Finger cake is one of the necessary ingredients for making tiramisu. The high price of Mapone cheese used to make summaries has made me prohibitive, but the unique connotation of finger cake is popular and flowers bloom.
The method is based on Jun Zhi's, but after reading the method of Happiness Taste, I think the one with sugar on it is not bad (thank you both now). I just made two plates and tested the two methods of my predecessors. What was the result? Let's listen to me tell you ~
finger biscuit
By ElissaHerman
Recipe Recommendations
- ordinary flour 50g
- corn starch 20g
- sweetening
- baking
- half an hour
- ordinary
Steps for finger biscuit
1
50g of ordinary flour, 20g of corn starch, two eggs (separate egg whites and egg yolks for later use), 20g of white sugar (add egg yolks), and 30g of white sugar (add egg whites).
2
Add egg yolks in white sugar in portions and stir well.
3
Beat egg whites until rough.
4
Add white sugar in three times and beat until firm.
5
Mix a small portion of the egg white and egg yolk liquid well and pour into the egg white.
6
Sieve in the powder.
7
Gently cut and mix into batter.
8
Put the batter into a decoration bag and squeeze it into a long strip on oil paper.
9
Sift the powdered sugar on the second plate (Oh my God, I wasted a lot of it with a trembling hand).
10
Place it in the preheated oven at 190 degrees for about 10 minutes and see the edges of the biscuits turn yellow.