Healthy butterless finger biscuits
Finger biscuits are grease free. Especially butter. My mother doesn't like it. So I think this biscuit is very healthy. My family like it very much.
Step 1 . Beat the eggs into two pots. Add 20g white sugar to the egg yolk basin. Stir until melted
Step 2 . Add 10g white sugar to the egg whites and beat with an electric whisk.
Step 3 . Stir until the volume doubles. Add 10g white sugar. Continue to stir at a moderate speed
Step 4 . Stir until no dripping, add the last 10g of white sugar and continue to stir. Stir until hard foaming occurs. When you lift the egg beater, the egg white is short and straight.
Step 5 . Add one third of the egg white to the egg yolk solution
Step 6 . Pour it back into the protein and stir well
Step 7 . Sift in low gluten flour
Step 8 . Evenly stir with scraper
Step 9 . Load the paste into the decorative tape. The round flower mouth should be selected. But I only have a chrysanthemum mouth, but they are all the same~
Step 10 . Squeeze cookies on the baking tray. My baking tray is very small. So it's crowded~
Step 11 . There is too much batter. I squeezed another cup of cake
Step 12 . Heat the oven up and down at 190 ℃ for ten minutes. Turn to the upper layer of 150 ℃ for five minutes. Take out the cookies. But the cake needs to be baked more in the middle.
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