Finger crackers
By VicentaLakin
Recipe Recommendations
- low-gluten flour 70 grams
- egg yolk of 3
- fine sugar 55 grams
- protein of 2
- vanilla extract 3 to 5 drops
- sweetening
- baking
- ten minutes
- simple
Steps for Finger crackers
1
Three egg yolk and 20 grams of sugar in a bowl with a few drops of vanilla2
(b) Smuggle evenly with an eggbeater3
Sifting 35 grams of low-banded flour4
It's just a little bit of a tweak5
Another bowl, two proteins, three times 35 grams of fine sugar, and high-speed, hard-cut bubbles with an electric omelet, which lifts the egg head and the protein in the basin pulls out a straight-on protein tip6
(b) Insert half of the protein into the yolk paste7
A rubber razor is used to flip evenly in an irregular direction8
And then they sift into another 35 grams of low-banded flour9
It's just a little bit of a tweak10
Add the other half of the protein11
It's just that it's just that it's kind of weird12
(a) Filling the face in a bouquet with a medium round mouth13
Squeeze the face evenly in the grill14
The oven is preheated, up and down at 180 degrees, in the middle, 10-15 minutes, until the colour is slightly yellow, and the temperature after the fire is out is around 10 minutes。Finger crackers Make Tips
The quality of this cookie is very soft, because the tissue is very loose and empty, so it has to be sealed as soon as it is cooled, or it can easily become too soft to absorb the moisture of the air。