finger biscuit
The same steps, different formulas, the taste is stronger and it is more convenient to make more at a time (relatively difficult to foam). You can make snacks, or you can use them with other ingredients to make more delicious snacks... Yes, this is it-finger cookies.
- sweetening
- roast
- half an hour
- simple
Steps for finger biscuit
1
Pour egg yolks and 10g of fine granulated sugar into an oil-free and water-free container.
2
Whisk until thick dripping marks do not disappear immediately.
3
Add egg white into granulated sugar in 3 times and beat until firm and frothy.
4
Cut the egg white and egg yolk in portions and mix together.
5
into such a delicate and bubble-rich state.
6
Sift the low flour into the mixture in step 5 in 4 times, cut and mix well.
7
The chopped batter should be so fine, thick and light yellow.
8
Pour the dough into a decoration bag or preservation bag, and squeeze it into a long strip on a baking sheet covered with baking paper.
9
Preheat the oven to 190 degrees, heat it to full power and lower it to half power, middle layer, for 10 minutes.finger biscuit Make Tips
The warm finger biscuits are crispy on the outside and tough on the inside. They are great with milk and yogurt. However, finger biscuits are also very easy to absorb water and become moist, so cold finger biscuits need to be immediately put into a box and sealed for storage. If they are found to be soft when using, then put them in the oven and bake for a while to restore the taste.