finger biscuits
Overview
The 5-week long vacation is over, and I’m back to my regular life. I haven’t been able to post for a long time. If you want to eat tiramisu, just bake a batch of finger biscuits to warm them up first. The recipe is from Thin Ash, with slight adjustments.
Tags
Ingredients
Steps
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After the egg yolks and whites are separated, add 10 grams of sugar to the egg yolks and stir evenly.
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Put the egg whites into a water-free and oil-free bowl and use an electric whisk to beat them
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During this period, add the remaining 15 grams of sugar in three batches. Add sugar for the first time when the egg whites turn into fish-eye bubbles, add sugar for the second time when they turn white and fine, and add sugar for the third time when lines appear.
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Lift the whisk and stop when you can pull out a short, upright sharp corner.
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Take half of the egg whites, add to the egg yolks, and mix evenly from bottom to top. Add the remaining egg whites and mix evenly.
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Sift in the flour.
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Stir evenly.
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Put it into a piping bag. I used a Wilton No. 3 piping nozzle (the writing type).
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Squeeze onto oil paper.
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Preheat the oven to 180 degrees, set the middle layer to high and lower heat, and bake for about 10 minutes.
