Finger biscuits forceful

Published Mar 31, 2022 at 13:24pm ET

Food Material List

1 egg 1
2 Fine granulated sugar (protein) 25g
3 Fine sugar (egg yolk) 8g
4 Low-gluten flour 35g

Operational steps

1 Separate the eggs, add sugar to the yolk, and beat them with a manual beater. The protein was added into granulated sugar three times, and dried protein was beaten with an electric egg beater. Take 1/3 of the egg white and pour it into the chicken yolk. Use a scraper to mix it from bottom to top. (Do not stir in circles). After mixing, pour the egg paste into the remaining protein and mix it up and down. Then sift in the starch, or turn it up from bottom to top. But it should be fast and anti-foaming.
2 Mix the batter into the mounting bag, then cut off the front part of the bag, small mouth, put oil paper on the baking tray, patiently squeeze the batter, as shown, there are gaps. Preheat oven 180 degrees 10 minutes.
3 Bake in oven for 15 minutes, golden color, out of the oven!
4 Cool, set the plate. Note: Finger biscuits are highly absorbent. If stored, they must be tightly sealed. Finger biscuits are also made of Tiramisu!

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