Finger Biscuit - low sugar and oil free pan(shou zhi bing gan di tang wu you ping di guo zhi )

Finger Biscuit - low sugar and oil free pan

Introduction:

"I've been working harder with the pan recently, and I've made another finger biscuit. The low flour in the original formula is replaced by ordinary flour, and the sugar in this formula is moderately sweet and slightly light. There was no oil added, including no oil brushing during soldering. The finished product is baked in a pan. The bottom is very crisp. If you want to eat the soft surface, you need to cook a little less. If you want to eat the whole crisp, you need to cook a little more. "

Production steps:

Step 1: the material is very simple, there are only four kinds: flour, starch, eggs, sugar. The production process is not troublesome, 45 minutes to eat homemade biscuits.

Step 2: separate the egg yolk from the protein, and keep the container clean without oil and water.

Step 3: beat the egg white for a while, add 10 grams of white sugar and drop a few drops of white vinegar.

The fourth step: continue to stir up the bubble and add 10 grams of sugar.

Step 5: beat to wet foaming (dry foaming if possible). Wet foaming: the triangular tip on the chopsticks will bend down. Dry foaming: the triangular tip will not bend.

Step 6: add 5 grams of white sugar to the egg yolk and beat until the sugar dissolves.

Step 7: scoop half of the egg yolk and mix well.

Step 8: then pour the yolk into the protein.

Step 9: mix the egg liquid evenly, or draw a cross, a word, in short, do not draw a circle, to prevent defoaming.

Step 10: mix the flour and starch in advance and sieve into the egg liquid.

Step 11: at this time, you can heat up the oil without brushing. The egg is still mixed evenly until there are no particles. It should be noted that the batter at this time should be thick with texture, without big bubbles and too thin. Otherwise, it means excessive stirring or incorrect stirring method, resulting in protein defoaming.

Step 12: there is no flower mounting bag, use a fresh-keeping bag, put it on a jar, and pour the egg liquid into it.

Step 13: squeeze the egg on one corner and knot at the other end.

Step 14: turn down the heat, cut off the corner of the bag, and then squeeze the biscuits on it. Only one side, when the surface doesn't stick to the hand, it's cooked. The whole process takes about 45 minutes.

Step 15: take a broken one. The taste and taste are very successful. The unsuccessful part is that the extruded shape is too ugly.

Materials required:

Ordinary flour: 55g

Corn starch: 15g

Eggs: 2

Soft sugar: 25g

Note: 1, the protein is not sent can also be baked into crisp biscuits, but hard. 2. It is baked over low heat, and the surface is not sticky. 3. The cut of the fresh-keeping bag should not be too big, otherwise it is not easy to control the flow and squeeze out a good-looking shape.

Production difficulty: ordinary

Technology: brand

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Shou Zhi Bing Gan Di Tang Wu You Ping Di Guo Zhi