Finger crackers
By VicentaLakin
I made finger cookies because I wanted to make Tiramisu, which was not only for Tiramisu, but also for snacks and tea。
Recipe Recommendations
- egg yolk of 3
- egg white of 2
- fine sugar 50 grams
- low-gluten flour 70 grams
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Finger crackers
1
Prepare the food
2
When the protein hits a bubble with an egg-beater, you add 30 grams of fine sugar, you have a good shot of protein, and you lift the egg-beater to pull out the straight angle
3
Add 20 grams of white sugar to the yolk
4
One half of the protein goes to the yolk bowl
5
It's a half-sifted flour, evenly mixed. Don't mess around. Bubble
6
Finally, we add the remaining proteins and flour to the mix
7
Put the pasta in the bag
8
Squeeze out the striped paste
9
DoneFinger crackers Make Tips
1. If you don't need to squeeze flowers, you can put them directly in a fresh bag, then you have to put them in the oven as soon as possible, when they're made of strips, or they'll cause ablution, which will affect the quality of cookies 3. Finger cookies, which will be water-sucking, and will be exposed to the air, which will be soft, and the temperature of the oven will be kept sealed for reference only