Chinese Food
Crispy finger biscuit (no egg white)
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Cooking ingredients
Cooking Steps
Step1:Heat butter with water. Add sugar powder after butter becomes liquid. Stir well.
Step2:Add the eggs in several times. Pour in and stir at the same time to make them fully integrated. It's better to stir with a blender.
Step3:Add the sifted low powder, baking powder and Jishi powder in turn and continue to mix them into paste.
Step4:Put the batter into the flower squeezing bag and squeeze out the long finger cake on the baking tray. Place in oven. Heat above 160 degrees. Bake for 12 minutes.
Cooking tips:Jishi powder is used to color the finished product. It can be dispensed with. When baking, you can put high temperature paper under the baking tray. There are skills in making delicious dishes.
