Chinese Food
Thumb biscuit
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Thumb biscuit is a dessert I love very much. I love thumb biscuit because it's very versatile. It's no better as a cake decoration. And it's easy to make. The important thing is that there is no fat. In the slim friends can enjoy this delicious oh. Also because I like eating tiramisu cake very much. Thumb biscuit is one of the essential ingredients of tiramisu cake. It also adds a lot of flavor to tiramisu and can be used for decoration. Let's see how the thumb biscuit is made.
Cooking ingredients
Cooking Steps
Step1:1. Separate the egg whit
Step2:2. Put 1 / 3 sugar into the fish eye bubble. Continue to bea
Step3:3. send second tablespoons of sugar to the bubble hour. Continue to send (as shown
Step4:4. When there are lines, put in the remaining sugar. Continue to bea
Step5:5. It's OK to beat until it's wet and foamy. It's OK to lift the egg beater to beat the protein to the degree of bending. Put it asid
Step6:1. Put the yolk in the sugar to bea
Step7:2. There is a big bubble (use low speed
Step8:3. When there is air bubble, put a basin with hot water under the bowl. Continue to use medium speed.
Step9:4. Send it to the egg beater. The egg yolk is low and has lines and won't disappear immediately. This is 23 times the original yolk. The color is also lighter. The whole process takes 1015 minutes.
Step10:1. Mix the egg yolk evenl
Step11:2. Sprinkle the mixed batter with gluten flour. Spread evenly. It's not easy to defoaming when stirring.
Step12:3. Turn the scraper from the middle of the batter to one side until the flour is mixed with the batter. No dry flour can be seen
Step13:3. Turn the scraper from the middle of the batter to one side until the flour is mixed with the batter. No dry flour can be seen
Step14:The mixed batter is delicate, and the batter on the scraper will not fall. This is the batter of success. If the batter is reconstituted, it will fall off the scraper. Such batter is defoaming. Defoaming batter doesn't make thumb cookies.
Step15:5. Mix the batter and put it into the mounting bag. Extrude a long strip about 8cm long, 2cm wide and 0.5cm high. Preheat the oven in advance. Bake at 190 ℃ for 10 minutes, then turn to 180 ℃ for another 15 minutes. Take it out and cool it after the tes
Cooking tips:PS-1. The flour must be sifted to avoid the flour caking affecting the taste. 2. The bowl or bowl of the egg yolk should be free of oil and water. 3. The egg yolk should be sent to 23 times of the original volume. The color should be light. There are lines when it is low. It will not disappear for a period of time. 4. When mixing flour, the action should be light and fast. Long mixing time and large range are easy to cause defoaming. There are skills in making delicious dishes.
