Finger Biscuits (lady Finger; Necessary Material for Tiramisu
1.
Spread wax paper on the baking tray and draw lines on the back of the wax paper for later use. The interval is about 5 cm, with a 2.5 cm interval between each 5 cm. Put a little oil on the 4 corners of the baking pan, put wax paper on it, and fix the wax paper. Preheat the oven to 400 degrees Fahrenheit and 200 degrees Celsius.
2.
The eggs are best left at room temperature half an hour earlier
3.
Add 1/4 cup (cup) of granulated sugar to the egg yolk
4.
Stir at medium speed for 5 minutes with a whisk, and stir until the egg liquid thickens and becomes milky white, as shown in the comparison above. After stirring, put it aside for later use
5.
Before stirring, add cream of tartar and a little lemon juice to the egg whites. Tartar powder makes the egg whites easier to whipped and is more fluffy. Lemon juice can also be substituted, but I personally think that cream of tartar is better.
6.
Stir the egg whites for about 40 seconds
7.
Gradually add 1/4 cup (cup) of granulated sugar. Remember to add white granulated sugar little by little while stirring.
8.
Stir the egg mixture for about 5 to 8 minutes, until the egg white can make a sharp end as shown in the figure
9.
Sift the flour into the beaten egg yolk
10.
Add less than a teaspoon of refined salt
11.
Add a little beaten egg whites, stir clockwise from the bottom, try to keep most of the bubbles in the egg whites, add all the remaining egg whites in two batches
12.
Be careful to keep as many bubbles as possible
13.
Roll the piping bag and stuff it into the piping mouth to prevent egg liquid from leaving below
14.
Tip: Put half of it inside first, so that it's easy to operate when you squeeze it out
15.
Use a piping bag to squeeze the mixture into a baking tray, and then sprinkle with powdered sugar
16.
Put it in the preheated oven at 400°F and 200°C, bake for 8 to 10 minutes, soften for 8 minutes, if you want to make tiramisu, bake for 10 to 11 minutes
17.
Let it cool for a minute or so and use a butter knife to gently scrape the biscuits from the wax paper. Note: Separate the biscuits from the wax paper when the biscuits are not cooled, otherwise the biscuits will stick to the wax paper
Tips:
The oven should be preheated to 400 degrees Fahrenheit and 200 degrees Celsius; the tartar powder can be replaced with lemon juice. Tartar powder is recommended; take out the biscuits from the oven for 1 minute and separate the biscuits from the wax paper.
