Chinese Food
Sugar finger cake
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The most common name for finger cakes is LadyFinger. In fact, its traditional name is savoiardi cookie. Although it is called biscuit, it is a kind of sponge cake with a long history. General biscuits are made of butter to make crisp taste, while finger cake batter is made of sponge cake. The method of sponge cake is used to beat the albumen as bulking agent, add the mixed egg yolk, sift in the flour, mix well and then extrude the long strips, sift on the sugar powder and bake. Due to the small size of each, during the baking process of the oven, the water in the batter evaporates rapidly, which will produce a hard and crisp texture similar to that of biscuits. The sugar powder on the screen will also form a sweet crisp shell, creating a rich layer of taste. The finger cake just came out of the oven. It tastes crispy and has strong egg flavor. It can be eaten as snacks directly. But because of its porous texture, it is easy to absorb moisture. Because of this feature, it can have a wonderful reaction with the sugar liquor in the dessert
Cooking ingredients
Cooking Steps
Step1:Preheat the oven. Add a little sugar to the yolk at the same time. Mix well with the beater until the color is lighter and the volume is larger. Set asid
Step2:Add a few drops of lemon juice (optional) to the egg white. Beat the egg beater to the fish eye blister. Add 1 / 3 sugar and continue to bea
Step3:Beat until the texture is clear. Add 1 / 3 sugar. Continue to bea
Step4:Beat until the hook is lifted. Add the remaining fine sugar. Beat until it is hard to foam. Lift at a small right angle
Step5:Take 1 / 3 of the egg white and yolk. Mix well by turning it from the bottom with a cros
Step6:The same operation. Until the yolk and the egg white are completely mixe
Step7:Sift in the mixture of low flour and corn starch (2 grams of baking soda can be added to make the finished product more solid and full
Step8:Load the cutting and mounting bag. Squeeze it into the groove of the kitchen mold as evenly as possible. Gently smooth the raised sharp corner with your fingers. Then sift a little sugar powder on the surface (optional
Step9:Put into the middle layer of the preheated oven. Heat up and down for 165 degrees. Turn on the hot air circulation. Bake for 1215 minutes or so. The specific time and temperature shall be increased or decreased according to the actual oven temperatur
Step10:Let stand for ten minutes in the oven after completion. Take it out and release it. Cool it on the air line. The demoulding is very clean. There is no adhesion. Be careful not to break the sugar shell on the surfac
Step11:Finished product drawin
Step12:Detai
Cooking tips:There are skills in making delicious dishes.
