Finger biscuit

Finger biscuit

Introduction:

"After five weeks of long vacation, I'm back to my routine life. I haven't been able to post for a long time. If I want to eat tiramisu, I'll bake a batch of finger biscuits and preheat it first. The formula comes from thin ash, slightly adjusted. "

Production steps:

Step 1: after separating egg yolk and protein, add 10g sugar into egg yolk and stir well.

Step 2: put the protein into a bowl without water and oil, and use an electric egg beater to beat it

Step 3: add the remaining 15 grams of sugar in three times. Protein is added for the first time when it becomes white and delicate, for the second time, and for the third time when it appears lines.

Step 4: lift the egg beater and stop when pulling out the short upright sharp corner.

Step 5: take half of the protein, add it to the egg yolk, and stir it from bottom to top. Add the remaining protein and stir well.

Step 6: sift in the low powder.

Step 7: mix well.

Step 8: put it in the mounting bag. I use the No. 3 mouth of Wheaton (the writing one).

Step 9: squeeze on the oil paper.

Step 10: preheat the oven 180 degrees, heat up and down the middle layer, and bake for about 10 minutes.

Materials required:

Egg: 1

White granulated sugar: 25g

Low gluten wheat flour: 35g

Note: my biscuit with a small flower mouth, relatively thin, the temperature is also adjusted.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original