1. The egg yolk and egg white are separated, and the container in which the egg white is placed must be oil-free and water-free
2. Add 1/3 sugar when the egg whites are thickly foamed, and then add 1/3 sugar until the foam is fine.
3. Finally, add the remaining sugar, beat until dry and foamy, lift up the whisk and pull up the small sharp corners without bending.
4. Add fine sugar to the egg yolk and stir evenly. Pour the egg whites into the egg yolk paste and gently turn it from bottom to top.
5. Finally, put the egg paste into a piping bag, use a medium-sized round piping head or cut off the head of the piping bag directly, and squeeze out the shape of your fingers on a baking pan covered with greased paper.
6. Put it into the middle layer of the preheated 190 oven, bake for 10 minutes and cool down.
