Finger Biscuits
1.
Sift the flour. Separate the white and yolk of the two eggs.
2.
Add a few drops of vanilla extract to the egg yolks, mix with 20g of fine sugar, and use a whisk to beat until the color is whitish and the volume swells.
3.
Mix the egg whites with tartar powder, salt and a pinch of granulated sugar. Use a whisk to beat. Add all 35g of fine sugar in three times until you lift the whisk to pull out a short, sharp corner.
4.
Dig a mound of meringue into the egg yolk paste, mix well and add in all the remaining meringue. After mixing into a marble pattern, add the sifted flour, stir and mix quickly.
5.
The batter is put into a piping bag with a flat mouth flower mouth, and air bubbles are removed. Separate each one by a certain distance, and squeeze suitable long and short strips on the baking paper. Preheat the oven at 200 degrees.
6.
Sift a layer of powdered sugar evenly on the biscuit dough, and sift it again after one minute after the powdered sugar is absorbed.
7.
Put it in the preheated oven at 200°C and bake it for 11 minutes until it is colored. Take it out and let it cool and keep it sealed.
Tips:
Simply mix the batter well, it will defoam after a long time, causing the batter to be too thin and spread directly into a cake...
The icing sugar was not evenly sieved, and the sugar shell was not very even...
You need to observe it at any time until the last few minutes of baking. If you think the color is OK, you can take it out. It's easy to overheat...
Because I made two plates of macarons in the same period, they were all flat mouths, different sizes, and I got them wrong...makes my biscuits very fat...
Very delicious, maybe a little sweet? I'm not sure, my mother said it was too sweet, I think it's okay... It's very fragrant and crisp, and it's good to eat directly. It is easy to absorb moisture and keep it sealed.
