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Let's start with a family photo of the ingredients. Here, we divide 60 grams of fine sugar into 40 grams and 20 grams.

Second step

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Let's talk about egg white separation first. Here, I suggest beginners use an egg white separator, which is more convenient. You can practice manual separation for a long time. I will share the method of manual division with you another day. I suggest you take a bowl of egg white first. Finally, put the egg white of this egg in a big bowl, so as to prevent the egg white at the back from breaking and separating, so as not to endanger the two egg whites at the front.

Third step

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Pour 20 grams of fine sugar into the egg yolk and stir until the fine sugar is completely melted. In fact, white sugar can also be used, but fine sugar melts better. I bake with special sugar.

Fourth step

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Then put the stirred egg yolk aside and we'll beat the egg whites. Fine sugar in egg white only needs to be added once, and it can be added the first time. For better melting, it can also be added in three times. The egg white hits the hard foam, which is the texture on the video. This must be tried many times. Every egg white tastes different. If you beat it too soft, it may become mushy and will not take shape at all. And the cookies made are soft and have no texture at all. If you hit it too hard, the taste will be too strong and not delicious, so it takes many attempts to master this. It's almost the texture on the video.

Step five

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You must use electric egg beater, or your hands will be exhausted? I almost hit the eggbeater, and I feel obvious resistance. You can pull up the small pointed hook. You can feel hard when you stir it with a scraper. The eggbeater I use here has about three gears, which is medium and low speed. You can also play at low speed, which is more even. Pay attention to play in one direction and turn around quickly when playing, so as to serve quickly and evenly. If you hit the back from different directions, it will defoam and not reach the level of rigid foaming.

Step 6

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After the egg white and yolk are beaten, first put 1/3 egg white into the yolk.

Step 7

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Then stir evenly by stirring. Note that it must be the method of stirring, otherwise it will also defoam. Don't stir for too long, just stir well. If the stirring time is too long, it will defoam. Be careful to use stirring method, and never beat in circles, or your batter will defoam.

Step 8

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Pour the batter back into the previous 2/3 egg whites, and be sure to mix well! ! ! Note that it must be the technique of stirring, which is the technique in the video, which will be used in many baking in the future. Be sure to learn well, and you will be familiar with it after more practice. In fact, it just turns up from the bottom.

Step 9

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After mixing all the flour evenly, sift in the flour, which can be sifted in twice to reduce the entry of bubbles. After each screening, all materials must be mixed evenly before the second screening. But if you can mix less, mix less evenly, otherwise it may lead to defoaming.

Step 10

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After sifting in the flour and mixing it evenly, you can prepare the flowers for mounting. The oven can also be preheated at this time. Just choose a favorite installation nozzle. Here I used a cherry blossom-shaped installation nozzle. Now there is a clip in front, which will prevent the batter from coming out immediately after pouring in. Everything is ready, take off the clip and get ready to squeeze flowers.

Step 1 1

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Then squeeze it into a baking tray. I have a big oven that can cook about one or two dishes, and a small oven can cook about three or four dishes. It looks like a lot, but it's actually very few. I ate it all as soon as it was baked. The novice plan also needs more practice, because the batter is still not easy to control. I've done it so many times now, and it's not very crowded. You can be creative and squeeze as much as you want!

Step 12

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Put it in a preheated 175 degree oven, you should know your oven better, because you don't know your temper in the oven. If you have a small oven, 170 degrees is enough. You must observe it in the last few minutes to prevent it from burning. Small ovens need 10 minutes, and large ovens need 13 minutes. Some small ovens are not well controlled, and the temperature will be higher. If it's a bear's oven, its temperature is well controlled for you, so you can control the time and temperature yourself. My home is Siemens oven!

Step 13

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Just put it in for a while. Become chubby and particularly cute. Some novices may not become big if they don't succeed the first time. In this case, it doesn't matter. Just a few more minutes.

Step 14

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It's out of the oven. After baking, you'd better transfer the cookies to another baking tray immediately, which will be cooler and can also be placed on the grill. When you take it off, you can gently pick up the oiled paper and put it on another baking tray. Cookies are easy to pick, just pick them one by one. You can eat it while it is hot, or you can wait until it is cold. It's delicious. It may be a little soft at first, but it will gradually harden. If it doesn't harden, it may be that protein is unstable. The egg white is too soft to control the temperature of the oven well. Just try a few more times.

Step 15

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Canned and sealed, it can be kept for about a week. Of course, the sooner you eat, the better. It may taste bad when you put it in the back. I suggest you eat it on the same day and put it in the back.