Finger crackers
By VicentaLakin
It's this finger cracker made for the sole purpose of making tiramisu. It's a little butter in it, and it's better when the cookies are baked. If you have enough to make tiramisu, take the rest to your mother-in-law, who loves the cracker cookies. The butter used for baking is butter from cheese, and the biscuit is better with butter。
- sweetening
- roast
- ten minutes
- ordinary
Steps for Finger crackers
1
I'm gonna split the yolk
2
The protein is in an oil-free and water-free basin with 10 grams of sugar when the bubbles rise
3
Swing the speed and adding 10 grams of sugar to the thin foam
4
Continue high-speed mixing to visible textures, re-introduce it at low speed, observe it at the same time, raise the pointer triangle of an egg-beater and stop it immediately and do not overwhelm the protein。
5
We've been sifting twice before
6
5 grams of sugar mixed in the yolk
7
When the butter melts, it's added, and it's fully balanced
8
Take a small amount of distributed protein and put it evenly into the mix
9
Back to the remaining protein
10
Flip evenly
11
筛入一半的低筋粉Flip evenly
12
Flip evenly后筛入剩余的低筋粉
13
Flip evenly成为饼干糊
14
Put in a bouquet, I didn't cut a mouth on it. It's easy to put a bouquet in a cup
15
Squeeze into the grill
16
The oven is 160 degrees preheat for five minutes
17
Baked finger cookies。