Cooking Steps

1. 

   Step1:Egg yolk and protein separation. Protein in an oil-free containe

2. 

   Step2:Beat the protein to the thick bubble shape and add 5g suga

3. 

   Step3:Beat to a fine bubble and add 5g suga

4. 

   Step4:When it comes to dry foaming, it means to lift up the protein to form a short vertical triangle

5. 

   Step5:Egg yolk with 10g suga

6. 

   Step6:Beat evenly. The yolk will be a little lighter

7. 

   Step7:Egg yolk paste added to protei

8. 

   Step8:Stir evenly. Do not circle to avoid defoamin

9. 

   Step9:Sift into low powde

10. 

    Step10:Mix wel

11. 

    Step11:Put the fresh-keeping bag on the dry container. Pour the batter into the fresh-keeping ba

12. 

    Step12:Cut a proper size hole in the safety bag. Extrude the biscuit shape on the baking tray lined with oil paper. Try to keep the size even. I squeezed 20 of the

13. 

    Step13:Put it in the preheated oven. I adjusted the oven at home for 185 °. 15 minutes. Bake it up and down. Please adjust the temperature and time according to your own oven. Bake until the biscuit surface is slightly yello

14. 

    Step14:The way it came out. Nice. Crispy and delicious. One plate is out of the oven, and the two treasures are fighting for food. Here are the few left to take photos for m

15. 

    Step15:Make Tiramisu with finger biscuits. Pretty No.