[method]
1. Separate the egg white from the egg yolk, add 1/3 sugar to the yolk to give a light yellow color, and the protein is slightly sent to the big bubble. The remaining sugar is added to 1/2, continue to send to the fine bubble, and then add the remaining sugar. Continue to send to the state where the protein can stand up.
2. Mix the low-gluten flour with the chocolate powder, sieve the powder into the protein cream, and then add the egg yolk batter, and mix well until there is no dry powder.
3. Put the batter into the squeeze bag, use the flat mouth to squeeze the flower mouth, bake the plate and copy the batter, and squeeze the batter to the appropriate size.
4. Sprinkle the powdered sugar on the surface of the batter and let it cool in the oven by 150 degrees/fired at 190 degrees or 170-180 degrees. Bake for about 10 minutes to cool off.
5. After cooling, spray a little water on the back of the baking paper to remove it. Two biscuits are finished with a proper amount of cream.