Finger biscuit

Finger biscuit

Introduction:

"This biscuit is my favorite, because the success rate is relatively high, and because Bao also likes to eat it!"

Production steps:

Step 1: prepare all materials.

Step 2: add 5g sugar to the yolk and break it up.

Step 3: add 5 grams of sugar to the protein three times and beat.

Step 4: pour the egg yolk paste into the egg yolk paste twice, and cut and mix evenly each time.

Step 5: pour in the sifted flour and cut and mix well.

Step 6: pour the batter into the fresh-keeping bag, lift one corner of the fresh-keeping bag and cut a small piece.

Step 7: extrude small strips in the baking pan covered with tarpaulin, put them in the middle layer of the preheated oven, heat up and down, bake at 180 degrees for 10 minutes.

Materials required:

Egg white: 1

Egg yolk: 1

Low powder: 35

Sugar: 10 g

Note: 1. Please adjust the baking time according to your oven. 2. The bowl used for whipping egg white must be oil-free and waterless. 3. For the mixed type of egg yolk paste and egg white paste, we must pay attention to the method of cutting and mixing, otherwise the protein is easy to defoaming.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet