Tiramisu cake must---Finger biscuits

Overview

Finger biscuits are named after their shape resembles fingers, but not all finger-shaped biscuits can be called finger biscuits. In addition to their beautiful appearance, real finger biscuits also have a crispy texture and elegant egg flavor. Ladyfingers may seem simple, but there are many ways to eat them. Eat it directly, it is a crispy and delicious snack; dip it in chocolate and you can feel the different aroma; more importantly, finger biscuits are also an essential ingredient for making tiramisu cake. Friends who love tiramisu like me may wish to try it.

Tags

• baking
• cookies
• afternoon tea
• egg
• low gluten flour
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Separate the egg yolks and egg whites; add 10 grams of fine sugar to the egg yolks, mix well, and beat until it becomes goose yellow and sticky.

   

2. 2 Add a little lemon juice to the egg whites and beat at low speed until coarse foam forms.

   

3. 3 Add 20 grams of fine sugar in three batches and beat at medium speed until dry peaks form.

   

4. 4 Add 1/3 of the egg whites to the egg yolk batter and mix evenly.

   

5. 5 Pour back into the egg whites and mix quickly to combine.

   

6. 6 Sift the flour and sprinkle it on the surface of the egg batter in batches. Gently stir the batter up and down until even.

   

7. 7 Put the batter into a round mouth piping bag, line the baking sheet with tin foil, and pipe out finger-shaped batter at intervals.

   

8. 8 Preheat the oven to 190 degrees, bake on the middle rack for 10-12 minutes until golden brown.