How to make milky pumpkin finger cookies

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  1. Prepare the ingredients and set aside.Weigh the required ingredients.Weigh the low-gluten flour and pumpkin powder together

• 2. Prepare two clean, oil-free and water-free basins to separate the egg white and egg yolk.Do not drop the egg yolk into the egg white, otherwise the egg white will not beat.Put the separated egg white in Refrigerate for later use
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  3.First stir the egg yolk evenly, then add the milk powder and stir evenly p>

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  4. Let’s process the egg whites again.First, add a few drops of lemon juice to the egg whites, and then use an electric beater.When the eggs are whipped at high speed until the fish eyes are thick and foamy, add one-third of the white sugar

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  5.Continue to beat until the coarse foam becomes fine, add the second amount of white sugar, then beat until obvious lines appear, add the last amount of white sugar

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  6. Beat until dry and foamy, lift the whisk head and there will be small upright corners

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  7. Then mix the meringue and egg yolk paste together, take one-third of the meringue and mix it evenly into the egg yolk paste

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  8. Then pour it back into the meringue and mix evenly using the same technique

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  9.Sift in low-gluten flour and pumpkin powder, stir evenly

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  10.Put it into a piping bag and squeeze it into the baking pan

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  11.Put it into the preheated oven and bake at 170 for 20 minutes

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  12.After baking, take it out and let it dry until it is no longer hot and you can eat

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  13.Fat and short finger biscuits

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  14. Close-up internal organization

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  15.Finished Picture

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  16.Finished product picture