finger biscuit
You know you want to make tiramisu by looking at the finger cookies. I always thought that finger biscuits were made in the same way as Qi Feng cake. After carefully looking at it this time, it was really different. There was no water or oil. When I was making the first plate, the egg paste was defoamed and the finger biscuits didn't grow. It was better when I made it the second time. The ones I make are never as good as those on sale, but the taste is much better. It is also good to eat it alone without making cakes.
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for finger biscuit
1
Place egg whites in a clean, water-free, oil-free container. Beat with 2 tablespoons sugar and a few drops of vinegar until stiff and frothy.
2
Beat egg yolks with sugar until the sugar dissolves.
3
Put the egg white into the egg yolk and stir well.
4
Sieve in the low flour and mix well. (Mix quickly to prevent defoaming.)
5
Put the egg paste into the decoration bag, use a medium round mouth to produce strips and a round cake slightly smaller than the 8-inch cake mold.
6
A total of 2 sets were made.
7
Place in a preheated 375F/190C oven and bake for 7-10 minutes. The surface is slightly golden. (I roasted it for 15 minutes.)
8
After letting cool, place it in a sealed fresh-keeping bag or container for storage.finger biscuit Make Tips
1. To make 8-inch tiramisu, you need a 4-egg finger cookie. 2. The temperature of the oven varies, and the time must be controlled by yourself. Bake the biscuits until the surface is slightly yellow.