Chinese Food
Finger biscuit (for tiramisu)
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Valentine's Day is coming. I'm going to give you tiramisu. In the past, tiramisu was made by buying imported finger biscuits from a certain treasure. The price is not cost-effective. So today I'll give you a recipe for finger biscuits.
Cooking ingredients
Cooking Steps
Step1:Egg white and yolk separat
Step2:Add 50g of protein and sugar to dry foaming (preheat oven at 190 ℃
Step3:Egg yolk with 10g sugar and vanilla extrac
Step4:Beat the yolk directly without cleaning the eggbeate
Step5:Beat until the yolk is lighter and bigge
Step6:Spoon one third of the egg white into the yolk. Mix well
Step7:Return the mixed egg yolk paste to the egg white cream. Continue to mix it evenly in the way of mixing. The technique should be gentle to avoid defoaming
Step8:Sift the low gluten flour into the mixed egg batter. Use a hand beater. Rotate the beater with one hand. Use the beater to extend the edge of the batter to pull it from the bottom
Step9:No dry powde
Step10:Put the baking paper on the baking tray. I fold it in the middle. The length of the paste is impressive
Step11:Put the batter in the decoration bag. Then squeeze it on the baking tray
Step12:Put it in the oven. 190 ° middle layer. 1012 minutes. The surface is golden
Step13:When the finger biscuit is cold, it's easy to take it off the baking paper
Cooking tips:1. The protein must be dried and foamed. 2. Each oven has a different temper. If you can, your relatives will stare at it for a while in front of the oven for the last few minutes. The surface is golden. You can also turn on the hot air. 3. If it's cool or not easy to take, put it in the oven and bake it at low temperature to make dishes delicious.
