Health benefits
Eggs: nourish blood
Ingredients
Eggs ( two ) | Low-gluten flour ( 70g ) |
White sugar ( 30 grams used in egg whites ) | White sugar ( 20 grams used in egg yolks ) |
White vinegar or lemon juice ( a few drops ) |
How to make finger cookies
2.Place the two egg whites and two egg yolks into two bowls and set aside.Use a whisk to beat the egg whites until they become rough, add 30 grams of white sugar in batches, and use a whisk to beat until they become dry peaks
3. Add the remaining 20 grams of white sugar to the egg yolks and beat with a whisk until the egg yolks become thicker, lighter and larger in volume.
4.As shown below
5.Pour half of the egg whites into the egg yolk bowl, sift in half of the flour and mix evenly with a spatula
6. Sift in the remaining flour and egg whites and mix into a thick batter.Be careful not to over mix or mix incorrectly.This will cause the egg whites to defoam.
7.Pour the batter into the piping bag, and place a piece of oil paper or tin foil on the baking sheet.Use a medium-sized round-hole nozzle to pipe out strips of batter on the baking sheet.If you don't want to decorate, you can also use a plastic wrap instead.Preheat the oven to 190 degrees for five minutes.Place in the oven and bake for about ten minutes, until the surface is golden brown.A little crispy.When squeezing, be careful not to make it too fat
8.It’s done and tastes good
1.Prepare materials
Tips
After the batter is squeezed out It needs to be baked in the oven as soon as possible, otherwise it will cause defoaming and the finished biscuits will not be as good.The finished finger biscuits should be sealed and stored.
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