Peanut Fingers

Name: Peanut Fingers
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs protein; 1 piece yolk; 30g Sugar; 40g Low powder; 30g peanut powder; 5g Peanuts

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Eclairs are often used to make tiramisu, but what you don’t know is that after adding peanut flour and peanuts, the baked eclairs are better than tiramisu. It is not the soft taste of chiffon cakes, and it is not as hard as biscuits. It has a peanut aroma and a crispy texture on the surface, which gives this fingerbread a different taste. The taste is fragrant and crisp right out of the pan, and the cake will become soft after putting it in a bag. "

Ingredients

2 pcs Protein
1 piece Yolk
30g Sugar
40g Low Powder
30g Peanut Powder
5g Peanuts

Peanut Fingers

1. Add sugar to the egg whites in two batches and beat them.

2. Beat until you pull out the egg beater with a small hook.

3. Add the egg yolk and stir a few times.

4. Sift in low flour and mix a few times.

5. Then add peanut flour. Stir until you probably can't see the dry powder.

6. Put the batter into the piping bag.

7. Squeeze the batter into a finger biscuit mold and sprinkle peanuts on the surface.

8. Put it in the middle of the oven and bake at 160°C for 12 minutes. When it is out of the oven until it is not hot, use a scraper to demould the cake.

Tips:
1. Don't over-mix the batter, and don't delay the filling and squeezing of the batter for too long, otherwise it will easily defoam.
2. Stay in front of the oven for the last few minutes to prevent serious staining on the surface.
3. Direct demoulding is easy to tear, and it can be demoulded by gently pushing along the bottom with a scraper.
4. The peanuts are packed in ready-made bags, and you can also chop cooked peanuts by yourself.
5. The mold used is Xuechu 14 finger biscuit mold without sticking.