Chinese Food
Finger biscuit
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Because my elder sister and I have been talking about it for a long time. I want to eat finger biscuits. Just today I have a rest. Just sacrifice my precious time for this snack. The first time I made it. Because of the wrong mounting mouth, the biscuits squeezed out are not like fingers. Although they don't sell well, they still taste good. Next time, I'll do more.
Cooking ingredients
Cooking Steps
Step1:1. Add 2 yolks, 20 grams of sugar and 3 drops of vanilla extract. Stir well with hand beater. 2. Sift in half of the lower surface and mix evenly with a rubber scraper. Sorry. I forgot to take photos.
Step2:4. Take another bowl and put in 2 proteins. Add 35g of white sugar in three times. Beat it to nine times with the electric beater at high speed, that is, hard foaming (pull up the egg head. The protein in the bowl can stand upright and not pour over the tip)
Step3:5. Add half of the egg yolk batter to the batter. Turn over with a rubber scraper again and mix well. Then add the other half of the whipped protein. Mix again with a scraper in an irregular direction.
Step4:6. Put the batter into the mounting bag. Choose medium round mouth mounting mouth. Then squeeze your fingers on the baking tray. I took the flower mounting mouth wrong. So the baked biscuit is like this. But it tastes good
Step5:7. Preheat the oven. Heat up and down 180 degrees. 10-12 minutes. Until the color is slightly burnt yellow. Simmer for another 10 minutes after flameout.
Cooking tips:1. Flour, sugar and other materials cannot be put in together. 2. Don't take out the biscuit after it looks slightly yellow. Stew it for 10 minutes. The taste is better. There are skills in making delicious dishes.
