Finger biscuit

Finger biscuit

Introduction:

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Production steps:

Step 1: separate 1.3 egg yolks and 2 proteins for standby.

Step 2: 2. When the protein starts to blister, add 35 grams of sugar in batches.

Step 3: 3. Whisk until dry foaming, whisk the protein, lift the egg beater, you can pull out a short vertical tip.

Step 4: 4. Add the remaining 15 grams of sugar into the egg yolk and drop a few drops of vanilla essence (not necessary).

Step 5: 5. Beat until the yolk thickens, the color lightens and the volume expands.

Step 6: 6. Add 1 / 2 protein to the yolk bowl.

Step 7: 7. Add 1 / 2 sifted flour.

Step 8: 8. Mix the flour, protein and yolk evenly with a scraper. Do not stir in circles to avoid protein defoaming. Repeat the steps. Pour the remaining protein and flour into a bowl and mix well to make a thick batter. At this time, the batter should be thick without big bubbles.

Step 9: 9. Put the paste into the decoration bag, pad the baking tray with oil paper, cut the decoration bag directly, and extrude the strip paste on the baking tray

Step 10: 10. Put into the preheated oven. 190 degrees, about 10 minutes, until the surface slightly golden yellow, crisp taste.

Materials required:

3 yolks

Protein: 2

Low gluten flour: 70g

Fine granulated sugar: 50g

Vanilla: a few drops

Note: Tips: 1. After the batter is mixed, squeeze it as soon as possible and bake it in the oven, otherwise it will lead to defoaming and affect the taste of biscuits. 2. Finger biscuit has strong water absorption, it is easy to absorb the moisture in the air when it is in the air, and it becomes moist and soft, so we should pay attention to the sealing and preservation.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor