Chinese Food
Tiramisu must have finger biscuit
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This biscuit is made for tiramisu. By the way, it can also be reshaped. Extrusion of the same size also needs practice. But patience is good.
Cooking ingredients
Cooking Steps
Step1:Add 20g sugar to the yolk. Beat slightly with a hand beater.
Step2:Add 30g sugar to the protein. Beat with electric beater until hard foaming.
Step3:Add 1 / 3 beaten protein into the yolk. Cut and mix well.
Step4:Pour back the remaining protein. Cut and mix evenly.
Step5:Add sifted low powder. Cut and mix evenly.
Step6:Put the batter into the decoration bag. Choose a round flower mouth.
Step7:Squeeze out short strips. Drain into a non stick baking pan.
Step8:Preheat oven 180 °. Second layer. About 15 minutes.
Cooking tips:1. Squeeze finger biscuits slowly. Remember to keep straight. 2. Baking temperature depends on your home oven temper. 3. Pay attention to the technique of cutting and mixing to prevent defoaming. There are skills in making delicious dishes.
