1. The ingredients are ready and the butter softens.
2. Mix the butter with powdered sugar and salt, and then use an electric whisk to beat until it is slightly whitish.
3. Add the mixture of egg white and vanilla extract and butter in 2 times and beat evenly.
4. Add the sifted low-flour and Farrhona cocoa powder.
5. Put the batter into the piping bag to expel the air.
6. Use 8-tooth spout to squeeze out the shape you like. I use the Lightning Puff Plate from Xuechu. The recipe is exactly the amount of one plate.
7. 170 degrees in the middle of the Changdi oven, 25 to 30 minutes
8. After being released from the oven, it will be demoulded.
Tips:Without this bakeware, you can use an ordinary golden plate.
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