Cooking Steps

1. 

   Step1:Three yolks and two proteins were put into containers respectively.

2. 

   Step2:Add 35g of fine sugar into the egg beater when beating the protein to the thick bubbl

3. 

   Step3:When the protein is beaten to a fine foam, add the remaining portion of 35g sugar. Continue stirring.

4. 

   Step4:Beat the egg white until it is dry and foamy. Lift the egg beater as shown in the figure to pull out the upright sharp corner.

5. 

   Step5:Add 20g sugar to the yolk. Drop in a few drops of vanilla essence. Beat with the beater until the color is lighter and the volume is larger.

6. 

   Step6:Put 1 / 2 protein into the egg yolk bowl, then add 1 / 2 sifted flour. Stir evenly. Stir from the bottom with a similar way of cooking. Do not stir in circles to avoid protein defoaming.

7. 

   Step7:Repeat the previous step and turn the remaining protein and flour into a uniform batter. At this time, the batter should not have too big bubbles or too thin. Otherwise, it will be caused by excessive mixing or improper manipulation.

8. 

   Step8:Put the batter into the flower mounting bag. Spread tin paper or oil paper on the baking tray. Use the medium-sized round hole flower mounting mouth to extrude the strip batter. Put the batter in the preheated oven. 190 ℃. 15 minutes. Until the surface is slightly golden.

9. 

   Step9:Isn't it beautiful. Baked finger biscuits are crispy and can be eaten directly or used to make tiramisu.