Finger biscuit

Finger biscuit

Introduction:

Production steps:

Step 1: separate the egg yolk and weigh other materials

Step 2: beat the egg white until it looks like a fish eye blister, add 1 / 3 of the sugar, and continue to beat.

Step 3: beat until the protein thickens, then add 1 / 3 of the sugar

Step 4: continue to beat until the protein appears lines, add the remaining sugar

Step 5: continue to beat until the protein can pull out the short sharp corner without bending

Step 6: mix egg yolk with 10 grams of sugar

Step 7: pour the egg yolk into the egg yolk and mix it gently. (use a rubber spatula to stir from the bottom up without making a circle) then sift in the low gluten flour

Step 8: stir gently. (use a rubber spatula to stir from the bottom up without making a circle)

Step 9: put it into the flower mounting bag, extrude the strip shape on the baking tray with the medium sized circular flower mounting mouth, and then put it into the preheated oven for baking. (it can also be squeezed into various shapes, circles, letters, etc. you like.)

Step 10: 150 degrees, in the middle of the oven, about 10 minutes (please set the temperature and time according to your oven temper)

Materials required:

Eggs: two

Sugar (for protein): 30g

Sugar (for egg yolk): 10g

Low powder: 70g

Note: when mixing egg yolks, you can turn on the oven to preheat. After squeezing the batter, put it into the oven to bake as soon as possible, otherwise it will affect the expansion of the batter. Bake the biscuit until the surface is golden. Watch more in the last few minutes to avoid burning (tin foil can also be covered)

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet