Finger crackers

1

Prepare material。

2

Take two oilless and waterless containers and separate the egg-cleaning yolk. Note that two proteins are required here, and the other one can be retained for other purposes。

3

the egg yolk was added to 20 g fine sugar, which was evenly mixed with a hand-to-egger, forming a yellow paste, sifting into 35g flour, and slashing evenly with a rubber razor。

4

the proteins were sent three times with the remaining 35 g fine sugar to lift the egg-beater, so that the proteins were not lost。

5

half of the distributed protein is added to the yolk paste, and the remaining 35g low-strength powder is even。

6

Put the yolk paste into the remaining distributed proteins and cut it evenly。

7

The bouquets are placed in the cup, the sides are turned over and the cut cookies are placed in the bouquets。

8

The first 180 degrees of pre-heat oven for about five minutes, the tarp on the grill, the bouquet with a little bar, and the baby's favorite dried fruit, are really finger-shaped, but this one is eaten up by the baby before I make the film, my oven is small, and these materials are baked twice。

9

The oven will be roasted in the middle of the fire at 180 degrees for 10 to 15 minutes and will be shut down for another 10 minutes。

10

Out of the oven。

1. Baking times vary depending on the oven, depending on the setting of the oven. 2. The flour is added in parts to avoid a dry mix of yolk paste. 3. Be careful how the paste is cut, and do not draw circles by cutting up and down, avoiding bubble-effect expansion. Four, because of the size of the eggs, it's good to choose the right ones. I'm making a little bit bigger eggs this time, but it doesn't affect the taste. 5. The cookie tissue is loose and is quickly sealed after release to avoid absorbing moisture from the air and making it soft。