Preparation materials:

2 eggs, 70g of low-gluten flour and 40g of powdered sugar.

Specific steps:

1, prepare all ingredients.

2 eggs, 70g of low-gluten flour and 40g of powdered sugar.

2. Separation of egg white and yolk. Egg whites are packed in oil-free and water-free containers.

3. Add10g powdered sugar to the egg yolk.

4. Beat evenly with a manual whisk (beat for a while).

5. Sift 35 grams of low-gluten flour into the egg yolk paste.

6. Gently mix evenly from bottom to top.

7. Drop 2 drops of white vinegar or lemon juice into the egg white, and then add 30 grams of powdered sugar three times.

Adding white sugar for the first time to make it rough and fisheye-like,

After adding sugar for the second time, send it to wet foaming (a small hook can be pulled out of the eggbeater, which is wet foaming; ）。

After adding sugar for the third time, send it until there is a small peak when lifting the eggbeater (when the protein is wet and foamed, continue to stir with electric egg beater? Mix until the egg beating end is up, and the protein will not drip or bend (as shown above), which is dry foaming; )

8. Add half of the protein to the egg yolk paste and gently mix it evenly by cutting it up and down.

9. Sift in the remaining 35g of low-gluten flour.

10, also gently mix evenly by cutting and mixing up and down.

1 1, add the batter to the rest of the protein, and mix it evenly by cutting it up and down.

12, put in a paper bag.

13. Cut a small hole in the piping bag and squeeze it onto the baking tray.

14, preheat the oven in advance, heat it up and down 170 degrees, put the baking tray in the middle layer of the oven, and bake it for 10- 15 minutes. After the flameout, the residual temperature is baked again 10 minute.

15, sealed immediately after cooling, otherwise it will easily absorb moisture in the air and become soft.