Finger crackers
By VicentaLakin
After five weeks of extended vacation, we're back on schedule. We can't get a job. We can't get a job. The formulation comes from thin ash, slightly adjusted。
Recipe Recommendations
- eggs one
- white granulated sugar 25 grams
- low-gluten wheat flour 35 grams
Steps for Finger crackers
1
When yolk and protein are separated, 10 grams of sugar is added to the yolk and the mix is even。
2
The proteins are in the waterless, oilless bowls. Fire
3
The remaining 15 grams of sugar were added three times during the period. For the first time a protein becomes a fish eyebrush, for the second time when it's white, and for the third time when it's tattooed。
4
Lifting an eggbeater can stop when you pull out a short, straight angle。
5
Take half of the protein, add it to the yolk, and mix it evenly from the bottom up. Add the rest of the protein and mix it evenly。
6
Scan low powder。
7
It's just the same。
8
I put it in a bouquet, and I used Wheaton's third mouth。
9
Squeeze on the oilpaper。
10
The oven is preheated at 180 degrees, the middle level is on fire, and it's about 10 minutes。