Cat claw finger crackers
By VicentaLakin
Ladyfinger, a traditional Italian cookie, often appears on the decorations of Tiramisu, Moose, ice cream, etc. It's small, it's tasteful, it's impregnated, it's not greasy, it's made with three basics of eggs, sugar, and low-band powder, and it doesn't need a mold, it doesn't have any additives. I'm gonna put a chocolate on the ordinary finger crackers and make them cute and delicious. Kids like them. Although the material is simple, there is still much major focus in the production process to ensure success. Let's see how it works. The amount indicated can produce about 45 finger lengths, a little wider than the finger size。
Recipe Recommendations
- egg yolk 80 grams
- soft white sugar 35 grams
- egg white 120 grams
- low-gluten flour 105 grams
- dark chocolate 50 grams左右
- white chocolate 50 grams左右
- Pink chocolate 50 grams左右
- sweetening
- baking
- half an hour
- senior
Steps for Cat claw finger crackers
1
Prepare all kinds of material, low-banded paste, oven preheat, 165 degrees and 10 minutes of fire。
2
First the yolk paste: mix the yolk with the white-coloured sticky state, lift up the omelet, feel less slurry and put it aside。
3
The egg was then emptied: the protein was distributed with an electric omelet in another water-free, oil-free, clean bowl, and half of the white sugar was added to the fish eyebrow and colorline, respectively, with sustained high speed。
4
Sends dry protein hair bubbles: the protein in the basin is tilted towards one side, does not flow naturally evenly, there is a clear sense of stifling when the puncher moves, and the liftr pulls a short, straight pointer。
5
A third of the protein is mixed into the yolk paste. This step is designed to balance the softness of yolk paste and protein, which can be broken at will without fear of bubbles。
6
Add the remaining proteins, scrape up from the bottom of the basin, softly and evenly. Close to the bottom of the basin, using the natural fate of gravity can reduce the mixing time and prevent ablution。
7
The mixed paste should be as thin and loose as the map, and the proteins have just given birth in a volume that doesn't change significantly. If the size is clearly smaller, collapses, or bubbles appear, and they become thinner, they are gone. The melted pasta cannot extract the desired shape, and it does not swell and does not taste loose。
8
It is sifted in two stages, from the bottom of the basin to the state of dry powder. It's a little rougher than the previous one, and it's still loose。
9
The pasta is packed in a cutter's bouquet, squeezed on a grill with oil paper or a grill, placed in the middle of a pre-heated oven, with a fire of about 165 degrees for 11 minutes. Squeeze as much as possible, evenly distributed on the grill, leaving a certain distance between each to avoid colour imbalance or swelling and connecting。
10
Note: It's a little bit of paste that I've just squeezed on the side of the grill, and there's no place for the grill, and it'll stick out on the bottom, like in the diagram. Because the formula does not contain oil, it must be covered with oil paper or a grill and squeeze。
11
When it's done, take out the dry. If you don't make decorations, you can eat them。
12
Decoration: Melting black, white and pink chocolate into liquids. Scratch the chocolate with a fingertip, scrape the extra chocolate and put it on the oil sheet。
13
And then the rest of the chocolate is packed in a small cut-out bag and squeezed out the cat's claws. The foot is written in three dots, while the rest of the paintings have a few elliptical dots. And then you're gonna flip the fingercake a little bit, and you're gonna get the chocolate to flow. You can eat until you're cool。Cat claw finger crackers Make Tips
1. Fingerbreads are prepared to be kept under seal for approximately three days at constant temperatures in order to prevent tide. 2. The temperature is to be adjusted to the actual temperature of the ovens in different ovens because the fingercakes are so small that the temperature is not too high to avoid roasting. 3. The sweetness of the finished product does not require reduction of sugar。