Tiramisu Comes Standard, The Practice of Finger Biscuits~

Tiramisu Comes Standard, The Practice of Finger Biscuits~

1. Mix the egg yolks and sugar, put them in a butter bucket and beat; beat at a slow speed and beat at a medium speed for 2 minutes, then adjust to fast, the overall control is 5-6 minutes, and beat until tender yellow. When the time is up, adjust the speed quickly and slowly. Defoaming.

2. Pour the egg whites into the egg beater and pour the sugar in twice; beat at a slow speed first, mix the sugar and egg whites, when there is a little bubbling, pour in the remaining sugar, beat the sugar, and slowly slow down Adjust to medium speed, medium speed for 2 minutes to high speed, you can see the lines. The egg beater defoams from fast to slow speed, showing a wet chicken tail shape.

3. Stir the whipped egg white with the whipped egg yolk; stir with the whipped egg yolk, put 13 first, and then pour the remaining egg whites into the egg yolk. The mixing speed must be fast, otherwise the egg whites will defoam.

4. When the above liquid is not completely uniform, pour in corn flour and low-gluten flour, and mix well.

5. Put the egg liquid into the piping mouth and squeeze it into a long strip on the baking tray.

6. Sprinkle with powdered sugar, put it in a preheated oven, bake at 180 degrees Celsius for 10 minutes, and it's out of the oven~

Tips:

Crispy on the outside and soft on the inside, very suitable for babbling babies~