Fingers and biscuits

　　If you're used to eating a mouthful of bubbles, come and enjoy the beauty of the finger biscuit bubbles!

WHAT YOU NEED

Ingredients

Low flour 100 grams
Three eggs.
80 grams of butter
160 grams of milk
200 grams of cream
A spoonful of sugar
20 grams of sugar (cream)
1/2 teaspoon of salt

How TO MADE Fingers and biscuits

Steps 1 to 4

1. Put the milk thistle salt, sugar thistle and butter together in the pan and stir over low heat until the butter is completely melted.

2. When boiling, pour the screened flour all at once, stir until the flour is completely wet, and turn off the fire.

3. When the dough cools down to less hot, add the scattered eggs three times, stir completely until the dough absorbs the eggs, and then add again.

4. Put the dough in a bag of flowers, cut the front end, and squeeze out a long strip of about 10 centimeters.

Steps 5 to 8

5. Bake in the oven at 210 degrees for 15 minutes until the bubble expands, then reduce to 180 degrees for 25 minutes until the surface turns yellow-brown.

6. Soft cream with sugar

7. Two holes are drilled in the bottom of the bowl with a flower mouth, and the cream is squeezed in.

8. Then, squeeze the cream on top of the puff, and add the cherries to decorate.

Handy cooking tips

　　The average finger cookie is 15 centimeters long, which I think is too long to eat, and personally I feel about 10 centimeters.