Finger crackers

1

the proteins are added to 30 g fine sugar to dry hair bubbles

2

protein and 15 g fine sugar, drop a few drops of vanilla, hit thick and light with an eggbeater

3

Take a half of the protein to the yolk bowl, add a half of the sifted flour, and use a razor to even the flour, the protein and the yolk

4

Repeat the process and pour the rest of the protein and flour into the jars with thick paste

5

Put the mixed pasta in a flower bag with a finger cracker

6

In a board of tin paper, just squeeze out the shape of your finger

7

When it's all packed, put it in a preheated oven at 190 degrees, mid-level, top-fire, roast for about 10 minutes, until the surface is yellow and soft

Caution 1: As there is no need to squeeze a graft, the cookie can actually be put in a bouquet, cut a mouth and squeeze it out. 2 When the face is covered, it should be squeezed and baked in the oven as soon as possible, otherwise it may cause bubbles and affect the quality of the biscuits. 3 Finger crackers are very water-sorting and easily absorb air moisture when exposed to air, so be careful to keep it sealed. 4 The finger crackers are very delicious and used for the production of Tiramisu. For more details, see the Tiramisu square。