1. Sift the flour and baking powder and set aside
2. Use a clean basin, pour 2 egg yolks and one egg into the basin, beat with a whisk, add 3 times of fine sugar during the beating process until the volume expands several times, and you can draw lines in the bowl and drip down If it doesn’t disappear right away, it means it’s gone.
3. Pour in the sifted flour and baking powder and use a rubber knife to stir up from the bottom to mix evenly. Don't stir in circles. The mixing action should be fast, so that the flour and egg liquid can be mixed evenly as soon as possible
4. Put the batter into the piping bag, cut a small round hole in the piping bag, if you use a Sanneng mold, do not use oily paper, and squeeze out a small circle in the baking pan
5. Preheat the oven at 170 degrees and bake for about 15 minutes. It can be baked until the surface is golden
6. When the biscuits are cold, you can enjoy it
Tips:When squeezing, if the tail is left, use a spoon to dip a little bit of blending oil, and gently wipe it back and forth with a spoon. Also, when mixing, be quick, don’t let the egg liquid defoam, otherwise the biscuits will be rough, hard and not crispy.
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