1. Prepare the ingredients, separate the yolk and egg white of the egg, mix low-gluten flour and strawberry powder through a sieve. Divide the egg whites into two or three times and add fine sugar to beat
2. Slowly lift the whisk until the egg white can be pulled out of a small hook in the wet foaming state. Beat the egg yolks with a whisk until they turn white, and pour them into the beaten egg whites
3. Use a rubber spatula to stir up from the bottom to mix the egg yolk and egg whites evenly. Don't stir in circles. Pour the sifted flour
4. Stir evenly with a rubber spatula, and do not stir in circular motions. Mix well into biscuit batter. Put the batter into a piping bag, cut a hole in the piping bag, and squeeze a strip of batter about 11 cm in length on the baking pan covered with tarp
5. The batter should be a bit thicker, about 13 sticks can be squeezed in total. Use a sieve to sieve a layer of powdered sugar on the surface of the batter, put it into the preheated oven at 180℃, and bake for about 8 minutes until the surface is golden. Lower the temperature to 120°C and continue to bake for 15-20 minutes until it is crispy. After the baked biscuits are cooled, use a sieve to sieve a layer of powdered sugar on the surface, and then sieve a layer of strawberry powder as a decoration, and you are done
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
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