1. Beat the eggs and egg yolks into an oil-free and water-free egg beater, set aside the fine sugar, mix the flour and baking powder through a sieve
2. Whisk the egg liquid with an electric whisk, add fine sugar in three times, and beat until the egg drops will not disappear immediately
3. Add the sifted powder and mix quickly evenly
4. Pour the batter into a mounting bag, and squeeze out even small round biscuit blanks on a baking sheet covered with baking paper. Put the baking tray into the preheated 170 degree oven, and bake the middle and upper layer for about 15 minutes until the surface is golden.
