Chinese Food
Fat finger biscuit
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Chubby finger biscuits are all necessary materials for tiramisu. I usually bake a plate of them, because they taste like oxtongue pancakes when I was a child. Because they are easy to take. They don't leave residue when eating. It's great to make snacks for children. But if you want to make a fat, rather than a thin, flat finger biscuit, the process of beating and half stirring is no less important than that under Qifeng cake, let's do it together.
Cooking ingredients
Cooking Steps
Step1:First of all, we add 20g sugar to 4 yolks. Beat them evenly with a beater. Beat and melt the sugar.
Step2:Add 100g of sugar in three times for five proteins. Drop three drops of lemon juice when the sugar is added to the fish eye bubble for the first time. It has the effect of stabilizing protein and removing fishy smell. Beat the protein to the state that the egg beating head is upright and small peak. The state of the protein determines whether your finger cake is fat or not
Step3:Let's take one third of the protein. Add it to the yolk paste and mix well
Step4:Sift in one third of the low gluten flour and continue to mix. After half mixing, continue to add protein until all the low gluten flour is sifted in. Put the batter into the pre prepared flower mounting bag which has been put into the flower mounting mouth
Step5:One by one, squeeze on the baking tray with high-temperature oilcloth. The interval needs to be a certain distance. Evenly sprinkle sugar powder. Stand still for two or three minutes. Sprinkle sugar powder again before entering the oven
Step6:Preheat the oven for 220 degrees. Color the finger biscuits evenly. If you like crispy biscuits, bake them for a while longer.
Step7:It's easy to demould with high-temperature oilcloth. The purpose of twice sugar powder is to have a crispness.
Step8:Thicknes
Step9:Successful finger biscui
Cooking tips:There are skills in making delicious dishes.
