Cooking Steps

1. 

   Step1:Reference age - more than 10 months (non allergic ingredients) ingredients preparation - 2 eggs, 60g low gluten flour, 30g white sugar, 10g lemon juice cooking time - 40 minutes difficulty analysis - Primar

2. 

   Step2:Two eggs. Separate the white from the yolk. When separating the egg yolk and the egg white, pay attention not to mix the egg yolk in the egg white. The bowl of the egg white should be clean without oil or water, so as not to affect the later egg white.

3. 

   Step3:Add 10g white sugar to the yolk. Stir well.

4. 

   Step4:In the egg white. Squeeze in the lemon juice. Lemon juice can remove the smell of egg. It's also better to kill the protein. If there's no lemon juice, sprinkle two or three drops of white vinegar.

5. 

   Step5:Beat the egg white with a beater. Add a third of sugar.

6. 

   Step6:Add the second 1 / 3 white granulated sugar when beating the thick hair fish eye.

7. 

   Step7:Add the remaining 1 / 3 white sugar for the third time when beating to wet foaming.

8. 

   Step8:Continue to stir until the sharp hook is up. As long as the egg beater is lifted, a sharp corner will appear in the egg cream. The expansion of finger biscuits depends entirely on the elimination of protein. Therefore, the key to success lies in the elimination of protein and the turning of noodles and batters. The protein is good. The extruded biscuits are good.

9. 

   Step9:Take half of the cream and put it into the yolk. Turn it over with a spatula and mix well. Scoop half of the egg white cream into the yolk. It's also to make the yolk mix with the egg white faster and better.

10. 

    Step10:Pour in the remaining protein cream and continue to mix evenly.

11. 

    Step11:Sift in the flour and mix well. After sifting the flour, do not stir it in circles to avoid defoaming. Use the method of turning it up and down.

12. 

    Step12:Cut the small mouth of the decoration bag and put it into the decoration mouth. I use medium-sized round flower mouth. Pay attention when cutting the opening of the flower mounting bag. Don't cut it too big at one time to block the flower mounting mouth. There's still a chance to make minor adjustments.

13. 

    Step13:Pour in the batter. It can be refrigerated in the refrigerator in advance. The frozen bag can reduce the defoaming of egg liquid. Fold over the decoration bag. Cover it on the jar or cup. It's more convenient to transfer the batter. It won't stick to the decoration bag too much. The batter should be thick. It can't flow. If the batter can flow, it's protein defoaming. The baked finger biscuit may not rise. It's flat.

14. 

    Step14:Gril

15. 

    Step15:

16. 

    Step16:

17. 

    Step17:

18. 

    Step18: