finger biscuits

Overview

I made this finger biscuit just for making tiramisu. A little butter is added to the recipe to make the biscuits crispier and more fragrant after baking. They are delicious when eaten directly. Make enough to make tiramisu, and give the rest to my mother-in-law. She loves these crispy and chewy biscuits. The baking oil uses the butter in the cheese, and the biscuits are more crispy and fragrant with the butter.

Tags

• baking
• children
• cookies
• afternoon tea
• butter
• cake flour
• egg
• sugar

Ingredients

Steps

1. 1 Egg yolk protein separation

   

2. 2 Put the egg whites into an oil-free and water-free basin, stir at low speed until large bubbles form, add 10 grams of sugar

   

3. 3 Turn to high speed and stir until the foam becomes fine. Add 10 grams of sugar

   

4. 4 Continue to stir at high speed until there are obvious lines, then change to low speed and stir again. Observe while stirring. Stop stirring immediately when you lift the whisk and there is a sharp triangle. Do not over-whip the egg whites.

   

5. 5 Sift the low-gluten flour twice in advance

   

6. 6 Add 5 grams of sugar to the egg yolks and mix well

   

7. 7 After the butter melts, add it and mix thoroughly

   

8. 8 Take a small amount of beaten egg whites and mix well

   

9. 9 Pour back into remaining egg whites

   

10. 10 Mix well

    

11. 11 Sift in half of the low-gluten flour and mix well

    

12. 12 Mix well and sift in the remaining low-gluten flour

    

13. 13 Stir evenly to form a biscuit batter

    

14. 14 Put it into a piping bag. I didn't use a piping tip and just cut a slit in the piping bag. It’s easy to put the piping bag in the cup

    

15. 15 Squeeze it into the baking pan

    

16. 16 Preheat the oven to 160 degrees for 5 minutes, place it on the second shelf below the oven, and bake for 10 minutes

    

17. 17 Baked ladyfingers.