1. Prepare the ingredients
2. When the egg whites are beaten with a whisk until the foam is thick, add 30 grams of fine sugar in batches to beat the egg whites. Lift the whisk to pull out the sharp corners.
3. Add 20 grams of white sugar to the egg yolk and beat until the egg yolk becomes thicker, lighter in color, and bulky
4. Put one-half of the egg whites into the egg yolk bowl
5. Sift one-half of the flour and mix evenly, do not stir in circular motions to avoid defoaming
6. Finally add the remaining egg whites and flour and mix well
7. Put it in a piping bag
8. Squeeze out the strips of batter (I used a gold plate, I don’t know why there are textures after squeezing it out, it is best to use the built-in baking pan, pad oil paper to squeeze the strips of batter) preheat the oven in advance, bake at 175 degrees for 13 minutes, the surface Golden
Tips:1. Because there is no need to squeeze the pattern, do not use the piping bag and the piping nozzle, just put it in the fresh-keeping bag and cut a mouth, you can directly squeeze the batter;
2. After the batter is mixed, it should be baked in the oven as soon as possible, otherwise it will cause defoaming and affect the quality of the biscuits;
3. Finger biscuits are very absorbent, and they are easy to become soft when exposed to the air, so they should be sealed and stored;
4. The oven temperature is for reference only.
