Finger Biscuits

Name: Finger Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Arowana low-gluten wheat flour; 30g White sugar; 2 pcs egg; Some Powdered sugar

by lin leisurely

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The Chinese New Year will be celebrated in less than a month. During the Chinese New Year, it is a good choice to make some biscuits, whether it is a souvenir for children or for entertaining children.
I like to choose finger biscuits, because it is a very simple and very suitable for children to eat, especially without oil, and I use very little sugar. Of course, finger biscuits are also very suitable for children’s small hands. , Loved by children. "

Ingredients

Finger Biscuits

1. Ingredients are prepared.

2. The egg yolk and egg white are separately put into a water-free and oil-free container, and the egg yolk is beaten with a whisk until the volume is enlarged and thickened.

3. Add 30 grams of white sugar to the egg whites several times: add a small amount of white sugar when whipping a large bubble with an electric whisk; when the white becomes very delicate, add white sugar again to continue whipping; add white when the egg white is patterned The sugar continues to beat.

4. When you lift the whisk, there will be a hook, add the remaining white sugar and continue to beat until the whisk is straight and dry and foamy when you lift the whisk, and the egg whites are over.

5. Put one-third of the egg whites into the egg yolk paste and mix well.

6. Pour the remaining egg whites into the egg yolk paste and mix it with a spatula until you can see the egg white patterns.

7. Add the sieved Arowana low-gluten wheat flour and mix quickly to form a batter.

8. Put the batter into a piping bag, cut a 2cm opening, squeeze the batter into a baking pan lined with greased paper, sieve powdered sugar evenly on the batter, let it stand for one minute, and sift again. Put it in a preheated oven, 180 degrees, middle level, about 12 minutes, after baking, take it out with oil paper and put it on the baking net to cool down. Remove the biscuits, brush off the excess powdered sugar with a brush.

Tips:
1. My formula contains very little sugar, which is suitable for people who don't like too sweet. Because the sugar content is low, you need to dry the moisture when baking, otherwise it will not be crispy.
2. Cold finger biscuits are easy to absorb moisture, so they should be sealed and stored.
3. I sifted powdered sugar on the surface in order to make it look good, and it can be omitted if children eat.