Very classic small cake, soft inside the outer ~~
Add 10g of yolk to the egg yolk and mix well with the egg beater.
The protein first uses the egg beater to make some coarse foam, then add the lemon juice and the powdered sugar to the near-dry foaming with high speed, and pick up the tail of the eggbeater to stand upright.
Pour the egg yolk paste into the meringue and mix evenly with a squeegee
Add the low-grade powder that has been sieved twice, and mix it evenly with a squeegee.
Bake the plate with high temperature cloth or oil paper, put the mixed batter into the flower bag, flat the round flower mouth, and extrude a small circle of about 3cm. The extruded batter is sieved with a layer of powdered sugar (this can avoid the baking). When the surface is wet and sticky, put it in an oven preheated to 170 ° C, bake for 12-15 minutes until the surface is golden
After cooling, take two pieces and sandwich the fillings you like. Chocolate sauce, cream filling or jam can be used.
The batter can be baked in 2 dishes, the second plate is squeezed first, and the first plate is baked immediately after the first dish is baked, so that it is not easy to defoam, more than 2 trays, etc., it is not suitable for too long.