1, prepare 3 eggs, 60g of powdered sugar, 110g of low gluten flour.

2, separate the egg white and egg yolk.

3. Add 20 grams of powdered sugar to the yolks and whisk to combine.

4, egg white add 40 grams of powdered sugar in three parts and beat until stiff peaks.

5. Take one-third of the egg white and add it to the egg yolk mixture and mix well.

6. Pour the egg yolk mixture into the remaining egg white and mix well.

7. Sift in the low-flour flour and quickly toss up and down to coat.

8: Pour the batter into a piping bag.

9. Cut a small opening in the bag and squeeze the batter onto a greased baking sheet in the shape of a polka dot.

10, put the squeezed cookie blanks into the preheated oven, 170 degrees, middle layer, upper and lower layers of the baking for about 15 minutes, until the surface of the cookies lightly browned can be removed from the oven.