2. Add10g sugar to the egg yolk, and stir with an eggbeater until the egg yolk becomes hard and frothy. (At this time, the inverted protein in the basin will not fall off. )
3. Take the egg white paste 1/3, add it to the egg yolk paste, and then use a rubber scraper to cut and mix evenly in irregular directions.
4. Pour the remaining 2/3 of the protein paste into the egg yolk paste and cut it evenly again.
5. add low powder.
6. Cut in irregular directions and mix evenly. The cut batter is light and fluffy.
7. Put the egg paste into a paper bag, and then squeeze out the shape in a baking tray covered with oil paper, leaving a little space in the middle.
8. Put it in a preheated oven 180 degrees, medium fire, 15 minutes.