Finger cracker cake
By VicentaLakin
Tiramisu can't leave a finger cookie, and what we do today is this finger cookie is used to make Tiramisu, because the molds are small, slightly different from those used by Tiramisu, but in the same amount and approach。
Recipe Recommendations
- low powder 50 grams
- eggs of 3
- white sugar 40 grams
- corn starch 10 grams
- baking soda 2 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Finger cracker cake
1
Equation is separated. Equation is placed in a water- and oil-free basin
2
The egg yolk plus 10 grams of white sugar are mixed up with a hand, and they're all white
3
Low powder, corn starch mixed with little soda
4
30 grams of sugar is added three times to the protein
5
One third of the sugar when you hit it
6
When you hit the protein, there's a clear pattern
7
It's good to call the electrics, but they're small
8
One half of the protein is added to the yolk, and it's very smooth, and it's also mixed
9
I've got a good egg paste
10
It's a perfectly good egg paste
11
Scan low powder
12
We'll mix it in a twist and cut it out, and don't pull it around, so we don't get to stretch it, and we'll get to the ground
13
Load in the bouquet
14
Squeeze into the mold and shake it a few times and shake it up. Preheat oven, 170 degrees and 5 minutes
15
Put the mold in a preheated oven, a 170-degree, 15-minute fire
16
It's coldFinger cracker cake Make Tips
The temperature and time of the oven is based on the temper of the oven, and sugar can be increased if you like it。