Barley Whole Grain Teething Finger Biscuits

Overview

Finger biscuits are a snack that is easy to make, not easy to fail, and has an excellent taste. It is generally made with whole eggs. The one I made today is made using the split egg method, which makes it more delicate and fluffy in texture.

Tags

• baking
• children
• cookies
• afternoon tea
• toddler
• children's day
• cake flour
• egg yolk
• vanilla powder
• fine sugar
• powdered sugar
• protein

Ingredients

Steps

1. 1 1Mix the egg yolks with 70 grams of sugar.

   

2. 2 Use a whisk to beat until thick and white. Set aside.

   

3. 3 Add the remaining 80 grams of sugar to 3 egg whites.

   

4. 4 Beat until wet foam.

   

5. 5 Add the meringue to the egg yolk batter in 5 minutes.

   

6. 6 Stir slightly but do not need to mix thoroughly.

   

7. 7 Mix the low-gluten flour and vanilla powder evenly and sift into the batter.

   

8. 8 Use a rubber spatula to mix the classification and egg batter in a cutting motion until there are no flour particles and it looks fluffy. Do not mix until it is smooth.

   

9. 9 Put the flat mouth nozzle into the piping bag, and then put the batter into the piping bag.

   

10. 10 Line a baking sheet with parchment paper and pipe finger-shaped batter onto it, leaving a gap in the middle. Sift powdered sugar on the surface of the finger batter to help shape it and increase crispiness, and then place it in the oven for baking.

    

11. 11 Baking: (The time and temperature are for reference only, please adjust appropriately according to the characteristics of your own oven) Preheat the oven in advance to 195 degrees for 8-10 minutes, and take it out of the oven immediately after baking.

    

12. 12 Finished product pictures

    

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15. 15 Finished product pictures