Double-finger cakes
By VicentaLakin
The first time I saw this dessert, I liked it so much that the cake that used to be made with fingers could change so much shape and taste! Try it when you're free. It's delicious. It's not casual
Recipe Recommendations
- egg yolk of 3
- fine sugar 25g
- protein of 3
- low-gluten flour 75g
- powdered sugar a little
- peanuts a little
- milk 150g
- gelatin tablets
- light cream 100g
- chocolate 30g
- sweetening
- baking
- several hours
- ordinary
Steps for Double-finger cakes
1
The peanuts are baked in the oven for a minute
2
The yolk and half the fine sugar hit the sticky white
3
The proteins hit dry hair bubbles three times
4
A little bit of protein blended in the yolk paste
5
Pour the mixed cake back into the protein and keep it even
6
Low-banded flour sifted in advance and sifted three times into the cake paste. even
7
put the mixed cake in a bag with a 1 cm finger cracker and squeeze out long strips, 5 cm each
8
Sift the sugar powder and scatter the peanuts
9
Put the fingercake cake in the middle of a preheated oven with a preheat of 180 degrees, with a fire up and down, about 10 minutes of roasting, and just have a nice baked face
10
Production of material: yolk and fine sugar to sticky hair white and sift into low powder even
11
Milk is boiled early in the eggbasket. And then you fall into the top yolk paste
12
When you're done, you're back in the pot, you're hotter, you're in the middle of it. Fire
13
The glitting tablets are soft with cold water and then added to the hot yogurt, mixed to melt
14
Add the light cream to the custard, mix it evenly, and divide the last pie by a third
15
Melting chocolate from water, then mixing both into chocolate pie. Feeds
16
The material is frozen for one hour and then loaded into the bouquet17
the baked cake grows into 10 cm square
18
Take one of the cakes and squeeze out the pies
19
Put another piece of cake on it and squeeze the chocolate pie
20
So repeat, make a piece of cake. One cake, two pints, three flavors