How to make finger cakes

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  1. Prepare all the following materials.It is recommended to sift the low-gluten flour three times and set aside.

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  2.First separate the egg white and egg yolk.Tips (the egg-beating basin containing egg whites must be free of water and oil)

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  3. will fluff Use a spatula to twist and pull out the marshmallows, pour them into the egg whites and set aside at room temperature.Don't be afraid that egg whites are not easy to whip at room temperature because they contain fluff.

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  4.Egg yolks and powdered sugar...

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  5.Use an electric egg beater to beat the above until puffy and white.

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  6.As shown in the picture, the egg paste is ready and ready to use.

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  7. Follow step 3 and beat the egg whites with fluff marshmallow added.Keep the egg beater at a low speed.Beat slowly until smooth and smooth.

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  8.Add a few drops of red coloring.You don’t have to add friends who don’t like it.

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  9. Continue to beat until hard foaming state: as shown in the picture, when you lift the egg beater, there will be a straight peak.Just a small tip.

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  10. The above beaten meringue is quickly mixed with the egg yolk paste in step 6 and mixed well.Can.

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  11. Pour in the sifted low-gluten flour and use a spatula to stir from the bottom to mix evenly., be sure not to stir in circles! If the meringue is stirred in circles for a long time, it will defoam...

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  12.Put it into a piping bag.The large round piping nozzle I used...No If you have a piping tip, you can also just cut the piping bag into a round opening with a diameter of 1 cm.

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  13.The length of each strip is about 7 cm.

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  14. Preheat the oven to 180 degrees for 5 minutes in advance, and then set the middle layer of the baking pan to 160 degrees for 18 minutes.

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  15.I like light colors.This soft cake has a soft texture like a macaron and is suitable for toothless elderly people and children.If you like it crispier, bake it for 5 to 8 minutes longer.