1. After separating the egg yolk and egg white, add 10 grams of sugar to the egg yolk and mix well.
2. Put the egg whites in a water-free and oil-free bowl, and use an electric whisk to beat
3. Add the remaining 15 grams of sugar three times during this period. Add sugar for the first time when the egg white becomes fish-eye bubbles, add sugar for the second time when it becomes white and delicate, and add sugar for the third time when there are lines.
4. Lift the whisk to stop when you can pull out the short, upright sharp corners.
5. Take half of the egg whites, add them to the egg yolks, and stir evenly from bottom to top. Add the remaining egg whites and mix well.
6. Sift in low powder.
7. The same is to stir evenly.
8. Put it in the piping bag, I used Wheelton's No. 3 mouthpiece (the kind for writing).
9. Squeeze it on greased paper.
10. Preheat the oven to 180 degrees, heat the middle layer up and down, and bake for about 10 minutes.
Tips:The small decorative mouth used for my biscuits is relatively thin, and the temperature is also used as an adjustment.
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