Chinese Food
Finger biscuit
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Finger biscuit is a very widely used biscuit. It can not only be used to make tiramisu, but also to decorate other cakes. Moreover, it is crispy and delicious. It is also a very popular biscuit for children. My children like it very much. Hee.
Cooking ingredients
Cooking Steps
Step1:Put the egg whites in a bowl. Beat with an electric beater until the egg bubbles. Add 1 / 3 of sugar.
Step2:Continue beating the egg whites with the beater. Add 1 / 3 sugar to the egg whites
Step3:Continue to beat. Beat the protein to the state of dry foaming. You can stop beating.
Step4:Put the yolk in a bowl. Add the remaining 1 / 3 of sugar. Beat with the beater until the yolk thickens, the color becomes lighter and the volume expands.
Step5:Put 1 / 2 protein into the yolk bowl. Then add 1 / 2 sifted flour. Use a rubber scraper to mix the flour, protein and yolk evenly. Then pour the remaining protein and flour into the yolk bowl. Mix well with a rubber scraper. Do not stir in circles to avoid protein defoaming.
Step6:Put the batter in the fresh-keeping bag. Put tin paper on the baking tray.
Step7:Cut a bite at the corner of the bag. Squeeze out a strip of batter on the baking pan.
Step8:Preheat the oven to 180 degrees. Put the batter in the middle of the oven for about 8 minutes. The biscuit surface is slightly golden.
Cooking tips:1. After the batter is mixed, it should be squeezed and baked in the oven as soon as possible. Otherwise, it will cause defoaming and affect the quality of biscuits. 2. Finger biscuits are very absorbent. When exposed to the air, it is easy to absorb the moisture in the air and become damp and soft. So pay attention to sealing and preservation. There are skills in making delicious dishes.
