Every day at four or five o'clock in the afternoon, it's the time of the baby's HIGHT TEA, this time I made him a fragrant and delicious finger cake, a small one, the baby held in his hand just right, the ingredients are pure, there are no additives, the best for the baby to eat...

WHAT YOU NEED

Ingredients

Two eggs.
70 grams of low-fat flour
20 grams of refined sugar (added to egg yolk)
30 grams of refined sugar (in added protein)

How TO MADE Finger cakes

Steps 1 to 4

1. Preparation of materials

2. Separating the protein from the egg

3. Release of proteins

4. The protein is beaten with an egg beater until it looks like a fish eye, add 1/3 of fine sugar, continue stirring until the protein becomes thick; add another 1/3 of fine sugar; continue stirring until the protein appears patterned.

Steps 5 to 8

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

6. Mix the egg yolk with 20 grams of refined sugar, pour the protein into the egg yolk and gently stir evenly until it is mixed.

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

8. Sifted low-fat flour.

9. Stir gently and evenly.

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

11. Put it in a bag, squeeze it out on a grill, and then put it in a preheated oven to bake.

12. Bake for 8 to 10 minutes until the surface is slightly yellow, then remove in the oven for a while.

13. Egg-flavored finger cake fresh from the oven.

14. .

15. .

16. It's a chocolate chip cookie, and the baby wants another one.

17. .

18. .

19. It's good for your face.

20. .

21. What's going on?

Handy cooking tips

　　When the surface is slightly yellow, it must be removed from the oven, so that it becomes crispy.