Finger biscuit

low powder:35g sugar (for protein):12g sugar (for yolk):6g egg:1 https://cp1.douguo.com/upload/caiku/f/4/7/yuan_f47d07990f5b4128945b3a7f4781e1a7.jpg

Finger biscuit

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Finger biscuit

I used Jun's prescription, but I reduced the sugar by 35%.

Cooking Steps

  1. Step1:Material phot

  2. Step2:Egg yolk with suga

  3. Step3:Mix wel

  4. Step4:Protein and suga

  5. Step5:To keep the pattern dr

  6. Step6:Egg yolk protein mi

  7. Step7:Sift in low powder, cut and mix. Pour into mounting ba

  8. Step8:Baking pad oil pape

  9. Step9:Squeeze the batter into the baking pa

  10. Step10:Put in the preheated oven. 180 ℃. 10 minute

  11. Step11:Out of furnace. Small brittleness. Large outer brittleness and soft insid

Cooking tips:There are skills in making delicious dishes.

Chinese cuisine

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How to cook Finger biscuit

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