Chinese Food
Finger biscuit
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When it comes to tiramisu, there must be no lack of lady finger. It and mascarpone are known as the two souls of tiramisu. Finger biscuit is a kind of biscuit with a wide range of uses. It can not only be used to make tiramisu, but also be used to make other cake decorations. Moreover, it is crispy and delicious. Eating it directly is also very delicious. Now some supermarkets sell long and small biscuits called finger biscuits. But they are not real finger biscuits. If you want to make tiramisu, you must pay attention to it. If you must go to the supermarket to buy the finger cake with the English name of lady finger. Only this kind of finger cake can be used to absorb enough water in tiramisu and become a spongy sponge. But it's better to do it by yourself^^
Cooking ingredients
Cooking Steps
Step1:Separate the egg whites from the egg whites. Beat the egg whites with a beater until they look like fish eyes.
Step2:Add 1 / 3 suga
Step3:Continue beating until the protein thickens.
Step4:Add 1 / 3 suga
Step5:Continue beating until the protein lines up.
Step6:Add the last third of the suga
Step7:Continue beating until the egg beater is lifted. The egg whites can pull out the short sharp corners without bending
Step8:Mix egg yolk with 10g sugar and break it u
Step9:Pour the egg white into the yolk. Stir gently until well combined. (use a rubber spatula to stir from the bottom up. Do not circle
Step10:Sift in the low gluten flour.
Step11:Mix gently. (use a rubber spatula to stir from the bottom up. Do not circle
Step12:Put it into the flower mounting bag. Use the medium-sized circular flower mounting mouth to extrude a long strip on the baking tray. Then put it into the preheated oven for baking. 190 degrees. Middle layer of oven. About 10 minutes.
Cooking tips:1. When mixing egg yolk and flour and egg batter, gently mix them. Use a rubber spatula (if not, use a flat spoon as far as possible) to turn them up from the bottom. Do not circle them to avoid defoaming. 2. Because there is no need to extrude the pattern, this kind of biscuit does not need to use the decoration bag and the decoration mouth. Put the batter into the preservation bag. Cut a mouth at the corner of the preservation bag, and then the batter can be extruded directly. 3. Turn on the oven to preheat when you mix the egg yolks. After squeezing the batter, bake it in the oven as soon as possible. Otherwise, it will affect the expansion of the batter. 4. Bake until the biscuit surface is slightly golden. Watch more in the last few minutes to avoid baking. There are skills in making delicious dishes.
