Finger Biscuits

Finger Biscuits

1. Add 20 grams of powdered sugar to the egg yolks and beat them with a manual whisk until slightly white

2. Sift in 35 grams of low-gluten flour

3. Mix well with a spatula

4. Add 35 grams of powdered sugar to the egg whites in portions and beat until dry and foamy

5. Take half of the beaten egg white and add it to the egg yolk paste and mix evenly

6. Sift in the remaining low-gluten flour and mix well

7. Add the remaining egg white

8. Stir evenly

9. Use a piping bag to squeeze out the cookie paste about 10 cm long

10. Preheat the oven, heat up and down at 160 degrees, put it in the middle, bake for 12 minutes, turn off the heat and simmer for 10 minutes

11. Please seal and store the baked finger biscuits after cooling

12. Delicious finger biscuits

Tips:

1. Because this biscuit is very loose in texture and easy to absorb moisture, please keep it sealed after cooling;
2. When mixing the batter, it must be stirred at the bottom, and must not be stirred in a circular motion.