Finger biscuit(shou zhi bing gan )

Finger biscuit

Introduction:

"This is my first work. Let's have a look. I don't think it's troublesome to take photos. I haven't served any dishes. I'm not afraid of trouble today. The prescription refers to the prescription of wusiyuan people. Thank you for sharing

Production steps:

Step 1: put 3 yolks and 2 whites in 2 pots

Step 2: add 30g white sugar into egg white twice and beat until hard foaming. Lift the egg beater to form a small upright point. After wet foaming, pay attention to observe. Don't beat too much into cotton wadding. I've been hit twice or thrice.

Step 3: add 10 grams of sugar to the yolk and beat until thick. Lift the beater and drop it slowly

Step 4: add 1 / 3 protein cream into egg yolk paste, cut and mix well

Step 5: add the remaining protein cream into the egg yolk paste, cut and mix well

Step 6: sift in 75g low flour and 1g vanilla flour

Step 7: carefully cut and mix into dry powder

Step 8: put it into the flower mounting bag or fresh-keeping bag, squeeze it into the baking tray covered with oil paper, and leave a little gap. Send to preheated oven, 190 degrees, 10 minutes

Step 9: take off the biscuits carefully while they are hot, cool them and put them into the fresh-keeping bag to avoid moisture and softening

Materials required:

Egg yolk: 3

Egg white: 2

Low powder: 75g

Refined sugar: 40g

Vanilla powder: 1g

Note: after sifting in the powder, it is necessary to mix it carefully and quickly without dry powder to avoid excessive defoaming

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: Vanilla

Chinese PinYin : Shou Zhi Bing Gan