Crispy finger cake
By CecileMohr
This biscuit is simple to use and easy to make. The key is that it is crispy and delicious.
Recipe Recommendations
- eggs of 3
- low-gluten flour 150 grams
- fine sugar 100 grams
- sweetening
- baking
- half an hour
- simple
Steps for Crispy finger cake
1
Weigh out the low flour and sugar. Divide the sugar into two halves and set aside 3 eggs.
2
Separate the egg yolk and egg white, and add 50 grams of sugar to the egg yolk.
3
Use an egg beater to cream yellow.
4
Add 50 grams of sugar to the egg white in three times and beat until hard and frothy.
5
Mix 1/3 of the egg white with the egg yolk liquid.
6
Then mix the egg white and egg yolk by turning up and down.
7
Sieve in low flour.
8
Stir well until paste.
9
Put it in a decorative bag, then onto a baking sheet covered with oil paper, squeeze it into strips, place it in a preheated 190-degree oven, and bake over heat for 10-12 minutes.Crispy finger cake Make Tips
When mixing the egg white and egg yolk liquid, be sure to stir it up and down, and never draw circles to avoid defoaming. Pay attention to observation when baking and just color it.