1. Pour the eggs, salt and confectioner's sugar into an egg-beating basin, and heat the butter in the microwave in advance to melt.
2. Leave the electric whisk without turning on, mix the eggs and powdered sugar, and beat them evenly at low speed. Turn to medium and high speed and continue whipping, so that the egg liquid will continue to swell to a fine and thick state.
3. Continue to send at high speed, until you pull up the egg beater and make a figure eight, it will not disappear easily
4. Sift in the low-gluten flour and stir evenly from the bottom with a spatula.
5. Until there is no dry powder or particles, remember not to stir in a circular motion, which will cause serious defoaming.
6. Add the butter that has been allowed to warm up along the spatula. Mix quickly and evenly.
7. Prepare paper cups. Preheat the oven up and down to 170 degrees.
8. Use a small spoon to carefully scoop into the cup until it is eighth full, or put it into a piping bag and squeeze it into the cup.
9. Put it into the preheated oven, and bake for 25 minutes at 170 degrees above, 155 degrees below or 165 degrees above and below.
10. Bake the net and let cool.
11. Chicken practice: steamed sweet potatoes, crushed, sieved, into sweet potato mash.
12. Put the piping bag into the flower mouth (any flower mouth is fine, cut a mouth without the flower mouth), and put the sweet potato mash. Squeeze a pattern on the cup at will.
13. Cut the carrot into thin slices and use a knife to carve out the chick’s mouth and crown.
14. The eyes are decorated with bake-resistant chocolate peas, which can be fixed on egg yolk biscuits with a little sweet potato mash. Assemble them together and a cute chick is ready.
Tips:1. Sponge cake is easy to defoam. Pay attention to the technique when mixing, and the speed should be fast.
2. The oven must be preheated in advance, and the oven must not be turned on in the middle.
3. The temperature of the oven is different, please adjust it according to your own oven.
