1. Beat the eggs and sugar into the basin
2. Use a whisk to mix the eggs and sugar evenly, just slightly frothy
3. Add flour, salad oil and continue to stir until the flour does not slip off easily on the egg beater
4. At this time, add water and continue to stir until it is completely uniform.
5. Put it in a piping bag and squeeze it on the baking tray, leaving a little space
6. Preheat the oven, turn on the heat 210, lower the heat 180, put the upper layer and bake for about 7 to 8 minutes
7. Take it out of the pan, let it cool thoroughly, and shovel it up with a wooden spatula
8. This portion can bake 9 or 10 pans, about 35 per pan. If the oven is small, you can make half the amount.
Tips:The situation of each oven is different. Pay attention to observation during the baking process. The bottom of the oven will be almost discolored, otherwise it will be baked.
