finger biscuit

1

Egg white + lemon juice, soak in fish eyes and add one-third of the sugar. Beat until wet and foam and add one-third of the sugar. Add the last one-third of the sugar when distributing quickly. Beat the egg white until it is 100 minutes long. Set aside.

2

Whisk egg yolk + white sugar + vanilla extract until the sugar dissolves.

3

Add one-third of the meringue into the egg yolk liquid, stir well, and pour back into the meringue bowl and stir.

4

Sift in the low flour into the mixed egg paste twice and stir well.

5

Put the batter into the decoration bag.

6

I don't have a round decorative nozzle, so the biscuits I squeeze out are wrinkled (because there is no oil in the finger cookie formula, the biscuits will stick, remember to put oil paper in the baking sheet).

7

Preheat the oven to 190 degrees, middle layer, 10 minutes, after the surface is colored, turn to 150 degrees for 5 minutes, and the texture is crisp.

8

It's out of the oven, let's take a recent photo.

It seems to be as big as a fire, and it's quite fragrant. Zai can eat a plate alone, haha... Finger biscuits are highly hygroscopic, so they should be sealed and stored, otherwise they will become soft. I think it's delicious even when it's soft. Each has its own flavor. The first time I used the formula of two eggs to make a plate with a little more than one. In order not to waste it, I changed it to a plate with four eggs. In the end, it was still a little more than two plates. It was a waste of electricity bill. Let's change it to three eggs next time.