Chinese Food
Finger biscuit
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Savoiardi is a famous Italian crispy cake. It's an essential ingredient for tiramisu. It's also a fascinating biscuit. Although it's a biscuit, it doesn't contain a drop of grease. It's dry, soft and crispy, and it looks like a finger. So it's also called lady finger. Because it doesn't contain grease. This kind of biscuit is also very suitable for babies. I believe that children will like it very much. At the same time. Made finger biscuits. Tiramisu, naturally~
Cooking ingredients
Cooking Steps
Step1:Mix 3 yolks with 20g sugar. Separate the yolk and the egg white in advance. Use the normal size of the egg. No need to have a small home egg.
Step2:Mix well.
Step3:Sift in 35g of low gluten flour.
Step4:Stroke Z. stir until dry. Don't use the way of circle. Avoid the dough from getting cramped.
Step5:Add 15g of sugar to a mixing bowl with 2 egg whites. Start beating with an electric beater. Sugar can make the protein pass more stable. This recipe has been reduced. No more reduction is recommended.
Step6:Beat until there are small bubbles in the protein. Pour in 15g of sugar. Continue to beat.
Step7:Beat until stiff. That is to say, the egg beater will have a straight tip.
Step8:Mix the beaten egg whites into the yolk paste twice. Add half first.
Step9:Mix well by turning and cutting.
Step10:Sift in 35g of low gluten flour.
Step11:Use the scraper to mix and cut evenly.
Step12:Continue to pour in the remaining protein.
Step13:Turn and cut again to mix evenly.
Step14:Cut a small hole at the tip of the decoration bag and put it into the decoration mouth.
Step15:Pour the batter into the decoration bag.
Step16:Spread a piece of oiled paper on the baking tray. Squeeze the batter out of your fingers. If you want to make the shape more symmetrical and beautiful, you can use the mold. Otherwise, just like me, you can only get a flat and not so regular finger biscuit. In addition, pay attention to the space between the batters. When baking, the batter will expand. If it is too dense, it will stick together.
Step17:Put into the oven preheated to 180 degrees in advance. Bake at 180 degrees for about 15 minutes.
Step18:Don't take it out in a hurry after baking. Open the oven door and take it out in 5 minutes. If the newly baked finger biscuit is taken out at once, the gluten which is not easy to expand will collapse due to the sudden change of temperature difference between inside and outside. So first stay in the oven for a while, and then take it out after it cools down a little. This problem can be avoided.
Step19:The baked finger biscuits can be stored in sealed cans at room temperature. They can be eaten in two days.
Cooking tips:There are skills in making delicious dishes.
