Chinese Food
Finger biscuit
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Childhood taste. No oil, no sugar. Healthier I use the flash puff mold. It's gorgeous and not sticky-
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Egg white separatio
Step3:Add 15g sugar powder to the yol
Step4:Protein read
Step5:Sift 20 low powders into the yol
Step6:Mix wel
Step7:Put a third of the protein in the yolk. Stir wel
Step8:Then pour the yolk into the remaining protei
Step9:Mix wel
Step10:Sift in the remaining flour in two times. Mix well and then sift in the next one
Step11:Final statu
Step12:Mounting ba
Step13:Squeeze into the mold. Wipe appropriate amount of butter for easy film remova
Step14:Preheat oven. Bake at 170 ℃ for 1015 minute
Step15:Don't rush out when the time is up. Stew for 510 minute
Step16:Finger biscuits, crispy and delicate without big bubble
Step17:The temperature of the upper and lower fire is just right. It's not sticky. Put it into the sealed bag after it's cooled
Cooking tips:1. Two eggs about 98g2. Add the protein into the lemon juice and whisk it to a small curved point. 3. The first time you make a mold, you can rub some butter. It's easy to demould and make dishes delicious.
