finger biscuit
Ingredients: low-gluten flour
Recipe Recommendations
- egg yolk of 3
- protein of 2
- low-gluten flour 70 grams
- fine sugar 50 grams
- vanilla extract few drops
- milk fragrance
- baking
- half an hour
- simple
Steps for finger biscuit
1
1.Separate 3 egg yolks and 2 egg whites for later use.
2
2. Beat the egg whites until they are roughly foamed, add 35 grams of fine sugar in portions.
3
3. Beat until dry and frothy. Remove the egg beater and pull out a short upright tip.
4
4. Add the remaining 15 grams of fine sugar to the egg yolk and add a few drops of vanilla extract (don't).
5
5. Beat until the egg yolks become thick, light, and expand.
6
6. Pour 1/2 egg white into a bowl with egg yolk.
7
7. Add 1/2 of the sifted flour.
8
8. Use a spatula to stir the flour, egg white, and egg yolk evenly. Do not stir in circles to avoid the egg white foaming. Repeat the steps just now, pour the remaining egg white and flour into the bowl, and mix well into a thick batter. The batter at this time should be thick batter without large bubbles.
9
9. Put the batter into the decoration bag, place the baking sheet with oil paper, cut the decoration bag directly, and squeeze out strips of batter on the baking sheet.
10
10. Transfer to preheated oven. 190 degrees C, about 10 minutes, until the surface is slightly golden and the taste is crisp.finger biscuit Make Tips
Tips: 1. After mixing the batter, squeeze it as soon as possible and place it in the oven to bake, otherwise it will cause defoaming and affect the taste of the biscuits. 2. Finger biscuits have strong water absorption and can easily absorb moisture in the air and become moist when they are in the air. Pay attention to sealing and storing them.