1. Separate the egg whites and yolks, and the egg whites are packed in a clean, oil- and water-free egg-beating bowl
2. Add 5 grams of white sugar to the egg yolks and mix well with a manual whisk
3. Add 30g sifted low powder
4. Stir evenly with a silicone spatula until there is no dry powder
5. Preheat the oven at 160 degrees
6. Drop a few drops of lemon juice into the egg white
7. Whisk at low speed with an electric whisk until it reaches the state of fish-eye bubbles, add one-third of the remaining 35 grams of sugar, and then whip at low speed
8. When it is in this state, add white sugar for the third time, and carry out the final pass. After all the sugar is added to the egg whites, it can be sent at medium and high speed
9. Beat until the meringue can pull up the small pointed groove
10. Divide one-third of the meringue into the egg yolk paste, stir and cut evenly, do not stir in circles
11. After mixing evenly, add the remaining half of the meringue and mix evenly with the same method
12. Add all the remaining meringue and mix well
13. Add the remaining 50 grams of low powder to the egg batter that has just been mixed
14. After mixing evenly together, put it into a piping bag
15. Line the bakeware with greased paper or tarp and squeeze it into the bakeware. If it’s a gold plate, you don’t need oily paper
16. Bake the mammoth at 160°C for 10 minutes
17. It’s out. I use the air oven to bake. The color is very even. I break one to eat. The taste is crispy, sweet but not greasy. I am very satisfied.
Tips:Each oven has a different temper. Please adjust the temperature and time according to your own oven. The temperature on my recipe is the actual temperature. I use a soil egg, which is relatively small. If you use a larger egg, one egg is enough for a plate of 28*28 gold plate
