Finger omelet

Finger omelet

Introduction:

"I like this biscuit because it's nutritious and easy to use, and the raw materials are not enough. For working mothers like us, we hope our children can eat well, save time, and have both fish and bear's paws! Moms who don't have time can try this. It's very convenient for children to eat with it! "

Production steps:

Step 1: separate the egg white and yolk

Step 2: add 35 grams of sugar powder to the protein and beat to 9

Step 3: add 20g sugar powder to the yolk and beat it with a beater until it turns white

Step 4: sift in 35g low flour and mix well with scraper

Step 5: add half of the protein paste into the egg yolk paste, and mix well

Step 6: sift in the remaining 35g low flour and mix well

Step 7: add the other half of the protein paste and stir well

Step 8: put it in the decoration bag

Step 9: cut a small opening in the flower mounting bag and extrude a long strip of batter in the baking pan

Step 10: preheat the oven, bake at 170 ℃ for 15 minutes, and then bake at the remaining temperature for 10 minutes

Step 11: cool down and put on the tray to prevent moisture

Materials required:

Yolks: 3

Protein: 2

Powdered sugar: 55g

Low powder: 75g

Salt: right amount

Precautions: 1. Add flour in several times, otherwise the paste will be very dry and difficult to stir. 2. Protein is added in batches to prevent defoaming. 3. We must pay attention to the method of mixing flour paste. We can't draw a circle and turn it gently. 4. The texture of this biscuit is very soft. It should be sealed immediately after baking, otherwise it is easy to get damp

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor