How to make finger biscuits and egg slices

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  1.Egg yolk and egg white separation.

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  2.Egg white

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  3. Add 30g of fine sugar to the egg whites in three batches and beat until dry peaks form.When the mixture is puffy, add sugar for the first time and beat at high speed until there are sharp hooks.Add sugar for the second time until lines appear and the meringue is tilted and does not flow.Continue to add sugar for the third time until it is dry.Let it sit for a while.

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  4. Beat the egg yolks.There is no need to clean the egg beater used to beat the egg whites.Just beat the egg yolks directly.Add 30g of fine sugar at one time, mix well and then beat at high speed until the egg yolks swell and have lines but do not disappear.(It must not be thin! Otherwise it will be difficult to decorate and it will collapse.)

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  5. Pour the egg yolk liquid into the meringue, sift in the low-gluten flour, mix well, and use the stirring technique.It is better to mix the flour and egg liquid thoroughly until there are no small lumps.Do not draw circles to avoid defoaming.(I didn’t have time to take the photo)

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  6.Pour the mixed batter into a piping bag.I made a homemade piping bag tool using a large Sprite bottle, because every time I poured the cream into the piping bag, it made a mess, so I thought of some ideas and freed up my hands.It feels much easier than before.

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  7. Use a round hole for the decorating tip, or you can directly cut a small opening in the decorating bag and decorate directly.Line a baking sheet with parchment paper and pipe out long strips, since they are finger biscuits, or any shape can be used, feel free to use them!

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  8. After preheating the oven to 180 degrees, place the baking sheet directly into the oven, 175-185 degrees , 15 minutes, adjust appropriately according to each person's oven.It will be good when the surface of the batter appears burnt.It will become crispy after cooling and will not become soft when stored in a sealed box.