Finger crackers

1

Flour filtered. Separated two eggs of egg purr and yolk。

2

the egg yolk, with a few drops of vanilla, mixed with 20 g of fine sugar, is rubbed in the form of an egg-pumper to color white and swell。

3

pyrotechnic tower powder, salt and a bunch of fine sugar, which starts with an eggbeater. all 35 g fine sugars were added three times, to the point where an eggbeater could pull out a short tip。

4

Dig a piece of protein cream into the yolk and mix it with all the remaining protein cream. Gravity into marbles is followed by sifted flour, which is quickly and rapidly mixed。

5

The pasta is loaded with a flat mouth bag and the bubbles are drained. Each of them grew short and appropriate at a distance. The oven is 200 degrees preheat。

6

A flat sift of sugar powder on the crackers will be sifted once after a minute。

7

Put it in a pre-heated oven, 200 degrees, up and down to top color for about 11 minutes. Take out the cold and seal it。

Just mix the batter simply and well; if it takes too long, the bubbles will deflate, causing the batter to become too thin and spread out flat like a pancake... The powdered sugar wasn't sifted evenly, so the sugar crust isn't very uniform... You need to watch it closely during the last few minutes of baking; take it out once you think the color is right, as it burns very easily... Because I made two trays of macarons at the same time, both using round piping tips but of different sizes, I grabbed the wrong one... resulting in my cookies being quite fat... They are delicious, maybe a bit sweet? I'm not sure. My mom said they were too sweet, but I thought they were okay... Very fragrant and crumbly, they are great eaten just as is. They absorb moisture easily, so store in an airtight container.