Finger Biscuits

Finger Biscuits

1. Separate the egg white and yolk

2. Beat the egg whites with a whisk until thick foam

3. 15g caster sugar added in portions

4. Beat with a whisk until dry foaming

5. Add 10 grams of caster sugar to the egg yolk

6. Beat well after mixing

7. Add the beaten egg whites to the egg yolks

8. Stir evenly with a spatula

9. Sift in low-gluten flour

10. Stir evenly from the bottom up

11. Put the mixed batter into a piping bag

12. Use a flat piping nozzle to extrude the shape, and heat the middle layer of the oven at 180 degrees, and bake for 10 minutes.

Tips:

①Do not stir in a circular motion when stirring the egg white, egg yolk and flour to avoid defoaming



②Bake the biscuits until the surface is discolored, turn off the heat and bake at the remaining temperature to avoid burning