Finger Biscuits

Finger Biscuits

1. All materials

2. The eggs are divided into two oil- and water-free stainless steel basins

3. Add 15 grams of powdered sugar to egg yolks and mix well

4. Add egg whites to one third of the remaining powdered sugar.

5. Make fisheye bubbles and add one-half of the powdered sugar

6. Make the lines and add all the remaining powdered sugar

7. It's OK if you hit ten

8. Add one third of the egg white paste and stir in the egg yolk paste evenly

9. Stir the even egg yolk paste into the remaining half of the egg white paste and stir up and down

10. Just mix well

11. Sift in low-gluten flour and stir up and down

12. Mix well and that's it

13. Put in a piping bag

14. Squeeze it into the oven and bake on the upper and lower fire for 10 minutes and then adjust to 150 degrees for the upper layer and bake for 3 minutes.

Tips:

Precautions. When dividing the egg, the egg white should not fall into the egg yolk. The basin must be oil-free and water-free. The egg yolk paste must be turned upside down. Avoid defoaming.