Finger biscuit
Ladyfinger is a famous biscuit in Italy. Its shape is slender and similar to the shape of a finger. Its texture is very dry and sweet.As the texture of Ladyfinger is similar to that of dried sponge cake, it can absorb a large amount of water, so it is very suitable for making the base and interlayer of tiramisu. Ladyfinger is not common in Taiwan's retail market, and the price is very high, so many stores use sponge cake instead.
Step 1 . Prepare two eggs.
Step 2 . Protein and egg yolk were separated.
Step 3 . Beat the egg whites in two.
Step 4 . 40 g of fine granulated sugar were added in three times.
Step 5 . Mark until there is a small bend.
Step 6 . Add two egg yolks in batches.
Step 7 . After each egg yolk is added, beat it slowly for 30 seconds.
Step 8 . okay.
Step 9 . Sift in 60g of low gluten flour.
Step 10 . Stir evenly (do not stir in circles to avoid defoaming).
Step 11 . Don't mix too much. You can't see the flour.
Step 12 . Put it into the flower mounting bag.
Step 13 . Squeeze into the baking tray, leave a space in the middle (the length and thickness shall be the same as possible), and sprinkle a layer of powdered sugar.
Step 14 . Place in the preheated oven, bake at 180 ° C for 15 minutes.
Step 15 . okay.
Step 16 . Finished product drawing.
Step 17 . Finished product drawing.
Step 18 . Finished product drawing.
Step 19 . You can make tiramisu or eat it directly. It's not bad.
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