Finger cake

Overview

Using the Chef's eclair mold, you can not only make puffs, but also regular shaped crispy finger cakes. The most common name for finger cakes is Lady Finger, so named because its shape resembles a finger. In fact, its traditional name is SavoiardiCookie. Although it is called a biscuit, it is a sponge cake with a long history. General biscuits use butter to create a crispy texture, but the batter of finger cakes is made from sponge cake, using whipped egg white as the leavening agent, adding stirred egg yolks, then sifting in flour, mixing well, extruding into long strips, sifting with powdered sugar and baking. Due to the small size of each strip, during the baking process in the oven, the water in the batter evaporates quickly, resulting in a hard and crisp texture similar to biscuits. The sifted powdered sugar will also form a sweet crispy shell, creating a rich and layered taste. The freshly baked finger cakes have a crispy texture and rich egg flavor, and can be eaten directly as a snack. However, due to its porous texture, it easily absorbs moisture. It is precisely because of this characteristic that it can react wonderfully with the wine and sugar liquid in desserts. Use it to make tiramisu, which can not only fully absorb the coffee liquid and carry the weight of the coffee liquid, but also make it soft and soft while maintaining its shape without being soggy and deformed.

Tags

• baking
• cake flour
• corn starch
• egg white
• egg yolk
• baking soda
• fine sugar
• lemon juice
• powdered sugar

Ingredients

Steps

1. 1 Preheat the oven, add a little sugar to the egg yolks, and beat with a whisk until the color becomes lighter and the volume becomes larger, set aside

   

2. 2 Add a few drops of lemon juice (optional) to the egg whites, beat with a whisk until the fish eyes are foamy, add 1/3 of the fine sugar and continue beating

   

3. 3 Beat until the texture is clear, add 1/3 of the fine sugar, and continue to beat

   

4. 4 Beat until the curved hook is lifted, add the remaining fine sugar, and beat until hard peaks form, and lift into small right angles

   

5. 5 Take 1/3 of the beaten egg whites and egg yolks, and mix well using a cross-turning motion from the bottom

   

6. 6 Do the same thing until the egg yolks and beaten egg whites are completely mixed

   

7. 7 Sift in the mixture of flour and cornstarch (you can add 2 grams of baking soda to make the finished product more three-dimensional and full)

   

8. 8 Put it into a piping bag with a cutout and squeeze it into the groove of the kitchen mold as evenly as possible. Smooth the sharp corners gently with your fingers, and then sift a little powdered sugar on the surface (optional)

   

9. 9 Place in the middle rack of the preheated oven, set the upper and lower heat to 165 degrees, turn on the hot air circulation, and bake for about 12-15 minutes. The specific time and temperature should be increased or decreased according to the actual temperature of different ovens

   

10. 10 When finished, let it sit in the oven for ten minutes, take it out, turn it upside down and unmold it, and let it cool on a wire rack. The demoulding was very clean with no sticking. Be careful not to break the sugar shell on the surface when flipping it upside down