Fingers crossed

WHAT YOU NEED

Ingredients

One egg.
25 grams of refined sugar (protein)
Fine sugar (egg yolk) 8 g
35 grams of low-fat flour

How TO MADE Fingers crossed

Steps 1 to 4

1. Separate the eggs, add the yolk to the sugar, and disperse with a manual egg beater.

2. The protein is added to the sugar three times, and the dry protein is hit with an electric egg beater.

3. Take 1/3 of the protein and pour it into the chicken yolk, stir from the bottom to the top with a scraper, (do not stir in a circle), stir and then pour the egg dough all the way into the remaining protein, stir and stir, then sift into low powder, or turn from the bottom to the top, but quickly, to prevent foam.

4. Mix the dough well and put it in the bag, then cut the front of the bag, the mouth is small, put the oil paper on the pan, patiently squeeze the dough, as shown, with a gap.

5. Preheat the oven to 180 degrees 10 degrees.

6. Put it in the oven for 15 minutes, the color turns golden yellow, out of the oven!

7. Cool down, set the table.

8. Note: Finger biscuits are highly water-absorbent and must be securely sealed when stored.

9. Finger biscuits are also an ingredient in tiramisu!