Chinese Food
Chocolate finger biscuit
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Recently, my son likes to eat finger biscuits. The easiest way to play new tricks is really like fingers. The only difficulty is that different biscuits of different thickness have different temperatures.
Cooking ingredients
Cooking Steps
Step1:Take a group photo of the ingredients and refrigerate the eggs
Step2:The egg white and yolk are separated. The bowl of the egg white is free of oil and water.
Step3:Whisk the egg white to the fish's eyes. Add a third of sugar. Beat well at low speed, and beat well at high speed until the foam is fine. Add a third of white sugar. Stir well at low speed, and whisk well at high speed until there is a clear pattern. Add the remaining sugar until the foam is hard and firm.
Step4:Beat the yolk with sugar to make it white. Then add it to the egg white. Beat evenly with the beater
Step5:Sift in the flour and mix wel
Step6:Use the mounting mouth to extrude the desired pattern
Step7:Hot air of 150 ℃ for 20 minutes for large nozzle and 130 ℃ for 25 minutes for small nozzle. Pay attention to the color. If the color is applied but the biscuit is not crispy, watch it again in a hot air of 100 ℃ for about 10 minutes. If it is not crispy, add another 10 minutes. The thickness of the biscuit is different and the temperature is different.
Step8:Cranberry chocolate melts in hot water.
Step9:Paint a red nail
Step10:Is it like real hands? They are used to make tiramisu. The sides of the cake are good
Cooking tips:If you want to make a cake, you need to measure the length of the edge. Then you need to squeeze it a little bit thick. You have skills in making delicious dishes.
