Finger Biscuit - who says it has to be long?

Finger Biscuit - who says it has to be long?

Introduction:

"En en, I admit that this biscuit is made for tiramisu, but we can't ignore its delicious taste. In fact, I always feel that this biscuit is not a biscuit in the real sense. It's like an oil-free sponge cake if you look at the recipe... So this time, I'll just toss about like a cake. There's also a shape. No one has stipulated that it must be a long finger shape, right? So I made two kinds of biscuits according to the size of the cup that will be used in the subsequent tiramisu. Hehe, it's so convenient ~ ~ materials: 3 egg yolks, 3 protein, 50g fine granulated sugar, 90g low gluten flour, a few drops of vanilla essence. "

Production steps:

Step 1: sift the low gluten flour for use;

Step 2: add 30g sugar into the protein in several times, and beat until dry foaming

Step 3: drop a few drops of vanilla essence into the egg yolk and add 20g sugar

Step 4: beat the egg with a beater until the yolk is thick, the color is lighter and the volume is enlarged

Step 5: add about 1 / 4 of the sifted low gluten flour to the egg yolk

Step 6: mix well

Step 7: pour in 1 / 3 protein

Step 8: mix well

Step 9: rewind the remaining protein

Step 10: continue to stir well

Step 11: pour in the remaining flour

Step 12: mix well

Step 13: put the paste into the decoration bag

Step 14: extrude the required strip or round batter in the baking pan

Step 15: put it into the middle layer of the preheated oven, 190 ℃ for 10 minutes; take it out to cool and keep it sealed

Materials required:

Yolks: 3

Protein: 3

Fine granulated sugar: 50g

Low gluten flour: 90g

Vanilla extract: a few drops

Note: 1. The biscuit just baked is very soft, it will harden after putting it; 2. It must be sealed, this biscuit is very easy to absorb moisture and soften;

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet