# Fourth Baking Contest and is Love to Eat Festival# Finger Biscuit Cake Edition
1.
Separate the egg white and the yolk, and put the egg white into a basin without water and oil
2.
Add 10 grams of white sugar to the egg yolk and stir it by hand, then beat until the color is white and the volume increases.
3.
Mix low flour, cornstarch and baking soda in a bowl
4.
Add 30 grams of sugar in the egg whites in three times, and add one third of the sugar when the egg whites are beaten with a whisk until coarse foaming
5.
Add 1/3 of the sugar when it's finely soaked
6.
Beat until the egg whites have obvious lines, add the remaining sugar
7.
Just hit it until it hits the electric appliance and has a short tip
8.
Take one-half of the egg white and add the egg yolk liquid, quickly mix well, and use the same method of mixing
9.
Mix the egg batter, pour into the remaining egg whites and mix well
10.
Completely mixed custard
11.
Sift in low powder
12.
Use the method of turning and cutting to mix well, do not mix in circles, so as to avoid gluten, and mix the fine paste
13.
Put it in a piping bag
14.
Squeeze it into the mold and shake it a few times to produce large bubbles. Preheat the oven and fire up and down at 170 degrees for 5 minutes
15.
Put the mold into the preheated oven and heat it up and down at 170 degrees for 15 minutes, and the surface will be slightly yellow.
16.
Demould after cooling
Tips:
The temperature and time of the oven should be set according to the temper of your oven. You can increase the amount of sugar if you like sweet ones.
