Chinese Food
Golden finger Biscuit - a must for tiramisu
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It's not as crisp and fragrant as a cookie, nor as gorgeous as a cookie. But it's so simple. It sets off the delicacy and softness of tiramisu. It's also a snack that children like to eat. It's not sweet or greasy. It exists in such a low-key way. Compared with cookies, the butter used in this biscuit is not so much, but the amount of egg liquid is increased. It's not so sweet and greasy. The taste is light. Actually, it's similar to the yolk biscuit in childhood memory. But it's not so crispy. It's a bit soft. It's between biscuit and cake. -
Cooking ingredients
Cooking Steps
Step1:Butter is cut into small pieces and softened. White sugar is weighed and ground into sugar powder with a blender.
Step2:Add the sugar powder, salt (just pinch a little. Mix the sweet and greasy) and vanilla powder into the butter. Whisk at a low speed until the color becomes lighter. Add the egg liquid in several times. After each time, whisk until it is completely fused and then add the next time. The proportion of the egg liquid is higher than that of the cookie. So when all the eggs are added, it will feel that the butter and the egg liquid are not so delicate. Just beat them at high speed for a while to fully blend. The final state is relatively thin.
Step3:Sift the flour, custard powder (to increase lubrication and fragrance. If there is no equivalent flour), corn starch into the butter.
Step4:Mix the flour and butter by pressing until there is no dry powder. Do not over mix.
Step5:Put the flower mounting mouth into the bottom of the flower mounting bag. I use a 0.7cm round puff mouth.
Step6:Put the decoration bag on the big cup. Put the batter into the decoration bag.
Step7:Squeeze it onto the baking tray paved with oilpaper or tin paper or high-temperature oilcloth. Try to squeeze it evenly in thickness and length. There will be many lines on the surface when it is just extruded. Just ignore it. It will disappear when it is baked and expanded.
Step8:Childlike. Naughty. Suddenly I want to squeeze something different. Ha ha.
Step9:Put it into the preheated 180 ℃ oven and 130 ℃ oven. Bake for 12-15 minutes according to the actual situation. Remember not to stay away from the oven after 10 minutes. Otherwise, it will be burnt if you don't pay attention. Pay attention to the observation. There is a circle of coloring around the biscuit. Do not touch the biscuit immediately when it is out of the oven. Leave it to cool naturally and it will become crispy.
Step10:Take a group photo. Hee hee.
Cooking tips:The pressing and mixing method is to fold and press the bottom copying shovel. It doesn't need to be wiped. Turn the angle again and fold and press the bottom copying shovel. Repeat this action. Mix until there is no dry powder. The batter is fluffy, wet and soft. The biscuits made in this state will be crisp. If the mixing is excessive, all the air in the butter will be pressed into porcelain. The taste of the crisp will be greatly reduced. There are skills in making delicious dishes.
