Finger biscuits are oil-free, and I put very little sugar in them, which is a low-sugar biscuit without oil.

WHAT YOU NEED

Ingredients

Two eggs.
5 grams of refined sugar (with egg yolk)
Fine sugar (in added protein) 15 grams
70 grams of low-fat flour

How TO MADE Fingers crossed

Steps 1 to 4

1. The yolks and proteins of the eggs are separated and the proteins are beaten with an electric egg beater to form a fish-eye bubble.

2. Add 1/3 of fine sugar and continue stirring to thicken the protein.

3. Add 1/3 of the refined sugar and continue stirring until the protein turns into a pattern.

4. Add the last 1/3 of fine sugar and continue stirring until the protein pulls out the short, pointed corners that do not bend when lifting the batter.

Steps 5 to 8

5. Mix the egg yolk with 5 grams of fine sugar and disperse (preferably stir for a while with an electric egg beater until the color fades)

6. Pour the protein into the egg yolk and gently stir evenly so that it mixes.

7. (Stir from the bottom up with a rubber scraper, do not circle)

8. Sieve into the low-fat flour and gently stir evenly, using the same method as in the previous step.

9. It can be placed in a preheated oven by squeezing long bars out of the oven plate with a circular mouthpiece.

10. Oven 190 degrees, medium, about 10 to 15 minutes.

11.

Handy cooking tips

　　The shape of the dough in the bag is always so unpleasant, it seems to take a lot of practice.2 Sift the flour beforehand and pour as soon as possible when the egg whites and egg yolks are evenly mixed.