Chinese Food
Finger biscuit
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Finger biscuit is actually a light and sweet sponge cake. It's named because its shape is similar to that of finger. Finger biscuits are usually coated with syrup or other seasonings. They are used as basic ingredients for many desserts, such as tiramisu, Charlotte, and trifles. Because of its soft texture and small size, it is often used as food for babies. Finger biscuits first appeared in the 15th century in the Principality of Savoy, which is today in northwest Italy and southeast France. They were made to celebrate the visit of a French king at that time. Like other sponge cakes, finger biscuits do not use any chemical bulking agent. Instead, air is forced into the eggs to form the final fluffy taste. This recipe can make about 18 finger biscuits.
Cooking ingredients
Cooking Steps
Step1:Preheat oven to 180 ℃. Sift the flour and set aside.
Step2:Separate the yolks and whites.
Step3:Pour 30 grams of sugar into the yolk. Stir until the yolk turns white.
Step4:Stir until the yolk is white.
Step5:In another clean container. When the egg whites are half the volume with the electric beater, pour in the remaining 30 grams of sugar.
Step6:Continue until protein 7 is distributed (wet foaming
Step7:That is, the protein no longer appears to be liquid. It's creamy with white flowers.
Step8:When lifting the eggbeater, there will be a linear inverted triangle. It is also called protein sweet cream.
Step9:Pour half of the egg white cream into the mixture of egg yolk and sugar. Stir slightly to make the mixture even. Add the remaining protein cream.
Step10:Spread the flour in. Use a silica gel scraper. While rotating the container, slowly mix the materials from the bottom. This step is very important. Don't use electric egg beater or other rough tools. Otherwise, it will damage the fluffy feeling of the final product.
Step11:On the baking tray, squeeze the batter into strips about 5cm long.
Step12:Sprinkle a layer of icing sugar on the squeezed biscuits. Leave for 10 minutes.
Step13:Sprinkle another layer of powdered sugar. Bake quickly in the oven for about 10 to 13 minutes or until the surface appears light yellow.
Step14:It's delicious whether it's warm or cool. You can also make milk, soy milk or coffee. It will definitely make you want to eat it
Step15:Delicacy and high quality recipes are for everyone to share. May, I once again opened a WeChat official account, May square cuisine. Welcome to our attention. All recipes are my original and repeated experiments. Please feel free to use them.
Cooking tips:This kind of small cake is best baked in high temperature. If the temperature is too low, it will take a longer time. As a result, the texture of the cake is too dry. The sugar powder sprinkled at last can ensure the crispness of the top layer of the finger biscuit and prevent the color from being too burnt yellow during baking. Put it in the oven quickly after the last time you sprinkle the sugar powder. Otherwise, the biscuits will be burnt easily after the sugar powder is melted. Shelf life room temperature - sealed 1 week cold storage - Sealed 2 weeks cooking delicious skills.
