1. Prepare the ingredients, the eggs are best to be weighed according to the recipe
2. Put the egg yolk and the egg into a non-oil and water-free bowl, beat them with an electric whisk, add fine sugar in three times, and beat the egg liquid like egg whites
3. When the egg beater is lifted, the dripping egg liquid will not disappear immediately. If you can draw a pattern in the bowl, it means that you are done.
4. Sift in low-gluten flour
5. Stir evenly with a silicone spatula until no dry powder can be seen
6. Put the batter into the piping bag, and cut a small mouth about the thickness of your finger in the piping bag
7. Spread a silicone mat on the baking tray. It is best to have a circular pattern like mine. Squeeze the batter onto the baking mat and squeeze it into a circle with a diameter of about 2cm. Preheat the oven up and down to 170 degrees)
8. Put it in the oven and bake for about 15 minutes. The surface will be slightly colored. After baking and setting, you can cover with tin foil to prevent the color from being too dark.
Tips:This biscuit is very simple, the material is simple, and the method of making is also very simple. The key is to disperse the egg liquid. Be patient
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