Perfect combination of cake and biscuit -- finger cake

Perfect combination of cake and biscuit -- finger cake

Introduction:

"Finger cakes are usually used for the rim of tiramisu and mousse cakes. I prefer to eat it directly, with the softness of Qifeng cake and the taste of milk biscuit. The material is much simpler than that of cake and biscuit, so it's worth trying. It's better to have children at home. "

Production steps:

Step 1: mix egg yolk with 10g sugar.

Step 2: add 30 grams of white sugar to the protein.

Step 3: mix the egg yolk and protein well.

Step 4: add the sifted low powder and stir well.

Step 5: put it into the flower mounting bag with round mouth.

Step 6: squeeze into finger shape and preheat the oven at 170 ℃ for 20 minutes.

Materials required:

Eggs: 2

Sugar: 40g

Low powder: 70g

Note: if you want to taste a little harder, add some powder.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet