Finger crackers
By VicentaLakin
well, i admit that making this cookie is all about preparing for tiramisu, but we can't ignore its own taste. i've always thought that it wasn't really a cookie in the real sense of the word, but it's like an oilless sponge cake. so this time, i'm totally making cake. there's also a shape. no one's ever told me it had to be a long, long finger. so i made cookies of two sizes according to the size of the glass that will be used by tiramisu, and hey, it's convenient
Recipe Recommendations
- egg yolk of 3
- protein of 3
- fine sugar 50g
- low-gluten flour 90g
- vanilla extract few drops of
- sweetening
- roast
- half an hour
- simple
Steps for Finger crackers
1
Low-banded flour oversifting
2
you add 30 g of sugar to the protein, and you get dry hair bubbles
3
a few drops of vanilla in yolk, 20 g sugar
4
An egg-beater to the point where the egg is thick, the color is lighter, the size is larger
5
Add about a quarter of the sifted flour to the yolk
6
Flip evenly
7
One third of protein
8
Flip evenly
9
Back to the remaining protein
10
继续Flip evenly
11
Pour the rest of the flour
12
Combination
13
Put the pasta in the bag14
Squeeze the bar or round paste needed in the grill
15
Send it to the pre-heated middle of the oven, 190 degrees, 10 minutes; take it out and stay sealedFinger crackers Make Tips
1. The freshly baked cookies are still very soft; they will become hard after cooling. 2. Be sure to store them in an airtight container, as these cookies absorb moisture very easily and become soft.