1. Put the eggs in the egg beater and stir with an electric whisk
2. Add the fine sugar to the egg mixture in 3 times, add the first sugar when there are big bubbles
3. Stir to slightly whitish, add the second sugar when the volume expands
4. Add the third sugar when whipping into a delicate state
5. The stirred state should expand in volume. Lift the whisk, and the dripping egg liquid will not disappear immediately. You can draw lines to indicate that the whisk is ready.
6. Sift in low-gluten flour and baking powder
7. Stir evenly with a spatula, do not stir in a circle, use the method of turning and stir quickly, so as not to defoam the whipped egg liquid for a long time
8. Put the evenly mixed batter into the piping bag, cut a small round hole at the tip of the piping bag
9. Extrude a round batter with a diameter of about 2cm on a baking pan covered with parchment paper. Pay attention to leave a certain distance and put it in the preheated oven, and heat up and down 170 degrees, about 15 minutes
