【Finger Biscuits】——Who said it has to be long?

Overview

Yes, I admit that making this biscuit is entirely a preparation for tiramisu, but we cannot ignore its own deliciousness~ In fact, I have always felt that this biscuit is not a biscuit in the true sense. Looking at the recipe and how to make it, it looks like an oil-free sponge cake. . . So this time, I just took it as the cake. And the shape, no one has stipulated that it must be long and finger-shaped, right? So I made two sizes of biscuits according to the cup size that I will use for tiramisu later. Hehe, it’s so convenient~~ Ingredients: 3 egg yolks, 3 egg whites, 50g fine sugar, 90g low-gluten flour, a few drops of vanilla extract

Tags

• baking
• afternoon tea
• snacks
• students
• egg yolk
• low gluten flour
• vanilla extract
• fine sugar
• protein

Ingredients

Steps

1. 1 Sift low-gluten flour and set aside;

   

2. 2 Add 30g sugar in portions to the egg whites and beat until dry foam

   

3. 3 Add a few drops of vanilla extract to the egg yolk and add 20g of sugar

   

4. 4 Use a whisk to beat the egg yolks until they are thick, light in color and enlarged in volume

   

5. 5 Add about 1/4 of the sifted low-gluten flour to the egg yolks

   

6. 6 Mix well

   

7. 7 Pour in 1/3 of the egg whites

   

8. 8 Mix well

   

9. 9 Pour back into remaining egg whites

   

10. 10 Continue to mix evenly

    

11. 11 Pour in remaining flour

    

12. 12 Mix well

    

13. 13 Put the batter into a piping bag

    

14. 14 Pipe out desired strips or rounds of batter into the baking pan

    

15. 15 Place in the middle rack of the preheated oven at 190 degrees for 10 minutes; take it out to cool and store it in a sealed container