Finger biscuit(shou zhi bing gan )

Finger biscuit

Introduction:

"I feel that your finger biscuit is just like Qi Feng's egg sponge to the egg yolk biscuit. One is divided egg, the other is whole egg. Jun Zhi's formula is halved. Obviously, Jun Zhi's finger is much bigger than mine. You don't have to be a tiramisu. Little fingers are cute. "

Production steps:

Step 1: prepare materials

Step 2: pour 15g sugar and protein into a bowl

Step 3: beat with egg beater until hard foaming

Step 4: pour egg yolk and sugar into another bowl

Step 5: beat until thick and white

Step 6: dig half of the protein paste into the egg yolk, sift in half of the flour and mix well

Step 7: add the remaining half of the batter and flour, stir well

Step 8: load the round mouth decoration bag

Step 9: extrude the strip in the baking pan

Step 10: put in a 190 degree oven, middle layer, heat up and down, bake for 8-10 minutes

Step 11: the surface is golden

Materials required:

Yolk: 1.5

Protein: 1

Low gluten powder: 35g

Fine granulated sugar: 25g

Vanilla powder: 1 / 8 TSP

Note: should have been divided into white sugar to send protein, a distracted, the sugar all poured in. But it doesn't seem to matter. When squeezing paste, you don't need to cut the mouth of the bag directly.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Vanilla

Chinese PinYin : Shou Zhi Bing Gan