Eclairs

Name: Eclairs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Egg white; 2 pcs yolk; 50g Caster sugar; 40g Low powder; 10g corn starch; 2g Baking soda (optional); a little Powdered sugar (decoration); A few drops Lemon juice (optional)

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Using Xuechu's Lightning Puff Mould, not only can make puffs, but also make crispy finger puffs with regular shapes.

The most common name for finger cookies is Lady Finger, which is named after its shape similar to a finger. In fact, its traditional name is Savoiardi Cookie. Although it is called a biscuit, it is a sponge cake with a long history. The general biscuits are made of butter with a crunchy texture, but the batter of the fingerbread is made of sponge cake. The egg white is used as a leavening agent, the stirred egg yolk is added, and the flour is sifted in, and then squeezed into a long strip. Sift with powdered sugar and bake. Due to the small size of each bar, the batter quickly evaporates during the baking process in the oven, resulting in a crunchy texture similar to biscuits. The powdered sugar on the sieve will also form a sweet crunchy crust, creating a rich layered texture. Taste.

The freshly baked fingerbreads have a crunchy texture and rich egg flavour, which can be eaten directly as a snack. But due to its loose texture, it is easy to absorb moisture. It is precisely because of this characteristic that it can react wonderfully with the liquor and sugar in the dessert. Use it to make tiramisu, it can not only fully absorb the coffee liquid, bear the weight of the coffee liquid, but also keep the shape from being wet and deformed while becoming soft and soft. So it is also often used to make tiramisu.

Ingredients

Eclairs

1. Preheat the oven, add a little fine sugar to the egg yolks, stir evenly with a whisk until the color becomes lighter and the volume becomes larger, and set aside

2. Add a few drops of lemon juice (optional) to the egg white, beat with a whisk until the fish eyes are soaked, add 1/3 fine sugar and continue to beat

3. Beat until the texture is clear, add 1/3 fine sugar, and continue to beat

4. Hit until the hook is lifted, add the remaining fine sugar, and beat until hard foaming, lift up a small right angle

5. Take 1/3 of the beaten egg white and egg yolk, and mix well with a cross from the bottom

6. Do the same until the egg yolk and beaten egg white are completely mixed

7. Sift in the mixture of low flour and corn starch (add 2 grams of baking soda to make the finished product more three-dimensional and plump)

8. Put it into a scissor piping bag, squeeze it evenly into the groove of the kitchen mold as much as possible, gently smooth the raised sharp corners with your fingers, and then sieve a little powdered sugar on the surface (optional)

9. Put it into the middle layer of the preheated oven, heat up and down at 165 degrees, turn on the hot air circulation, and bake for 12-15 minutes. The specific time and temperature should be increased or decreased according to the actual oven temperature of different ovens

10. After completion, let it stand in the oven for ten minutes, take it out and release it upside down, and let it cool on the drying net. The demoulding is very clean and there is no sticking. Be careful when inverting, don’t break the sugar shell on the surface

Tips:
1. In order to make the taste more crispy, I replaced part of the low flour with corn starch, and added 2 grams of baking soda as an auxiliary leavening agent. The traditional method is not to add it. However, the shape of the finished product is more three-dimensional and fuller. If you don't add it, it may be crispy on the outside, soft sponge cake on the inside, and the finished product is slightly thin, making it into tiramisu not beautiful enough.
2. The fine granulated sugar sifted on the surface for decoration can make the surface look smoother