Fingercakes

With a cuisine lightning puff mold, they make not only puffs, but also twirled fingers. The most common name for fingercakes is Lady Finger, whose shape is similar to the finger. Actually, its traditional name is Savoiardi Cookie. It's called a cookie, but it's a very old sponge cake. The usual cookie is made of a soft taste of butter, while the paste of the finger cakes uses sponge cakes, with proteins as an oscillator, mixed yolk, sifting into flour, mixing and squeezing, and sifting with sugar powder. Because of the small size of each one, the quick evaporation of the paste during the oven baking results in a hard ground like a biscuit, and the sifting of sugar powder creates a sweet crust that creates a layer of rich taste. They're fresh fingers, they're soft, they're fragrance, they can eat as snacks. But because of its porousness, it is easily humid. And because of this characteristic, it is possible to have a good reaction to the glucose fluid in the dessert. It's used to make Tiramisu, which is both saturated with coffee liquid, carrying the weight of coffee fluid, and keeping shapes free from wet deformation while becoming soft and soft。