Molars finger cake

Molars finger cake

Introduction:

"My daughter has two small teeth in July. She will send them to her mouth to chew what she gets, so she thought of this oil-free biscuit to grind her teeth. It's not so much biscuits as dry and crisp cakes. I don't want to say much. Let's get to the point. "

Production steps:

Step 1: separate the egg yolk from the protein, and put the protein into an oil-free basin.

Step 2: drop a few drops of white vinegar into the protein, beat until the fish eye blisters appear, add one third of sugar.

Step 3: when the protein is wet and foamy, add 1 / 3 sugar.

Step 4: quickly beat until dry foaming, then add the remaining sugar. Beat the egg white until it foams

Step 5: beat the yolk until the color is light and thick.

Step 6: take a quarter of the protein to the egg yolk, and mix it by cutting and mixing.

Step 7: pour the mixed egg yolk paste into the whipped protein.

Step 8: cut and mix the yolk paste evenly.

Step 9: sift the low flour, add the egg paste in three times, remember, each time the low flour should be fully mixed with the egg paste evenly, then add the next low flour. Mixed batter.

Step 10: pad the baking tray with oil paper, and use the flower mounting bag to extrude the finger cake shape on the oil paper.

Step 11: Fire 180 degrees, fire 150 degrees, 30 minutes. The specific time is set according to the oven temperature. You can turn off the fire and leave the oven according to the color on the surface.

Materials required:

Eggs: 5

Low powder: 125g

Sugar: 100g

Note: This biscuit is not sweet, if you like the sweeter, you can add sugar.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet