Finger biscuit

Finger biscuit

Introduction:

"Finger biscuit is a kind of biscuit with a wide range of uses. It can be used not only for making tiramisu, but also for cake decoration. It's crispy and delicious to eat directly. I laughed when I baked this biscuit. I thought, how can I have such thick fingers?"

Production steps:

Step 1: separate the egg white and yolk

Step 2: beat the egg white with a beater until it blisters

Step 3: add 15g sugar in batches

Step 4: beat the egg beater to dry foam

Step 5: add 10 grams of sugar to the yolk

Step 6: mix well

Step 7: add the whipped protein to the egg yolk in batches

Step 8: mix well with scraper

Step 9: sift in low gluten flour

Step 10: mix well from the bottom up

Step 11: put the batter into the flower mounting bag

Step 12: extrude the shape with flat flower mounting mouth, heat up and down the middle layer of oven at 180 degrees, and bake for 10 minutes

Materials required:

Low powder: 35g

Egg: 1

Fine granulated sugar: 25g

Precautions: 1. Do not stir egg yolk and flour in circles to avoid defoaming. 2. Bake biscuits until the surface changes color. Turn off the heat and bake them at remaining temperature to avoid baking paste

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet