1. 1 Mix the egg yolk with 70 grams of sugar.
2. 2 Beat with a whisk, and stir until thick and white. Set aside.
3. Add the egg whites to the remaining 80 grams of sugar.
4. 4Spread until wet foaming.
5. Add the meringue to the egg yolk paste twice in 5 minutes.
6. Stir slightly in 6 without mixing well.
7. 7Mix the low-gluten flour and vanilla powder, and sieve into the batter.
8. 8 Use a rubber spatula to cut and mix the assortment and egg batter until it is flourless and granular, and it looks fluffy. Don't mix it until it is smooth.
9. 9 Put the flat mouth flower mouth into the piping bag, and then put the batter into the piping bag.
10. 10 Spread grease paper on the baking tray, squeeze the finger-like batter, leaving a gap in the middle. Sift powdered sugar on the surface of the finger batter, which has the effect of setting the shape and increasing the crispness, and can be sent to the oven for baking.
11. 11 Baking: (Time and temperature are for reference only, please adjust appropriately according to the characteristics of your own oven) Preheat the oven in advance, 195 degrees, 8-10 minutes, immediately after baking.
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