Finger crackers
By VicentaLakin
It's less than a month away from New Year, and making cookies is a good option, whether it's a hand-in-hand gift to a child or a treat for a child. I like to choose a finger cookie because it's a very simple, especially oil-free cookie, and I use very little sugar, and of course it's a child's little hand, and it's a child's favorite。
Recipe Recommendations
- Arowana low-gluten wheat flour 60 grams
- white granulated sugar 30 grams
- eggs of 2
- powdered sugar appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Finger crackers
1
Food ready。
2
The yolk and proteins are separated into water-free and oil-free containers, and the yolk is hit with an egg-beater to the point where the volume is swelling。
3
Add 30 grams of white sugar to the protein several times: add a small amount of white sugar to an electro-poller when a big bubble comes out; add white sugar to continue to stir when the protein becomes delicate; and add white sugar to continue to stir when the protein can have a bouquet。
4
The remaining white sugar continues to be strewn when the lifting of an eggbeater appears, until the lifting of an eggbeater is in the form of a straight dry bubble and the protein ends。
5
Put one third of the protein into the yolk paste。
6
Put the remaining proteins into the yolk paste with a razor and then you can see the texture of the protein。
7
The sifted dragonfish have been added with low-strength wheat flour, which has been quickly mixed into paste。
8
the pasta is filled in a bag of bouquets, which cut open about 2 cm of mouth, squeezed the pasta into a grilled oilpaper, sifted on the face evenly, and sifted again after a minute. in a pre-heated oven, 180 degrees, mid-level, 12 minutes, baked together with the oil paper, and then taken out the cookies on the grilled web, and brushed the excess sugar powder with a brush。Finger crackers Make Tips
One, I have very little sugar in my formula. It's for people who aren't too sweet. Because of the low content of sugar, you have to dry it when you're baked, otherwise it's bad. Two, cold-finger crackers are easy to suck, so they should be kept under seal. Three, I sifted sugar powder on the surface for decorative purposes。