1, get all the ingredients ready. One egg is full of liquid, two egg yolks (the remaining egg whites can be made into soup or pancakes, etc.), 45g of sugar and 90g of low-gluten flour.

2. Beat the eggs with an egg beater until the egg liquid becomes thick and light in color, and add the first sugar (one third is15g, which can be estimated by yourself). Beat until it is thicker and add the second sugar (15g), and continue to beat until the volume expands several times and add the rest sugar.

3, continue to send, sent to the eggbeater to lift, the egg liquid will not disappear immediately.

4. Sieve in the low-gluten flour, and quickly mix it evenly with a silicon knife. It is good to be even, not too long, otherwise it will stiffen and defoam.

5. Put the mixed batter into a piping bag and use a circular piping mouth. At this time, the oven can be preheated at 170 degrees.

6. Spread the oil paper on the baking tray and squeeze the batter into a small round cake with a size of 2 cm (the shape can be squeezed at will), not too thick.

7, 170 degrees, middle layer, baking 10 minutes or so. The time depends on the temper of your oven. Watch the color, don't burn it, it's not crisp enough if you don't have enough time, so you can adjust it yourself.

8. After cooling, it can be packed and sealed. You can add some milk powder if you want it to be crisper.