Fingers crossed

　　The surface of baked finger biscuits has many small air holes, a bit like a sponge.It is because of this characteristic that finger biscuits are highly water-absorbing that they must be placed in a sealed container when stored, otherwise they are susceptible to moisture and do not taste crispy.

WHAT YOU NEED

Ingredients

Three eggs.
Protein two.
45 grams of fine sugar
70 grams of low-fat flour

How TO MADE Fingers crossed

Steps 1 to 4

1. 30 g of fine sugar is added to the protein and sent to the dry foam

2. Protein with 15 grams of fine sugar, dripped with a few drops of vanilla extract, beaten with an egg beater until thick and light in color

3. Take 1/2 of the protein to the egg yolk bowl, add 1/2 of the sifted flour, and use a scraper to stir the flour protein to the egg yolk evenly.

4. Repeat the above process, pour the remaining protein flour into the egg-making bowl and mix into a thick dough.

Steps 5 to 8

5. Place the mixed dough in a flower bag with a finger cookie mouth

6. The shape of the finger can be squeezed out of the tin plate.

7. After the whole is squeezed, put it in a preheated oven at 190 degrees, put the middle layer on fire, and bake for about 10 minutes until the surface is slightly golden yellow and loose in texture.

Handy cooking tips

　　Note: Since it doesn't need to be squeezed out, this cookie can actually be squeezed out without a squeeze, putting the dough directly into the squeeze bag, cutting a bite, and squeezing the dough directly out.2, after mixing the dough, squeeze it as soon as possible and put it in the oven to bake, otherwise it will cause evaporation, affecting the quality of the biscuits.3, finger biscuits are very water-absorbing, when exposed to air it is easy to absorb the moisture of the air becomes soft, so pay attention to sealed storage.4, finger biscuits are very tasty to eat directly, and are also used to make tiramisu.For more information, see the store's Tiramisu Square.