👨‍🍳 Cooking Steps

Step 1: Pour egg yolks, whole eggs, and fine sand sugar into the basin. Then use a whisk to beat at high speed

Step 2: Beat until there are obvious lines. Then turn to the lowest speed to sort out the bubbles. This step is very important. Whether the biscuits are delicate or not depends here.

Step 3: The batter with sorted air bubbles is very delicate and does not disappear easily after the batter drips. But there is still liquidity

Step 4: Add sifted low-gluten flour. Mix thoroughly using the stirring technique

Step 5: After mixing, the batter will have no dry powder, will be very delicate, and will have a certain consistency. It must not be the rare kind

Step 6: Put the evenly mixed batter into a piping bag and push the batter forward with a spatula. exhaust air

Step 7: Line a baking pan with oilcloth or parchment paper. Easy to unmold after baking. Don’t be lazy. Otherwise you will regret it. And. Don’t overcrowd each cookie. A diameter of 1-2cm will be fine. It will expand when baked. There must be a certain interval. If you squeeze it too much, it will become a big pancake. The smaller one is cuter.

Step 8: 150 degrees middle level for 30 minutes. You can enjoy it~

Step 9: Recently, a Haishi C45 oven has been used to make this kind of biscuits. It has electronic temperature control. The overall temperature difference is plus or minus 5 degrees. After setting the middle and lower layers at 150 degrees and baking it for 25 minutes, it looks just right. So everyone should make adjustments according to their own oven and use it flexibly.

Step 10: [Updated on 2018.11.17] Here I used a chef’s machine and made three times the amount of the recipe. There should be no oil or water in the egg beater, otherwise it will not be whipped.

Step 11: I also added all the fine sugar at one time. I did not reduce the sugar. Sugar is a good stabilizer for whole egg beating.

Step 12: Then sit the eggbeater on a pot of hot water at about 60 degrees, and use an eggbeater to stir up the eggs. Be careful that the water temperature is not too high, otherwise the egg liquid will be cooked. Stir until the egg liquid temperature reaches 36 degrees. TIPS: This is very important! Don’t use refrigerated eggs for whipping. Whole egg liquid is best whipped between 36-40 degrees!

Step 13: After the egg liquid temperature reaches the temperature, install the egg beater and turn on the highest speed to beat.

Step 14: Beat until the volume swells, the color becomes lighter, and the egg liquid can leave lines

Step 15: Then turn to the lowest speed and sort the egg liquid until there are no bubbles and it is very delicate.

Step 16: Here is a short video. This is the whole egg liquid after sorting out the air bubbles. You must get it to this state! This is very critical

Step 17: Then I sifted it three times and added low-gluten flour. See the short video for the mixing technique. Be sure to treat your whole egg liquid very gently, because it is filled with fine and even small bubbles at this time, so try to avoid excessive defoaming.

Step 18: Continuing from a short video, when the mixture is mixed until there is almost no dry powder, you can turn the bowl and stir the mixture, and then add the remaining low-gluten flour. The technique should be equally gentle.

Step 19: The batter that is mixed evenly at the end is fine and slightly fluid, but it can be seen with the naked eye that the batter is sticky and not as thin as water.

Step 20: Then you can put it into a piping bag with a round nozzle in it.

Step 21: Spread evenly on the baking sheet, leaving space

Step 22: Many people ask me what to do if I want to bake more at one time. To be honest, there is really no other way except using an air oven to bake multiple layers at the same time. I baked four layers at once. The reference temperature is 130 degrees for 30 minutes.

Step 23: The biscuits baked at low temperature have a smooth surface, even coloring, and a crispy texture.