1. Put the egg yolks at room temperature in an oil- and water-free basin.
2. Put in all the caster sugar at once.
3. The electric whisk turns on the highest speed to beat the egg yolks.
4. Wait until you lift the whisk to draw the figure 8 and keep it for 10 seconds without disappearing, and then sort the bubbles of the egg yolk paste at a low speed to make the egg yolk paste more delicate and thick.
5. Sift in low-gluten flour three times, and mix the flour evenly each time you sift it in, then sift it in the next time.
6. Finally, stir until there is no dry powder, do not over-mix, so as to prevent the batter from becoming gluten.
7. The piping bag is equipped with a five-tooth flower mouth, the batter is poured into the piping bag, and the pattern is extruded vertically.
8. Preheat the oven at 150 degrees, and bake with hot air for 15 minutes until the surface is golden brown, and then take it off after letting it cool.
9. EAT stove, circulating hot air baking, small temperature error, uniform coloring.
10. Chubby.
11. Even if the three plates are baked at the same time, each plate is still colored evenly.
12. Lots of little stars.
13. The bottom and the surface have the same color.
14. The finished picture is beautiful.
Tips:Note ⚠️First, the egg yolk must be placed at room temperature, and the yolk must be taken out in the refrigerator to warm up in advance. Do not directly beat the egg yolk with a low temperature. It is difficult to beat the egg yolk. Second, don't over-mix the batter. If there is no dry powder, you must stop. Don't pursue the batter to be smooth and delicate. You can't mix it to a smooth one. After squeezing, the flowers will naturally level.
