Cooking Steps

1. 

   Step1:Separate the eggs. Add sugar to the yolk. Use a hand beater to break it up. Add sugar to the egg white in three times. Beat the egg white with electric beater until it is dry. Take 1 / 3 of the egg white and pour it into the chicken yellow. Turn it up with a scraper (do not circle it). After mixing, put the egg paste into the remaining egg white and turn it up and down. Then sift in the low powder. Turn it up or down. But it should be fast and prevent defoaming.

2. 

   Step2:Mix the batter and put it into the flower mounting bag. Then cut off the front part of the bag. Put oil paper on the baking tray. Squeeze the batter patiently, as shown in the figure. There is a gap. Preheat the oven 180 ° 10 minutes.

3. 

   Step3:Bake in the oven for 15 minutes. The color is golden. Put it out.

4. 

   Step4:Cool it. Set the plate. Note - finger biscuits have strong water absorption. If stored, they must be sealed tightly. Finger biscuits are also made of tiramisu.