1. Mix the egg yolk with 70 grams of sugar
2.
Beat with a whisk, stir until thick and white, set aside
3.
Add egg whites to the remaining 80 grams of sugar
4.
Whip to wet foam
5.
Add the meringue to the egg yolk paste in 2 times
6. Stir slightly in the middle, no need to mix well
7.
Mix the low-gluten flour and vanilla powder, sieve into the batter
8. Use a rubber spatula to cut and mix the assortment and egg batter until it is flourless and granular, and it looks fluffy. Don't mix it until it is smooth.
9.
Put the flat mouth into the piping bag, and then put the batter into the piping bag
10. Spread greased paper on the baking pan, squeeze the finger-like batter, leaving a gap in the middle. Sift powdered sugar on the surface of the finger batter, which has the effect of setting the shape and increasing the crispness, and can be sent to the oven for baking
11. Baking: (Time and temperature are for reference only, please adjust appropriately according to the characteristics of your own oven) Preheat the oven in advance, 195 degrees, 8-10 minutes, immediately after baking
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