WHAT YOU NEED

Ingredients

Three eggs.
Protein two.
Fine sugar 35 g (protein)
Fine sugar 20 grams (egg yolk)
70 grams of low-fat flour
A few drops of perfume

How TO MADE Fingers crossed

Steps 1 to 4

1. Three egg yolks and two proteins are placed in separate containers.

2. The protein is cooked in an egg beater and 35 g of fine sugar is added in stages.

3. When the protein is frozen, add the remaining 35 g of sugar and continue stirring.

4. The protein can be frozen until it is dry, and the egg beater can be pulled out with a vertical pointed edge, as shown in the figure.

Steps 5 to 8

5. Add 20 grams of fine sugar to the egg yolk, add a few drops of vanilla extract, and use the egg beater to lighten the color and increase the volume.

6. Add 1/2 of the protein to the egg yolk bowl, add 1/2 of the sifted flour, stir evenly, stir from the bottom in a similar way to stirring, do not stir in circles, so that the protein does not melt.

7. Repeat the previous step and mix the remaining protein and flour into a uniform dough.

8. At this time, the dough should not have too large bubbles, nor should it be too thin, otherwise excessive stirring or improper preparation will cause the protein to evaporate.

9. The dough is placed in a flower bag, the pan is laid on tin or oil paper, and the flower mouth is used to squeeze out the striped dough.

10. Place the dough in a preheated oven at 190 °C for 15 minutes until the surface is golden yellow.

11. Isn't that beautiful?

12. Roasted finger biscuits have a crunchy texture and can be eaten directly or used to make tiramisu.

13.

Handy cooking tips

　　The baking time depends on the performance of the oven, the color of the biscuits can be observed at any time, baking to a slightly golden yellow can be done.