Chinese Food
Finger biscuit 2
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Why is finger cookie 2 ? Please click finger cookie 1. You can know the difference by comparison. When do you need finger cookie 2? When your finger biscuits are not only used to make tiramisu, but also like to be used as snacks (the formula tastes stronger and tastes better directly) when you make other Western food with more yolks (the formula uses more yolks) when you want to double the formula to make more finger Biscuits (when you make a large number of biscuits, the mixing method of the formula is not easy to defoaming). In short, when After you have tried finger cookie 1, you can try this finger cookie 2. In view of the praise of finger cookie 1, I dare not say that finger cookie 2 must be better than 1. But it is also introduced as a new formula. Finally, all in all. My friends who are familiar with my style. I don't need to say what I'm going to send this Friday?.
Cooking ingredients
Cooking Steps
Step1:Put 3 yolks and 2 albumens into a bowl for later use.
Step2:Beat the egg whites with the beater until they are rough. Add 35g of fine sugar in several times. Beat with the beater until they are dry and foamy.
Step3:The egg beater can pull out a short upright scream. More specific playing process can refer to the article Qifeng cake.
Step4:Add the remaining 20 grams of sugar to the yolk. Drop in a few drops of vanilla extract.
Step5:Beat with the beater until the yolk becomes thick, the color becomes light and the volume expands.
Step6:Put 1 / 2 protein in the bowl with the yolk.
Step7:Then add 1 / 2 of the sifted flour. Use a rubber scraper to mix the flour, protein and yolk evenly. Do not stir in circles to avoid protein defoaming.
Step8:Repeat step 7. Pour the remaining protein and flour into the bowl. Mix well to make a thick batter. Note: at this time, the batter should be a thick batter with texture, without big bubbles or too thin. Otherwise, it means that the mixing is excessive or the mixing method is not correct, resulting in the protein defoaming.
Step9:Put the batter into the mounting bag. Pad the baking tray with oil paper or tin paper. Use the medium-sized round hole nozzle to extrude the strip batter on the baking tray.
Step10:Put the batter into the preheated oven. 190 degrees. 10 minutes or so. Until the surface is slightly golden yellow. The texture is crisp.
Cooking tips:1. Because there is no need to extrude the pattern, this biscuit does not need to use the decoration bag and the decoration mouth. Put the batter into the preservation bag. Cut a hole in the corner of the preservation bag and you can extrude the batter directly. 2. 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. 3. 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.
