Cooking Steps

1. 

   Step1:Prepare the materials. The eggs I bought are small, so I used three. Two parts of sugar, one part of protein, one part of yolk. Sift the low gluten flou

2. 

   Step2:Whisk the protein. Add the sugar in three times. The picture shows the protein finished product

3. 

   Step3:Add 30g sugar to the yolk at a time. Use the blender to beat the yolk until it becomes white and the volume is doubled

4. 

   Step4:When the egg yolk batter is lifted and dropped by the electric eggbeater, there will be lines, which will not disappear immediately. It will be regarded as a success

5. 

   Step5:The egg yolk paste is poured into the beaten protein at one time. Use the mixing method. Do not turn the circle. Prevent the protein cream from defoaming

6. 

   Step6:The finished product after mixing the egg white cream and yolk paste is soy sauce purpl

7. 

   Step7:Pour in the low gluten flour sifted in advance. Do not pour it in the same place. It is better to disperse it evenly

8. 

   Step8:After adding low gluten flour, you can also use the mixing method. Do not turn the circle. Remember. Remember. (the picture shows the finished product of the final batter

9. 

   Step9:A mounting bag. Put the batter in it. Seal the big mouth with clips. Cut the other end with scissors

10. 

    Step10:Spread oil paper on the baking tray. Tin paper is OK. Squeeze the batter into the shape of a finger

11. 

    Step11:Bake at 170 ℃ for about 25 minutes. The finger biscuit just baked is a little soft. It's Crispy after cooling

12. 

    Step12:It's crispy. It's fragrant. It's the perfect sandwich for tiramisu

13. 

    Step13:Next time teach you how to do this. Tiramis