1. Separate the yolks and whites of the 2 eggs, put them in a water-free and oil-free basin, pour 15g of fine sugar into the yolks, and beat them with a whisk until the yolks become lighter in color.
2. Pour 35g of fine granulated sugar into the egg whites three times, and beat with a whisk until the egg whites are lifted with a hook.
3. Add the egg whites into the egg yolk three times and stir evenly to form an egg paste.
4. Mix low-gluten flour and cocoa powder through a sieve and pour into the egg batter, and then mix well.
5. Then put it into a piping bag and squeeze it on a baking tray lined with greased paper. Leave a certain distance between the biscuits and the biscuits to prevent the biscuits from swelling and sticking together. Preheat the oven at 190 degrees for 10 minutes. After squeezing, put it in For the middle layer, heat up and down, and bake at 190 degrees for 15 minutes. Spread a layer of powdered sugar or icing sugar on it while it is hot, and store it immediately after cooling.
