How to make finger biscuits

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  1. Completely separate the egg whites and yolks to ensure that the egg whites are clean and free of impurities and water droplets.Mix well.Weigh the cake flour and white sugar.

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  2. First put a quarter of the sugar into the protein bowl, beat the protein with an electric egg beater until thick When it thickens, add another quarter of the sugar and continue beating.

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  3. Beat until lines appear, then add a quarter of the sugar and beat again, gradually increasing the speed.

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  4. Beat the egg white liquid until patterns appear.When you lift the egg beater, you can see an upright triangle.Best for dry foaming.

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  5. Add the remaining sugar to the egg yolks and stir.

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  6. Stir until the egg yolk becomes light in color and puffy.

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  7. Pour the beaten egg yolk liquid into the egg white bowl.

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  8.Use the stirring technique to mix quickly.

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  9. Pour in the sifted flour and mix well using the same stirring technique.

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  10.The biscuit liquid becomes the ideal egg powder mixing state.

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  11. Preheat the mini oven to 135 degrees.Pour the cookie liquid into a piping bag.

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  12. Cut off the sharp corner of the piping bag.

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  13. Squeeze the biscuit liquid from the piping bag evenly onto the baking sheet and send it to the oven.

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  14. 135 degrees for about a quarter of an hour.

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  15.Finger cookies are ready! Sweet!