The best partner of tiramisu -- finger biscuit

The best partner of tiramisu -- finger biscuit

Introduction:

"This biscuit is super simple, as long as three raw materials of low powder egg sugar can be used, and it doesn't need to wash a lot of tools. It's delicious whether it's eaten directly, served with tiramisu or decorated with snacks. "

Production steps:

Step 1: raw materials: 50g low flour, 2 eggs, 20g sugar.

Step 2: separation of egg yolk. Break up the yolks.

Step 3: beat the egg white until it foams, add sugar and continue beating.

Step 4: beat the protein until it foams.

Step 5: add 1 / 2 protein to the egg yolk and mix well with a rubber scraper.

Step 6: pour the batter into the remaining protein. Mix well.

Step 7: sift in low gluten flour.

Step 8: turn the rubber scraper up and down until there are no particles.

Step 9: prepare flower mounting bag and round flower mounting mouth. Put the batter into the decoration bag.

Step 10: preheat the oven 180 degrees. Squeeze the batter into the baking pan with the oiled paper.

Step 11: 180 degrees, middle level, fire up and down, about 18 minutes.

Step 12: take out the baked finger biscuit and let it cool.

Materials required:

Low powder: 50g

Eggs: 2

Fine granulated sugar: 20g

Note: finger biscuits are easy to be affected by moisture. When the biscuits are cooled, they should be stored in sealed containers immediately.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet