Finger biscuit(shou zhi bing gan )

Finger biscuit

Introduction:

"For tiramisu It's delicious to eat alone... "

Production steps:

Step 1: sift the flour. Separate the yolk from the egg.

Step 2: add a few drops of vanilla essence to the egg yolk, mix with 20g of fine sugar, and beat with an egg beater by rubbing until the color turns white and the volume expands.

Step 3: mix the egg white with Tata powder, salt and a pinch of sugar. Use the beater to start beating. Add all 35g sugar in three times until you can pull out a short sharp corner by lifting the beater.

Step 4: dig a lump of protein cream into the egg yolk paste, mix well and add all the remaining protein cream. After mixing into marbling, add the sifted flour, and mix quickly.

Step 5: put the batter into the flower mounting bag with flat mouth, and drain the bubbles. At a certain distance between each, squeeze a short suitable strip on the baking paper. Preheat the oven at 200 degrees.

Step 6: sift a layer of sugar powder evenly on the biscuit, wait for the sugar powder to absorb for one minute, and then sift again.

Step 7: put into the preheated oven, 200 degrees, and bake for about 11 minutes until colored. Take it out and keep it sealed after cooling.

Materials required:

Yolks: 3

Egg white: 2

Low gluten powder: 70g

Fine granulated sugar: 55g

Tata powder: a little

Salt: a little

Vanilla: a few drops

Sugar powder: right amount

Note: simply mix the batter well, and it will defoaming after a long time, resulting in too thin batter to spread directly into a cake When sifting the sugar powder, the sugar shell is not very uniform You need to observe it at any time until the last few minutes of baking. If you think the color is OK, you can take it out. It's easy to overheat Because two makarons were made in the same period. They were flat mouthed and different in size. As a result, they got the wrong one It makes my biscuit fat Very delicious, maybe a little sweet? I'm not sure. My mother said it's too sweet. I think it's ok It's fragrant and crisp. It's good to eat it directly. It is easy to absorb moisture and keep it sealed.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Shou Zhi Bing Gan