Barley coarse grain grinded finger biscuits

2024-04-23 12:57:18 961

"Finger biscuit is a small Dim sum that is easy to use, not easy to fail, and has an excellent taste. It is usually made with whole eggs. Today I make this one with egg splitting method, which is more delicate and fluffy in taste.

Details of ingredients

Vanilla powder3 grams
yolk50 grams
Fine sugar150 grams
protein100 grams
Low gluten powder150 grams

Technique

difficultySimple
workmanshipbaking
tasteSweetness
timeTwenty minutes

Steps to make Barley coarse grain grinded finger biscuits

1.1 Mix the egg yolk with 70 grams of sugar.
Mix with an egg beater until thick and white, set aside.
3.3 Add the remaining 80 grams of sugar to the protein.
4.4 Beat until wet foaming occurs.
5.5 Add the egg white cream to the egg yolk batter in two parts.
Stir slightly in 6.6, do not mix well.
Mix the low gluten powder and vanilla powder well, sieve them into the batter.
8.8 Use a rubber scraper to cut and mix the classification with the egg batter until there are no flour particles, making it look fluffy. Do not mix until smooth.
9.9 Put the flat mouthed flower nozzle into the mounting bag, and then put the batter into the mounting bag.
Lay oil paper on the baking tray and squeeze out a finger shaped batter, leaving a gap in the middle. Sieve sugar powder on the surface of the finger batter, which has the function of shaping and increasing crispness, and it can be sent to the oven for baking.
11.11 Baking: (Time and temperature are for reference only, please adjust according to the characteristics of your own oven) Preheat the oven in advance at 195 degrees Celsius for 8-10 minutes, and immediately remove it from the oven after baking.
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