Finger biscuit

Finger biscuit

Introduction:

"The simplest and most simple biscuit is very crisp. It can be used as snacks and snacks. It is also one of the essential raw materials of tiramisu."

Production steps:

Step 1: add sugar into the protein three times, beat until hard foaming.

Step 2: pour egg yolk and 10g sugar into a container without oil and water.

Step 3: stir until the thick drop marks will not disappear immediately.

Step 4: cut and mix the egg yolk and protein in several times.

Step 5: pour 4 mixed egg yolk paste back into the protein paste.

Step 6: the cut and mixed egg paste should be so delicate, thick and light yellow.

Step 7: pour in the low powder which has been sifted twice in advance, cut and mix evenly.

Step 8: the batter should be thick, delicate and light yellow.

Step 9: put the paste into the decoration bag.

Step 10: squeeze the batter evenly on the baking tray covered with oil paper, preheat the oven at 190 degrees, heat it with full power, lower it with half power, middle layer, 10 minutes

Materials required:

Protein: 1

Low powder: 35g

Fine granulated sugar: 20g

Egg yolk: 1

Note: finger biscuits are easy to get damp. After cooling, they must be fully sealed.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet