1. Put the egg yolks in a bowl, add 20 grams of powdered sugar, and mix well.
2. Sift in 35 grams of low powder.
3. Mix well.
4. Add 35 grams of powdered sugar to the egg whites and beat until dry and foamy.
5. Add half of the beaten egg white to the egg yolk paste and mix well.
6. Sift in the remaining low powder and mix well.
7. Add the other half of the beaten egg whites.
8. Stir into a smooth and smooth batter.
9. Spread a thin layer of butter on the mold, put the batter into a piping bag, and squeeze it into the kitchen non-stick mold.
10. Preheat the oven to 170°, roast the middle layer on the upper and lower heat for 15 minutes, turn off the heat and simmer for another 10 minutes at the remaining temperature, and then let it cool.
11. The cooled finger biscuits can be decorated with chocolate and sugar beads.
Tips:The flour must be added in batches, not all at once into the egg yolk, otherwise the egg yolk paste will not be stirred.
The finger biscuits are very soft, so they should be sealed and stored after being cooled to avoid moisture.
Because this biscuit does not contain a trace of grease, a thin layer of butter must be applied to the surface of the mold to prevent sticking before squeezing the batter.
