Cream finger biscuit(nai huang shou zhi bing gan )

Cream finger biscuit

Introduction:

"I've made two kinds of finger biscuits: whole egg biscuits and split egg biscuits. Suddenly found that Meng teacher's finger biscuit is the whole egg yolk version. This one needs to be tried. However, a little dizzy is that the last step of sugar powder was forgotten. When I was baking, I suddenly found that there was still a little bit of powdered sugar on the side. Ah, I had to make do with it. "

Production steps:

Step 1: prepare materials

Step 2: pour the powdered sugar into the egg yolk

Step 3: mix evenly by hand

Step 4: use the electric egg beater to beat the paste until the color is lighter

Step 5: mix the low gluten powder, baking powder and milk powder, and sift them into the egg yolk paste

Step 6: add almond powder

Step 7: mix into batter

Step 8: put it into the flower mounting bag with flat mouth

Step 9: squeeze into 4cm strips on the baking tray

Step 10: put it in the oven, middle layer, heat up and down 160 ℃ for 20 minutes, then simmer for 10 minutes

Step 11: the surface is golden, and it's out of the oven

Materials required:

Egg yolk: 50g

Powdered sugar: 30g

Low gluten powder: 30g

Baking powder: 1 / 4 teaspoon

Milk powder: 15g

Almond powder: 10g

Note: this time I don't want to install the flower mouth. It's the same to cut off the sharp corner of the flower mounting bag. When it's out of the oven, shovel up the biscuits when it's a little cool.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Huang Shou Zhi Bing Gan