Finger biscuits - sweet and fragrant, baby’s favorite

Finger biscuits - sweet and fragrant, baby’s favorite

Overview

There are many tiny pores on the surface of the baked finger biscuits, a bit like a sponge. It is precisely because of the strong water absorption of finger biscuits that they must be placed in a sealed container when stored, otherwise they will easily get damp and the taste will not be crispy.

Tags

Ingredients

Steps

  1. Add 30g of fine sugar in portions to the egg whites and beat until dry peaks form

    Finger biscuits - sweet and fragrant, baby’s favorite step 1

  2. Add 15g of fine sugar to the egg whites, add a few drops of vanilla extract, and beat with a whisk until thick and light in color

    Finger biscuits - sweet and fragrant, baby’s favorite step 2

  3. Take 1/2 of the egg whites into the egg yolk bowl, add 1/2 of the sifted flour, and use a spatula to mix the flour, egg whites, and egg yolks evenly

    Finger biscuits - sweet and fragrant, baby’s favorite step 3

  4. Repeat the above process, pour the remaining egg whites and flour into the egg bowl, and mix into a thick batter

    Finger biscuits - sweet and fragrant, baby’s favorite step 4

  5. Put the mixed batter into a piping bag fitted with finger cookie tips

    Finger biscuits - sweet and fragrant, baby’s favorite step 5

  6. In a baking pan lined with tin foil, squeeze out the shape of your fingers

    Finger biscuits - sweet and fragrant, baby’s favorite step 6

  7. After everything is squeezed, place it in a preheated 190° oven on the middle rack, with upper and lower heat, and bake for about 10 minutes, until the surface is slightly golden and the texture is crispy

    Finger biscuits - sweet and fragrant, baby’s favorite step 7