Chinese Food
Children's finger biscuits
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There's a lovely baby in my friend's house. Just give me finger biscuits to grind my teeth. Every time I make some snacks for my friends, they are very happy. It's really a unique gift in life. Especially in our place, almost no one bakes. There are also a few families with ovens. So everyone is very curious about what I've done. People always think of strange things as unfathomable. My colleagues all praise me for my ability. In fact, most of my work is very simple. Playing baking is really a coincidence. I can get a lot of compliments. Busy with the birthday party. Now the focus of our work is shifted to our daughter's final exam. Now the burden of primary school students is reduced. There is only one exam a semester. It is even more important. We must take it seriously and try to put a successful end to 2009.
Cooking ingredients
Cooking Steps
Step1:The egg yolk and 30 grams of granulated sugar are beaten to light yellow. Add a few drops of vanilla flavor to add flavor
Step2:After the egg white is bubbled with an egg beater, add 50g of fine sugar in three times, beat until it is dry and foamy, and then mix with the yolk liquid to make an egg paste
Step3:Mix the low flour and corn starch, sift them, and then add the egg paste. Quickly mix them and make them into batter
Step4:Preheat the oven to 190 degrees. Put non stick cloth on the inside of the baking tra
Step5:Put the round mouth into the flower mounting bag. Put the batter in it. Squeeze the fingers on the baking plate (because it will slightly expand when baking, so pay attention to leave some space
Step6:Put it on the top of the oven. Bake for 8-10 minutes until the surface color turns yellow
Cooking tips:1. The dry foaming wet foaming egg white continues to be stirred. The egg white is thicker and the resistance of the eggbeater increases. At this time, if the eggbeater head is used to hook the egg white, the whole part of the egg white remains elastic and straight, that is, the mixing is completed. This stage is called dry foaming or very hair state. The egg white of many kinds of cakes is required to be sent to this stage. 2. The egg white paste and other materials to be sent The mixture should be mixed quickly in the daytime. It is finished by turning the bottom up with a rubber scraper. This is to keep the effect of egg white after being sent. To avoid defoaming, 3. Paste biscuits are more sticky to the bottom of the baking tray. If there is no non stick cloth, you can use non stick oil paper instead. Or you can apply some butter on the baking tray to prevent sticking. 4. This small biscuit is very easy to bake and paste. So in the baking process Observe frequently. The baking time and temperature should be adjusted according to the size and quantity of each plate of biscuits.
