Finger crackers
By VicentaLakin
Finger crackers. They're like fingers, but not all finger-like cookies can be called finger cookies. In addition to the beautiful appearance, the real finger crackers have a soft taste and an elegant smell of eggs. Finger crackers look simple, but they eat well. To eat directly, it's a small mouth that tastes so nicely; to rub chocolate on it, it feels the same fragrance; and, more importantly, finger crackers are essential materials for the production of tiramisu cakes, and friends who love tiramisu as much as I do。
Recipe Recommendations
- low-gluten flour 30 grams
- fine sugar 30 grams
- eggs one
- lemon juice a little
- sweetening
- baking
- half an hour
- ordinary
Steps for Finger crackers
1
Yellow, protein separation; 10 grams of fine sugar blending in yolk to foie yellow in sticky form。
2
A little lemonade is added to the protein, with a low-speed blow to a thick bubble。
3
Twenty grams of fine sugar was added three times, with medium-speed effect to dry hair bubbles。
4
One third of the protein is added to the yolk paste, evenly mixed。
5
And then back to the proteins, quickly cut evenly。
6
The low powder is sifted and spread over the egg paste surface, and the paste flips gently to even。
7
The pasta is packed in a round-port bouquet, the grill is covered with tin paper, and fingers are squeezed out at intervals。
8
The oven is preheated at 190 degrees and can be baked in the middle, 10-12 minutes to yellow。