Peanut fingers
By VicentaLakin
Fingercakes are often used to make tiramisu, but what you don't know is that, with peanuts and peanuts, they are better cooked than tiramisu. It's not like a soft party, it's not as hard as a cookie, it smells like peanuts, and it's like a pretense on the surface, so it tastes different. It's fresh, it's fresh, it's fresh, and it's going to get soft in the bag。
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Peanut fingers
1
In the proteins, sugar is added twice。
2
There's a little hook to pull out the egg。
3
Add yolk a few。
4
Sift a few low powders。
5
And then you add peanut powder. I guess I can't see dry powder。
6
Load the pasta in a flower bag。
7
Squeeze the paste into the finger-cracker mold, with peanuts on the surface。
8
Put it in the middle of the oven, 160 degrees baked for 12 minutes. When you're out of the oven and you don't burn your hands, you use a scraper to take the cake off。Peanut fingers Make Tips
1. The pasta should not be overmixed, nor should the pasta be too long to melt. The last few minutes will be held in front of the oven to prevent serious colour on the surface. Direct demodeling can easily be torn off and can be removed with a light push along the bottom with a scratchboard. Peanut particles are in ready-made bags and can be shredded by themselves. 5. The molds used are 14-thousand-finger cookies。