1. Separate the two eggs, the egg white and the yolk. Add 10g of white sugar to the egg yolk and mix well.
2. Add white granulated sugar to egg whites in three times and beat until moist foaming. Continue to beat until the pointed hook is erected, as long as the meringue will appear a sharp corner when the whisk is lifted.
3. Take half of the meringue and put it in the egg yolk, stir evenly with a spatula.
4. Pour in the remaining meringue and continue to mix evenly. Sift in the flour and stir evenly.
5. Prepare the flower piping bag, pour the batter into the flower piping bag, squeeze it into a long strip, squeeze it all, and prepare to put it in the oven. Turn the oven to 180 degrees for 14 minutes
6. Baked
Tips:The swelling of finger biscuits depends entirely on the egg whites, so the time to beat the egg whites and turn the dough into the batter is the key to success or failure. The egg whites are well beaten, and the squeezed out biscuits are shaped well.
