Chinese Food
Finger biscuit
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Finger biscuits are oil-free. I put very little sugar. They are oil-free and low sugar biscuits.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk and protein of the egg. Beat the egg with an electric beater until it looks like a fish eye bubble.
Step2:Add 1 / 3 of the sugar. Continue beating to thicken the protein. Add 1 / 3 of the sugar. Continue to beat the egg white to make it striated.
Step3:Add the last 1 / 3 of the fine sugar. Continue to beat until the egg beater is lifted. The protein can pull out the short sharp angle without bending.
Step4:Mix the yolk with 5g of sugar and break it up (it's better to beat it with an electric beater for a while, until the color is lighter).
Step5:Pour the egg white into the yolk. Stir gently until well combined. (use a rubber scraper to stir from the bottom up. Do not circle
Step6:Sift in the flour with low gluten. Stir gently and evenly.
Step7:Put in the flower mounting bag. Use the medium-sized round flower mounting mouth to extrude a long strip on the baking tray. Then put it into the preheated oven.
Step8:Oven 190 degrees. Middle. About 10 to 15 minutes.
Cooking tips:1. The shape of the paste packed into the mounting bag is always unsatisfactory. It seems that we should practice more. 2. Sift the flour in advance. When the egg white and yolk are well mixed, pour in as soon as possible. There are skills in making delicious dishes.
