After each yolk is added, beat it slowly for 30 seconds.
eight
okay.
nine
Sift in 60g of low gluten flour.
ten
Stir well (do not stir in circles to avoid defoaming).
eleven
Don't stir it too much. You can't see the flour.
twelve
Put it into a decorative bag.
thirteen
Squeeze into the baking tray, leave a space in the middle (the length and thickness shall be consistent as far as possible), and sprinkle a layer of powdered sugar.
fourteen
Put in the preheated oven, middle layer, 180 degrees, bake for 15 minutes.
fifteen
okay.
sixteen
Finished product drawing.
seventeen
Finished product drawing.
eighteen
Finished product drawing.
nineteen
It can be served as tiramisu or eaten directly, which is also good.
onePrepare two eggs.
twoProtein and yolk are separated.
threeBeat two whites.
fourAdd 40g of fine granulated sugar in three times.
fiveTurn until there is a small hook.
sixTwo yolks are added in batches.
sevenAfter each yolk is added, beat it slowly for 30 seconds.
eightokay.
nineSift in 60g of low gluten flour.
tenStir well (do not stir in circles to avoid defoaming).
elevenDon't stir it too much. You can't see the flour.
twelvePut it into a decorative bag.
thirteenSqueeze into the baking tray, leave a space in the middle (the length and thickness shall be consistent as far as possible), and sprinkle a layer of powdered sugar.
fourteenPut in the preheated oven, middle layer, 180 degrees, bake for 15 minutes.
fifteenokay.
sixteenFinished product drawing.
seventeenFinished product drawing.
eighteenFinished product drawing.
nineteenIt can be served as tiramisu or eaten directly, which is also good.