Nostalgic Taste-old-fashioned Oil-free and Water-free Small Cakes

Nostalgic Taste-old-fashioned Oil-free and Water-free Small Cakes

1. Beat the eggs into a bowl and use an electric whisk at high speed until the volume expands and the color becomes lighter

2. Then send it at a low speed until it is delicate and the pattern does not disappear easily.

3. Sift in low powder, stir evenly with a spatula

4. Put the mixed batter into a disposable piping bag, and then squeeze it into a high-temperature paper cup 8 minutes full

5. Put it into the middle layer of the preheated oven, heat up and down 170 degrees, bake for about 20 minutes

6. Appreciation of finished products