1. Add the egg yolk to the fine sugar, and use an electric whisk to beat at a medium speed. The egg yolk is yellow when it is first beaten.
2. Continue to beat, the egg yellow becomes a little lighter
3. Continue to beat, the egg yellow will become whiter and whiter, and the volume will double
4. Continue to beat, the egg yellow will become whiter, and the egg liquid will become grainy when stirred
5. Whip until the egg liquid becomes very thick, lift up a thick forged ribbon
6. Add sifted low-gluten flour. Use an electric whisk, stir at low speed to two turns, don't over stir
7. Then mix the batter with a rubber spatula until no lumps of flour are visible
8. Put the batter into the piping bag and cut the mouth
9. Squeeze a circle on the baking sheet
10. Take another piping bag, cut a smaller mouth, and squeeze two small circles to make ears. Do the same with the remaining batter
11. Preheat the oven at 120 degrees, put the middle layer, insert a baking tray at the bottom, and bake at 120 degrees for 25-30 minutes
12. After the biscuits cool, use a black pigment pen to draw the eyes, nose and facial features of the bear
