finger biscuits

Overview

The simplest and most common biscuits~very crunchy, can be used as snacks or snacks, and are also one of the essential raw materials for tiramisu.

Add the sugar to the egg whites in 3 batches and beat until stiff peaks form.
Pour the egg yolks and 10g of fine sugar into an oil-free and water-free container.
Beat until thick and the dripping marks will not disappear immediately.
Fold the egg whites and egg yolks together one at a time.
Pour the 4-mixed egg yolk paste back into the egg white paste.
The mixed egg batter should be fine, thick, and light yellow.
Pour in the low flour that has been sifted twice in advance and mix evenly.
The cut and mixed batter should also be thick, smooth, and light yellow.
Put the mixed batter into a piping bag.
Pour the batter evenly onto a baking sheet lined with greaseproof paper, preheat the oven to 190 degrees, turn on the heat to full power and lower the heat to half power, middle layer, for 10 minutes