Materials:

One egg, two yolks, 45g fine sugar and 70g low-gluten flour.

Production steps:

1. Put the eggs, yolk and fine sugar into an egg beater and stir with electric egg beater at high speed.

2. When the lines are obvious, lift the eggbeater, and the lines will not disappear too fast, but the eggbeater is still in a flowing state. You don't need to send it to the state where you can stand a toothpick like making a sponge cake.

3. Sieve the low-gluten flour into the egg paste. The low-gluten flour must be sieved, because it is easy to agglomerate. If it's straight down, it's not easy to mix. Even if stirred, the egg paste will defoam.

4. Stir the batter with a scraper. The scraper should turn up the egg batter below to ensure uniform mixing. The batter that has been stirred should be sticky without dry powder. Avoid circling the batter, or it will foam and be hard when baking.

5. Put the egg paste into a paper bag, squeeze it into a mold or equivalent baking tray, put it in a preheated oven, and heat it up and down 150 degrees for 20-25 minutes. I used another oven before, and it took 28 minutes. Now I use Dongling oven, which took 22 minutes. There is a temperature difference in the oven, which can be adjusted according to the actual situation.

6. Take out the baked cookies and they will become brittle when they are cold. If you use a flat-bottomed baking tray, put oil paper on it and leave enough space in the middle. If you get too close, the batter will stick together after swelling and become a big cake.