1. The yolk protein is separated. Add 10g of milk and sugar to the egg yolk.
2. Stir well and sift in the flour.
3. Stir well again.
4. Beat egg whites until thick foam, add a few drops of lemon juice and 20g sugar, and beat until moist meringue.
5. Take one third of the meringue into the egg yolk paste, cut and mix evenly. Take one third of the meringue and cut it in half.
6. Pour the mixed egg yolk paste into the remaining meringue. Mix quickly and evenly.
7. Take 2 tablespoons of mixed custard and add a spoon of barley flour. Mix well. Put it in a piping bag.
8. Squeeze the dots on a baking sheet lined with greased paper. Bake in the oven for 4 minutes and take it out.
9. Pour in the mixed custard and shake out big bubbles.
10. Put it in the oven, 170 degrees, 20 minutes.
11. Just take out the cut pieces.
Tips:The oven time is set according to the performance of your own oven.
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