finger biscuits

Overview

Finger biscuits are an essential ingredient for making tiramisu. It is easy to defoam when mixing, so pay attention to the technique and avoid taking too long. Based on Teacher Jun's recipe, the amount of sugar is reduced and the taste is slightly sweeter.

Tags

• baking
• afternoon tea
• students
• cake flour
• egg
• white sugar

Ingredients

Steps

1. 1 Preparation materials: 2 eggs (about 60g each), 25g white sugar (30g for Junzhifang), 70g low-gluten flour. Separate the egg whites and egg yolks from the eggs and place them in clean basins without water or oil.

   

2. 2 Beat two egg yolks with 5 grams of white sugar (Jun's recipe is 20g) until sugary and the egg yolks become smooth.

   

3. 3 Whip egg whites: Divide 30g of white sugar into three equal parts and add in three times. For the first time, if fish-eye bubbles form in the egg whites, add the first part of sugar; for the second time, beat the egg whites until they are as fine as cotton and add the second part of sugar; for the third time, beat the egg whites until texture appears, add the last part of sugar, and beat until dry foam, that is, when you lift the egg beater, you can pull out hard, upright small corners that do not bend.

   

4. 4 Add one-third of the egg whites to the egg yolks, and mix evenly using the stirring technique. Do not stir in circles.

   

5. 5 Add the remaining 1/2 of the egg whites and continue to mix evenly. Pour the mixed egg yolk paste into the egg white bowl and continue to mix evenly.

   

6. 6 At this time, preheat the oven to 175 degrees. Then sift in 70g of low-gluten flour, and continue to mix gently and quickly using the mixing technique to mix evenly. Ladyfingers defoam easily, so work quickly.

   

7. 7 Put the round nozzle into a piping bag, and put the evenly mixed batter into the piping bag.

   

8. 8 Squeeze out a long even finger-shaped strip, put it into the middle rack of the oven, and bake at 175 degrees for about 20 minutes (please adjust the temperature and time according to the temperament of your oven). When making tiramisu, I prefer to squeeze two layers of the same biscuit, so that the biscuit is thicker (the one in the upper right corner of the picture) and is not easy to soak when dipping it in coffee wine. If the squeezed cookies are thick, extend the baking time appropriately.

   

9. 9 Take out to cool and put into airtight box. Ladyfingers are easy to regain moisture. Pay attention to inspection.

   

10. 10 Store in sealed box.