Since it is prepared for single-use tiramisu, it is prepared in a single quantity.If you're just eating finger cakes, you might want to make a few more, double the amount, and seal them.Finger cake is a simple and delicious cookie, fat-free, nutritious and healthy.It's like the egg yolk cookies I ate when I was a kid.If done in large quantities, the flour is added gradually to prevent bad mixing.

WHAT YOU NEED

Ingredients

20 grams of low-fat flour
One egg.
20 grams of fine sugar

How TO MADE Finger cakes - for tiramisu

Steps 1 to 4

1. Protein and egg yolk separation

2. Pour the protein into a bowl without oil or water, add two drops of white vinegar, and blow until bubbles appear.

3. Add one-third of the sugar powder and continue stirring.

4. After the protein is formed, add one-third of the sugar powder and continue stirring.

Steps 5 to 8

5. Add the remaining one-third of the powdered sugar.

6. Continue to release the protein in a dry bubble state, lift the egg beater, the egg juice is rectangular, and the bowl with the protein does not spill.

7. The yolk is dispersed and stirred until it is fluffy and white in color.

8. Pour the egg yolk into the protein and stir from the bottom up, taking care not to stir so as not to foam.

Steps 9 to 12

9. The flour is sifted, placed in the egg paste, still stirred from the bottom up, stirred evenly

10. Put it in a bag of flowers, squeeze out about ten centimeters of finger cake, leaving a gap between them.

11. Put in a preheated oven at 180 degrees, heat for 8 minutes, after the surface is colored, set the temperature to 150 degrees, continue baking for 7 minutes, take out to dry, seal and store