Crispy finger cake

Crispy finger cake

Introduction:

"This kind of biscuit is simple in material and easy in practice. The key is crispy and delicious."

Production steps:

Step 1: weigh out the low flour and sugar, divide the sugar into two parts, each half, and set aside 3 eggs.

Step 2: separate the yolk and protein, add 50g sugar to the yolk.

Step 3: beat the egg into cream color.

Step 4: add 50g sugar into the protein in three times, beat until hard foaming.

Step 5: Mix 1 / 3 protein with egg yolk.

Step 6: mix the egg yolk and protein in the way of up and down.

Step 7: sift in the low powder.

Step 8: stir well and make a paste.

Step 9: put it into the flower mounting bag, then put it on the baking tray covered with oil paper, squeeze it into strips, put it into the oven preheated at 190 ℃, and bake it for 10-12 minutes.

Materials required:

Eggs: 3

Low gluten powder: 150g

Fine granulated sugar: 100g

Note: when mixing egg yolk with protein, make sure to mix it up and down. Do not draw a circle to avoid defoaming. When baking, pay attention to observe and color.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet