Ladyfingers cake version

Overview

Making tiramisu is inseparable from finger biscuits. The finger biscuits we are making today are used to make tiramisu. Because the molds you buy are small strips, they look slightly different from the biscuits used for tiramisu, but the dosage and method are the same.

Tags

• baking
• afternoon tea
• cake flour
• corn starch
• egg
• white sugar
• baking soda

Ingredients

Steps

1. 1 Separate the egg whites and yolks, and put the egg whites into a water-free and oil-free basin

   

2. 2 Add 10 grams of sugar to the egg yolks and mix with hand until the color turns white and the volume increases

   

3. 3 Mix flour, cornstarch and baking soda in a bowl

   

4. 4 Add 30 grams of sugar to the egg whites in three additions. Beat the egg whites with a whisk until coarse and add one-third of the sugar

   

5. 5 When beating until fine, add one third of the sugar

   

6. 6 Beat the egg whites until they have obvious lines, add the remaining sugar

   

7. 7 Beat until the electrical appliance has a small short tip and it's ready

   

8. 8 Take one-half of the egg white and add it to the egg yolk liquid, mix well quickly, and use the same mixing method

   

9. 9 Pour the mixed egg batter into the remaining egg whites and mix well

   

10. 10 Completely mixed egg batter

    

11. 11 Sift in the flour

    

12. 12 Use the stirring and cutting method to mix well. Do not mix in circles to avoid gluten. The mixed paste will be fine

    

13. 13 Put into piping bag

    

14. 14 Squeeze it into the mold, and after squeezing it, shake it a few times to release any big bubbles. Preheat the oven to 170 degrees for 5 minutes

    

15. 15 Put the mold into the preheated oven, heat up and down to 170 degrees for 15 minutes, the surface will be slightly yellow

    

16. 16 Remove from mold after cooling