker, and then it will be crisp (the taste of Xiang Tao Village yolk biscuits).