Fingercakes
By VicentaLakin
I rarely make cookies. This is the first time that a finger cookie was made. It was intended for Tiramisu. The neighbor's 4-year-old grandson went to Grandma's for a month. His grandmother brought him to my house. So I picked some decent gifts for this little Hong Kong. It's kind of like making fingercakes. It's actually pretty ugly for me to make, and it's good for the taste, and it's kind of like, it's trust, encouragement and support for my baking。
Recipe Recommendations
- egg yolk three
- soft white sugar 55g
- salt appropriate amount
- low-gluten flour 75g
- protein two
- sweetening
- baking
- an hour
- ordinary
Steps for Fingercakes
1
Food ready
2
Quite a bit
3
Protein added to 35 grams of sugar, to be distributed by 3-4 desktop cooks
4
It's a sifter
5
20 grams of egg yolk with an egg-pumper, half a sifted low-string powder. even
6
Add a third of the protein bubble to the yellow paste
7
And then we're gonna pour the six of them in two-thirds of the protein bubble
8
Put the rest of it in seven
9
It's flat and flat from the bottom. Don't circle, put in a bouquet, squeeze it on the grill. The first plate is baked in a pre-heated oven for 15 minutes, until the remaining temperature and 10 minutes。
10
Loading a bouquet, squeezing it on the grill (e.g., sweaty - bad master, everything).) The first plate is baked in a pre-heated oven for 15 minutes, with extra temperature and 10 minutes。
11
Here's the second one, with the oven with its own dish
12
First plate out of the oven
13
Take a picture, cool it and fill it up in time to prevent the tide。Fingercakes Make Tips
1. Sift the cake flour first, then fold it into the egg batter in two batches. 2. When adding the 35g of sugar to the beaten egg whites, you can add it in two additions. 3. When mixing the batter, use the technique used for making cakes: do not stir in circles, but gently fold thoroughly. 4. These cookies absorb moisture easily, so seal them immediately after cooling.