finger biscuits

Overview

I feel that your finger biscuits are to the egg yolk biscuits I made before, just like hurricanes are to whole egg sponges. One is the split-egg method, and the other is the whole-egg method. Junzhi’s recipe was reduced to half the amount, obviously Junzhi’s fingers are much bigger than mine. It’s not necessary to make tiramisu, it’s still cute on little fingers.

Tags

• pastries
• baking
• cake flour
• egg yolk
• vanilla powder
• fine sugar
• protein

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Pour 15 grams of white sugar and egg whites into a bowl

   

3. 3 Beat with a whisk until stiff peaks

   

4. 4 Pour 10 grams of white sugar and egg yolks into another large bowl

   

5. 5 Beat until thick and white

   

6. 6 Scoop half of the egg white batter into the egg yolks, and sift in half of the flour, mix well

   

7. 7 Add the remaining half of the egg white batter and flour and mix well

   

8. 8 Put into a round mouth piping bag

   

9. 9 Pipe out a long strip into the baking pan

   

10. 10 Place in a preheated 190-degree oven on the middle rack, with upper and lower heat, and bake for about 8-10 minutes

    

11. 11 The surface is golden brown