Finger biscuit(shou zhi bing gan )

Finger biscuit

Introduction:

"When it comes to finger biscuits, you must think of tiramisu. This kind of biscuit tastes fluffy and soft. It's good for white mouth. The prescription comes from "tuotuoma" and has been slightly changed

Production steps:

Step 1: Add 20 grams of sugar powder to the yolk and beat it with a manual beater until it turns a little white.

Step 2: sift in 35 grams of low flour.

Step 3: mix well with a scraper.

Step 4: add 35g sugar powder into the egg white to make it dry and foamy.

Step 5: take half of the whipped egg white and add it to the yolk paste. Stir well.

Step 6: sift in the remaining low flour and mix well.

Step 7: add the remaining egg white.

Step 8: mix well.

Step 9: squeeze out a biscuit paste about 10 cm long with a flower mounting bag.

Step 10: preheat the oven, heat 160 degrees up and down, put in the middle layer, bake for 12 minutes. Simmer for another 10 minutes.

Step 11: the baked finger biscuits should be sealed after being cooled.

Step 12: Delicious finger biscuits.

Materials required:

Low powder: 70g

Yolks: 3

Egg white: 2

Powdered sugar: 55g

Note: because this biscuit texture is very loose, easy to absorb moisture. Please keep it sealed after cooling. Make sure to mix the batter. Do not stir in circles.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Shou Zhi Bing Gan