Chinese Food
Finger biscuit
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Finger cakes are always made by yourself. Chubby is called cute. Although the shapes are different, it's better to surround them. I used egg sponge. My heart water recipe... (I made 30 fingers for the recipe)
Cooking ingredients
Cooking Steps
Step1:Separate the protein and yolk into a container free of oil and water. Low gluten powder is screened twice for use.
Step2:Beat the egg white. When using the electric egg beater to beat the egg white to the fisheye bubble state, add 1 / 3 sugar.
Step3:Add the yolk in steps 2. Whisk the yolk evenly at high speed and then add another yolk until the egg paste is very thick. Lift the eggbeater. The dropped batter will last for a long time.
Step4:Pour the sifted low gluten powder into step 3. Drop in a few drops of vanilla essence. Stir quickly from the bottom to the top with egg white.
Step5:Put the mixed biscuit paste into the flower mounting bag. Use the round flower mouth to extrude the finger shape on the baking tray. Preheat the oven 180 degrees. Heat up and down. Middle layer. 10 minutes or so. Until the biscuit surface is slightly golden.
Cooking tips:There are skills in making delicious dishes.
