Cooking Steps

Finger biscuit

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.
Main Ingredients
Auxiliary Ingredients
-- Cooking Steps --
Finger biscuit
Step 1 . Prepare two eggs.
Finger biscuit
Step 2 . Protein and egg yolk were separated.
Finger biscuit
Step 3 . Beat the egg whites in two.
Finger biscuit
Step 4 . 40 g of fine granulated sugar were added in three times.
Finger biscuit
Step 5 . Mark until there is a small bend.
Finger biscuit
Step 6 . Add two egg yolks in batches.
Finger biscuit
Step 7 . After each egg yolk is added, beat it slowly for 30 seconds.
Finger biscuit
Step 8 . okay.
Finger biscuit
Step 9 . Sift in 60g of low gluten flour.
Finger biscuit
Step 10 . Stir evenly (do not stir in circles to avoid defoaming).
Finger biscuit
Step 11 . Don't mix too much. You can't see the flour.
Finger biscuit
Step 12 . Put it into the flower mounting bag.
Finger biscuit
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.
Finger biscuit
Step 14 . Place in the preheated oven, bake at 180 ° C for 15 minutes.
Finger biscuit
Step 15 . okay.
Finger biscuit
Step 16 . Finished product drawing.
Finger biscuit
Step 17 . Finished product drawing.
Finger biscuit
Step 18 . Finished product drawing.
Finger biscuit
Step 19 . You can make tiramisu or eat it directly. It's not bad.
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