finger biscuit
Finger biscuits are a snack that is easy to use, not easy to fail, and has excellent taste. It is generally common to make it with whole eggs. Today, the one I made is made by dividing eggs, and the taste is more delicate and fluffy.
Recipe Recommendations
- milk fragrance
- baking
- half an hour
- ordinary
Steps for finger biscuit
1
Mix egg yolks with 70 grams of sugar.
2
Beat with an egg beater and stir until thick and white. Set aside.
3
Add the remaining 80 grams of sugar to the egg white.
4
Beat until wet and foamed.
5
Add the meringue to the egg yolk paste in 2 times.
6
Stir slightly, do not mix well.
7
Mix the low-gluten flour and vanilla flour well and sieve into the batter.
8
Use a rubber spatula to cut and mix the flour and egg paste until it is flour-free and granular and looks fluffy. Don't mix until smooth.
9
Put the flat-mouthed flower spout into the decoration bag, and then put the batter into the decoration bag.
10
Spread oil paper on a baking sheet and squeeze finger-shaped batter with space in between. Sift powdered sugar on the surface of the finger batter to shape and increase crispness, and then send it to the oven for baking.
11
Preheat the oven in advance to 195 degrees C, 8-10 minutes, and bake immediately after baking.