Chinese Food
Finger biscuit
(105588 views)
I feel that Junzhi's finger biscuit is the same as Qifeng's egg sponge. One is the split egg method. The other is the whole egg method. Your formula is halved. Obviously your fingers are much bigger than mine. Don't make tiramisu. It's still cute with little fingers. -
Cooking ingredients
Cooking Steps
Step1:Preparation of material
Step2:Pour 15 grams of sugar and protein into the bow
Step3:Beat with eggbeater until stiff foamin
Step4:Pour 10 grams of sugar and yolk into another large bow
Step5:Beat until thick and whit
Step6:Dig half of the egg white and paste it into the yolk. Sift in half of the flour. Mix wel
Step7:Add the remaining half of the batter and flour. Mix wel
Step8:Into a round mouth flower mounting ba
Step9:Extrude a long bar in a baking pa
Step10:Put it in a preheated oven of 190 degrees. Middle layer. Heat up and down. Bake for 810 minutes
Step11:Gold on the surfac
Cooking tips:I should have added the white sugar to kill the protein. I lost my mind and poured all the white sugar in. But it doesn't seem to matter. You can also cut the bag directly without using a flower mouth. There are skills in making delicious dishes.
