Chinese Food
Finger biscuit (100% successful version to solve the problem that the batter is thin and cannot be set)
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Necessary materials for tiramisu
Cooking ingredients
Cooking Steps
Step1:Sift the low powder first. Weigh the sugar for use.
Step2:Add 30g sugar to the egg yolk and beat until the volume expands. The color turns white. Heat up and down 170 ℃ for 10 minutes.
Step3:White granulated sugar is added into the protein for three times to beat. The protein cream here must be hard enough. The eggbeater is a short sharp hook. It's not only the back button that can't drip. Protein cream directly affects the consistency of the batter. So be sure to spend at least five to ten minutes.
Step4:Pour the yolk paste into the egg cream and mix it irregularly.
Step5:Pour the sifted low flour into the cake paste at one time. Turn it up from the bottom and stir until you don't see the flour. At this time, the batter will not fall when it is raised. If it falls, the batter fails. Biscuits don't form.
Step6:Pour the batter into the flower mounting bag. After binding, cut a cut on the head and squeeze it onto the baking tray. Fire up and down 170 ℃ for 20 minutes.
Cooking tips:A lot of people will say why their finger biscuits melt when you are on the baking tray. It's not about the formula, it's about the protein. Actually, finger biscuits are dried cakes. The main difference here is that the protein is not hard enough. If you can't tell what kind of protein is hard enough? Just keep playing for more than five minutes. There are skills in making delicious dishes.
