Chinese Food
Teach you to make a neat and beautiful finger biscuit surround (for Charlotte / tiramisu cake surround)
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I've used finger biscuits made by other kitchen squares to make surround before. It's also good. Today's recipe is from a foreign book of miette. The difference is that it makes each biscuit closer when it is squeezed out. So when it is baked out, each biscuit is connected into a whole. It's convenient to surround the cake. It's also more beautiful. Wall crack is recommended. The measurement of this square is that of the edge of an 8-inch cake. There's a little more sugar in the original recipe. I've reduced it by a quarter.
Cooking ingredients
Cooking Steps
Step1:First measure the height of the biscuit you want to make (a little higher than the cake). Cut three pieces of baking paper wider than this height. Use a pencil to draw two straight lines on the baking paper. The straight line distance is the height of the biscuit. Turn the painted baking paper back to use.
Step2:Large decorative bag, cut out and put into large round flower mouth for use.
Step3:Preheat oven 180 degrees. Add 25g white granulated sugar (in 1 / 4 cup = 65g total white granulated sugar) to 3 yolks, and then use medium speed to beat until white and bulky to make yolk paste.
Step4:4 proteins are added with white granulated sugar. They are quickly whisked until they are hard foamed to become albumen paste.
Step5:The yolk paste is added to the albumen paste in three times and mixed into the egg paste.
Step6:Sift the flour into the batter twice. Stir until there is no powder. Then put it into the decoration bag.
Step7:Sprinkle some water on the baking tray. Paste the three baking papers with the lines drawn. Then use the mounting bag to extrude the batter according to the length drawn. Each cookie batter is next to the other. Then sift the icing.
Step8:I sifted the icing once and put it in the oven. (the original recipe is to put the biscuit batter screened for the first time into room temperature for 15 minutes, then screen for icing again, and then bake it. You can also try). 190 degrees. Middle. 10 minutes or so. The surface is golden. Want something crispy. Turn on the hot air function in the next five minutes.
Step9:Immediately remove the biscuits and baking paper from the baking tray and put them on the grill to cool. Biscuits should be used to decorate cakes as soon as they are cold. Because finger biscuits can easily absorb moisture in the air and become soft.
Step10:Turn over the biscuit when it's cold. Tear off the baking paper. Then stick the whole biscuit on the edge of the cake. I posted 2 + 4 pieces in total.
Step11:Finally, tie the ribbon. Put on the fruit. It's done.
Cooking tips:There are skills in making delicious dishes.
