Chinese Food
Finger biscuit
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When it comes to finger biscuits, you must think of tiramisu. This kind of biscuit tastes fluffy, soft and white. Fang Zi comes from tuotuoma and has some changes.
Cooking ingredients
Cooking Steps
Step1:Add 20g sugar powder to the yolk. Beat with hand beater until slightly white.
Step2:Sift in 35g of low powder.
Step3:Mix well with a scraper.
Step4:Add 35g sugar powder to the egg white and beat until it is dry and foamy.
Step5:Take half of the egg white and add it to the yolk paste. Mix well.
Step6:Sift in the remaining low powder and mix well.
Step7:Add the rest of the egg white.
Step8:Mix well.
Step9:Squeeze out a biscuit paste about 10 cm long in a mounting bag.
Step10:Preheat the oven. Heat it up and down at 160 degrees. Put it in the middle layer. Bake for 12 minutes. Simmer for another 10 minutes after flameout.
Step11:Please seal the baked finger biscuits when they are cool.
Step12:Delicious finger biscuits.
Cooking tips:Because this biscuit is very loose and easy to absorb moisture. Please keep it sealed after cooling. Make sure to copy the bottom and stir the batter. Do not circle it. There are skills in making delicious dishes.
