Finger crackers
By VicentaLakin
Finger crackers, raw material for the Tiramisou cake, the taste of which is definitely not a substitute for marketed fingercakes. It can be baked into a root shape, and it can be baked into a tortilla, depending on the size of the mold. A striped fingercake, in addition to serving as a raw material for Tiramisu, can also be made directly to the baby for tooth grinding。
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Finger crackers
1
The yolk, the protein is separated, the yolk is added to 15 grams of fine sugar, which is passed out with hand-stamps to larger yolk, lighter colours and melted sugar。
2
The protein is fed into a clean container with no oil or water, with several drops of white vinegar, and in three minutes with fine sugar, to the point of near dry hair bubbles。
3
Take a third of the protein cream into the yolk paste。
4
It's a soft flip。
5
And back to the remaining two-thirds of the protein cream。
6
Light and flat。
7
Sift low powder, and cut evenly in an irregular direction. Scratched face light, loose, non-particle。
8
The egg paste is packed in a bouquet, then the shape is squeezed out of the grilled oilpaper, with a slight interval between the surface and a thin layer of sugar powder。
9
Put it in a pre-heated oven, 170 degrees, mid-level, top-fire, 18 to 20 minutes。
10
Baked finger cookies。