2. Beat with an egg beater until fluffy and slightly swollen;

3. Add the egg liquid in several times, and then add it for the second time after each beating;

4. Sieve the powder first, and then sift it into the cream paste;

5. Cut and mix slightly with a rubber scraper and pour in chocolate beans;

6. Continue to cut and mix until there is no dry powder, cover with plastic wrap and put it in the refrigerator for 24 hours;

7. The dough after refrigeration is divided into 20g balls;

8. Press the balls flat, put them into the oiled baking tray, pay attention to leave some gaps in the middle, preheat them in the oven 175 degrees, bake them in the middle layer for 20 minutes, and simmer them in the remaining temperature 10 minutes after the flameout.