1. Weigh everything for later
2. Pour all the whipped cream into a basin, add all the sugar and salt, and use a whisk to beat slowly and then quickly until it is milky white.
3. Beat the three eggs and add them to the whipped cream in three times until there is no liquid.
4. Mix low (high) gluten flour and milk powder
5. Add the mixed flour to the whipped cream three times and stir until there are no white particles
6. Put the stirred flour into the piping bag, then spread a layer of tin foil on the baking tray, and squeeze out the pattern or shape you like
7. Put the bakeware in the middle of the oven, heat up 180° and lower heat 170° for 25 minutes or heat 200° and lower fire 180° for 25 minutes (see the last picture for the effect)
Tips:After cooling completely, put it in an airtight jar or airtight bag
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