How to make finger cakes

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  1. Separately beat the egg whites and egg yolks into a water-free and oil-free container.Beat the egg whites first, then add sugar in three batches and beat until stiff peaks.Lift up and beat.The noggin is in an upright state

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  2. Add sugar to egg yolks and beat with an electric egg beater until light yellow , relatively thick state

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  3.Put one-third of the egg whites into the egg powder paste and stir.Stir from bottom to top without making circles, and mix evenly until it becomes thick

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  4.Sifter into low Gluten flour, stir it up and down until there are no particles

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  5. Preheat the oven baking sheet to 170 degrees Cover with parchment paper, put the batter into a piping bag, and pipe the batter
  

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  6. Squeeze the batter and put it into the preheated oven, 170 degrees, middle layer, heat up and down, for about 15 minutes, the surface will be golden brown

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  7.After the baked finger cakes are cooled, they are put into small jars and sealed to prevent moisture return