1. Prepare the materials
2. Separate the yolk and egg whites in two clean basins.
3. Mix the egg yolk of Ingredient A and 25 grams of caster sugar until the caster sugar melts.
4. Add material B protein with sugar (add in three times of fine sugar) and beat until hard foaming.
5. Scoop out one-third of the beaten egg whites and put them in the egg yolk liquid, stir evenly.
6. Pour back the remaining two-thirds of the egg whites and stir evenly.
7. Brush in low-gluten flour and stir evenly with a spatula.
8. Stir in the batter evenly.
9. Preheat the oven to 190 degrees, put the round piping nozzle into the piping bag, and then put the batter.
10. Line the baking tray with greased paper, and squeeze out a long strip on the baking tray.
11. Lower the heat above, bake at 190 degrees, bake the middle layer for 10 minutes, then move the baking tray to the upper layer, turn to 150 degrees and bake for 5 minutes.
12. Finger biscuits are out of the oven.
1. Finger biscuits are similar to sponge cakes. Mix the egg whites and egg yolks before adding flour.
2. The swelling of finger biscuits depends entirely on the egg whites, so the egg whites must be hard enough to make the squeezed biscuits shape.
3. Finger biscuits do not contain grease, so be sure to use greased paper.