Chinese Food
Cream finger biscuit
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There are two kinds of finger biscuits. The whole egg biscuit and the split egg biscuit. Suddenly I found that Mr. Meng's finger biscuit was all yolk. This one has to be tried. However, I was a little dizzy. I forgot the last step of powdered sugar. I suddenly found that there was a little sugar powder on the side when I was baking. Ah, I had to make do with it. -
Cooking ingredients
Cooking Steps
Step1:Preparation of material
Step2:Sugar powder into yol
Step3:Mix evenly by han
Step4:Use the electric eggbeater to beat until the color is lighte
Step5:Low gluten powder, baking powder, milk powder mixture, sifted into egg yolk past
Step6:Add almond powde
Step7:Mix into batte
Step8:Mounting bag, flat mout
Step9:Squeeze into 4cm strips on the baking tra
Step10:Put it in the oven. Middle layer. Bake for 20 minutes at 160 degrees. Keep simmering for 10 minutes after flameout
Step11:Golden on the surface. Out of the ove
Cooking tips:I don't want to install the flower mouth this time. Just cut off the sharp corner of the flower mounting bag. It's the same. When it's out of the oven, just cool it for a moment and shovel up the biscuits. There are skills in making delicious dishes.
