Baby Finger Biscuits

Baby Finger Biscuits

1. Put the piping bag with a cup in advance.

2. Put the egg white and egg yolk in two oil- and water-free basins.

3. Add a quarter of the white sugar to the egg yolk and mix well.

4. Beat until the yolk is slightly whitish.

5. Add a few drops of lemon juice to the egg whites, and beat with a whisk until fish-eye bubbles. Add one-third of the sugar. Continue to beat, and put the remaining white sugar into the egg whites twice.

6. Beat until the egg whites and lift the whisk into an upright, straight hook. At this time, the oven can be preheated to 180°C.

7. Add the egg yolk to the egg whites in two times like a stir-fry, and stir from the bottom up. Gently mix the egg batter. (Don’t stir in circles)

8. The beaten custard is fluffy.

9. Add the flour to the egg batter twice and continue to mix the batter in the same way.

10. The stirred egg batter looks like the picture.

11. Pour the egg batter into the piping bag. Cut a small opening in the front of the piping bag.

12. Squeeze the egg batter onto a baking sheet lined with greased paper. Put it in the middle of the preheated oven at 180°C for about 12 minutes. You can bake the biscuits until they are slightly golden, and it is best to pay more attention to them in the next few minutes.

Tips:

1. After being baked, let it cool and keep it sealed immediately. This biscuit is particularly susceptible to moisture. 2. Because it was made for the baby this time, there is no piping mouth. If you want to make the finger biscuits for tiramisu, you need to squeeze the custard with the piping mouth. The shape should look better. 3. After squeezing the batter, put it in the oven as soon as possible to bake, otherwise it will affect the expansion of the batter. 4. You can leave it without lemon juice.