Finger Biscuits
1.
Separate the egg whites from the egg whites. Beat the egg whites with a whisk until they are fish-eye bubbles, and add 1/3 of the fine sugar
2.
Continue to beat until the egg whites become thick, then add 1/3 of the fine sugar
3.
Continue to beat until the egg whites appear lines, add the last 1/3 of the fine sugar
4.
Continue to beat until the egg whites can be pulled out of short, non-bending sharp corners when the whisk is lifted. Mix the egg yolks with 10 grams of fine sugar and beat them.
5.
Pour the egg whites into the egg yolks, stir gently to mix (use a rubber spatula to stir from the bottom up, do not make a circle), sift in the low-gluten flour
6.
Stir gently (use a rubber spatula to stir from the bottom up, do not make a circle), put it into a piping bag, use a medium-sized round piping nozzle to squeeze out a long strip on the baking tray, and then put it in and preheat it. Oven-baked
Tips:
1. When mixing the egg whites and egg yolks, as well as the flour and egg batter, be careful to stir gently, use a rubber spatula (if you don't have a flat spoon if you don't have one, try to use a flat spoon) to mix up from the bottom, do not draw a circle to avoid defoaming;
2. Because there is no need to squeeze out the pattern, it is not necessary to use a piping bag and a piping mouth for this biscuits. Put the batter into the fresh-keeping bag and cut a mouth at the corner of the fresh-keeping bag to directly squeeze the batter;
3. When mixing the egg whites and egg yolks, you can turn on the oven to preheat. After squeezing the batter, put it in the oven and bake as soon as possible, otherwise it will affect the expansion of the batter;
4. Bake until the surface of the biscuits is slightly golden, watch them more in the last few minutes to avoid battering.
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