Finger cakes

　　Speaking of tiramisu, there's no shortage of Ladyfinger cookies.It and Mascarpone are known as the two great souls of Tiramisu.Finger biscuits are small biscuits that have a wide range of uses, not only can they be used to make tiramisu, but they can also be used to decorate other cakes, and they are crunchy and delicious to eat right away.The tongue is very monotonous, oil-free, healthy, delicious and nutritious.The recipe comes from Shinjuku.Baking: 190 degrees for 5 minutes and 150 for 10 minutes (so it's not too sticky, but it's also crispy)

WHAT YOU NEED

Ingredients

Two eggs.
60 grams of fine sugar
Low-fat flour 60

How TO MADE Finger cakes

1. The egg yolk is separated in two oil-free, water-free, clean bowls, 20 grams of refined sugar is added to the egg yolk, 40 grams of refined sugar is weighed, low-powder screened

2. Egg yolk and fine sugar until white

3. The protein is divided into three parts and added to the fine sugar to be distributed to nine (with a small crooked state)

4. Take a fist-sized protein cream and mix it evenly with the egg yolk.

5. Add one-third of the protein cream and mix evenly with the egg yolk with a scraper.

6. Pour the whole egg yolk into a bowl of protein cream and stir evenly.

7. Add the next one after sifting the low powder four times, cutting each time evenly and without particles.

8. The mixed biscuit dough is not liquid, if it is very thin and soft and liquid, that is, the protein is lost during the mixing process, then this finger biscuit is basically declared a failure.

9. The central circular flower mouth is placed in a flower bag, and the flower bag is placed on a cup for easy filling.

10. Bake evenly on the cloth to the desired length, 190 degrees for 5 minutes, 150 for 10 minutes.

Handy cooking tips

　　When mixing egg whites, as well as flour and egg paste, care should be taken to mix gently, using a rubber spoon (if not, try to use a flat spoon) from the bottom up, do not circle to avoid foaming.The oven can be preheated when the protein egg yolk is mixed.After pressing the dough, it should be put into the oven as soon as possible to bake, otherwise it will affect the expansion of the dough.