How to Make Basic Cream Pie
1.
Put the egg whites in the basin, pour 40G sugar in two to three times, and beat the egg whites to a firm state.
2.
Add two egg yolks to the beaten egg whites twice,
3.
Continue to beat until the egg bubble drops slowly when the whisk is raised.
4.
Sift the low-gluten flour and high-gluten flour and mix them into the egg bubble.
5.
Stir to a uniform state, pay attention to the strength of the stirring, do not use excessive force to defoam.
6.
The smooth custard was stirred successfully.
7.
Put it into a squeeze bag.
8.
Extrude about 30 circles with a diameter of 4cm on the baking paper. Then lightly sprinkle with powdered sugar.