Sponge finger biscuit

Sponge finger biscuit

Introduction:

"This classic finger biscuit is a must-have biscuit for tiramisu. It's also suitable for baby as a snack. It's very delicious with some yogurt!"

Production steps:

Step 1: prepare the material and separate the yolk and white

Step 2: add 20g sugar into the egg white three times and beat with electric beater

Step 3: hit until the sharp hook appears, smooth and delicate

Step 4: put the remaining 20g sugar into the yolk

Step 5: whisk the yolks until white and thick

Step 6: then mix the yolk paste and the egg white paste

Step 7: cut and mix evenly

Step 8: sift into the low gluten flour

Step 9: cut and mix again

Step 10: put it in the decoration bag

Step 11: extrude strips on the baking tray covered with oil paper

Step 12: put it in the middle of the preheated oven, 175 degrees, about 15 minutes

Materials required:

Low gluten flour: 60g

Eggs: 2

Fine granulated sugar: 40g

Note: when mixing batter, mix well, do not over stir, so as to avoid defoaming!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet