Finger Biscuits
1.
Prepare the materials.
2.
Take two oil-free and water-free containers to separate the egg whites and yolks. Note that two egg whites are needed here, and the other can be reserved for other use.
3.
Add 20g of fine granulated sugar to the egg yolk and beat evenly with a manual whisk to form an egg yolk paste. Sift in 35g of flour and cut and mix evenly with a rubber spatula.
4.
The egg whites are added in three times with the remaining 35g of fine sugar and beat until the egg beater is lifted, so that the egg white paste does not fall.
5.
Add half of the whipped egg whites to the egg yolk paste, cut and mix evenly, sieve in the remaining 35g low-gluten flour, cut and mix evenly.
6.
Pour the egg yolk paste into the remaining whipped egg whites, cut and mix evenly.
7.
Put the piping bag into the cup, put the flanging on the quilt, and put the cut biscuit paste into the piping bag.
8.
First preheat the oven at 180 degrees for about 5 minutes. Cover the baking tray with greased paper, cut a small opening to extrude a long strip, and put the dried fruits that the child likes. It really looks like a finger, but this plate has not been released yet. I was eaten up by the child when I made the film. My oven is small, and I baked two plates of these ingredients.
9.
Bake the middle layer in the oven at 180 degrees for 10 to 15 minutes, then simmer for 10 minutes after turning off the heat.
10.
Baked.
Tips:
1. The baking time varies with different ovens, please set according to your own oven.
2. Add the flour in batches to avoid the egg yolk paste being too dry to stir.
3. Pay attention to the technique when cutting and mixing the batter, and do not draw circles when cutting and mixing up and down to avoid defoaming and swelling.
4. Due to the different sizes of eggs, the batter may be rare and dry. Just choose a moderate egg. The eggs I made this time are a bit larger, and the batter feels a little thinner, but it does not affect the taste.
5. The biscuits are fluffy and should be sealed and stored quickly after being baked to avoid absorbing moisture in the air and becoming soft.
