Egg yolk 40 grams
60 grams of protein
60 grams of powdered sugar
50 grams of low-gluten flour
Proper amount of pure coconut
Exercise:
1. The baking tray is covered with oil paper; Preheat the oven to 180 degrees; Sieve the low-gluten flour for later use.
2. Send the egg yolk and half of the powdered sugar together, which is the egg yolk paste; Then the egg white and the other half of the powdered sugar are sent to dry and foam, which is the protein paste.
3. Stir the egg yolk paste and egg white paste evenly, then add the low-gluten flour and mix evenly, and put it into a flat-mouthed flower squeezing bag.
4. Squeeze into a finger shape every once in a while on the baking tray, and sprinkle a proper amount of pure coconut on it.
5. Put it in the middle layer of the oven at 190 degrees and bake for about 8 minutes. raw material
3 egg yolks, 2 egg whites, 55g fine sugar, 70g low-gluten flour and a few drops of vanilla extract.
Baking: in the middle layer of the oven, the fire 190 degrees, about 10 minutes, and the baked cookies are slightly golden yellow and crispy.
manufacturing process
Put 1, 3 egg yolks and 2 egg whites in a bowl for later use.
2. When the protein is beaten into coarse grains with an egg beater, add 35g of fine sugar several times and beat it with an egg beater until it is dry and foamed.
3, send the protein, lift the eggbeater, the protein can pull out a short and upright angle.
4. Add the remaining 20g of fine sugar to the egg yolk and drop a few drops of vanilla extract. 5. Beat with an egg beater until the yolk becomes thick, the color becomes light and the volume expands.
6. Put the 1/2 protein into the egg yolk bowl.
7. Add 1/2 sieved flour and mix the flour, egg white and egg yolk evenly with a rubber scraper. Don't stir in circles, so as to avoid protein's defoaming.
8. Repeat the process of step 7, pour the remaining protein and flour into a bowl and stir evenly to form a thick batter. It should be noted that the batter at this time should be thick and textured, and there should be no big bubbles or too thin. Otherwise, it means that excessive stirring or incorrect stirring technology leads to protein defoaming.
9. Put the batter into a paper bag, pad the baking tray with oiled paper or tin foil, and squeeze out the strip batter on the baking tray with a middle hole nozzle.
10, put the batter into the preheated oven 190 degrees, about 10 minutes, until the surface is slightly golden and the texture is crisp. Ingredients: egg 1 piece, fine sugar 10g (added to egg yolk), fine sugar 15g (added to egg white), and low-gluten flour 35g.
Production process:
1. isolate protein. Beat the egg whites with an egg beater until they look like fish eyes.
2. Add 1/3 fine sugar.
3. Keep beating until the protein thickens.
4. Add 1/3 fine sugar.
5. Keep beating until the protein has lines.
6. Add the last 1/3 fine sugar.
7. Keep beating until the egg whites can be pulled out without bending short and sharp corners when the eggbeater is lifted.
8. Mix the egg yolk with 10g fine sugar and break up.
9. Pour the egg whites into the egg yolks and gently stir them evenly to mix them. (Stir from bottom to top with a rubber spatula, and don't beat around the bush)
10, sift in low-gluten flour.
1 1, stir gently and evenly. (Stir from bottom to top with a rubber spatula, and don't beat around the bush)
12, put it in a paper bag, extrude a long strip on a baking tray with a medium circular paper pasting nozzle, and then put it in a preheated oven at 190 degrees for about 10 minutes.
skill
1, because there is no need to extrude patterns, this biscuit does not need a paper bag and a paper nozzle. Put the batter into a fresh-keeping bag, cut a hole in the corner of the fresh-keeping bag and directly squeeze out the batter.
2. Squeeze the batter as soon as possible and bake it in the oven, otherwise it will lead to defoaming and affect the quality of biscuits.
3. Women's fingers are very absorbent. When exposed to the air, it is easy to absorb the moisture in the air and become moist and soft. So pay attention to sealing and preservation. condiments
2 egg yolks
25 refined sugar
70 grams of low-gluten flour
condiments
Two kinds of protein.
45 refined sugar
Proper amount of moisture-proof sugar powder
Production steps
1. Add 25 grams of sugar to the egg yolk and stir until the egg yolk becomes loose and white. 2. Add 45 grams of sugar to the protein and stir until the protein bends. 3. Add the egg white into the egg yolk three times and stir evenly with a scraper. 4. Add the sieved low-gluten flour and mix well. 5. Put it in a round paper bag. 6. Arrange it on a baking tray with baking paper, put it in an oven preheated to 190 degrees 15 minutes, and bake it for10-0/2 minutes, that is, the surface is golden. 7. Take out the finger cake, sprinkle moisture-proof sugar powder on the surface while it is hot, and seal it after it is completely cooled.
skill
Watch out for the fire, Ms. Finger. Don't bake it too hard 65438 main ingredient egg +0 low-gluten flour 35g sugar powder 25g practice steps
1. Egg yolk is packed in waterless and oil-free containers respectively.
2. Beat the egg whites until rough, and add one third of powdered sugar.
3. Beat until fine, then add one third of powdered sugar.
4. When you can see the lines, add the remaining powdered sugar.
5. Beat until you lift the eggbeater and stand up straight and sharp.
6. Add powdered sugar to the egg yolk
Step 7 beat with eggs
8. Mix egg yolk and egg whites evenly. Stir with a scraper. Don't stir in circles to avoid defoaming.
9. Add the sieved low powder.
10. Mix evenly.
1 1. Pour it into the piping bag.
12. Cut a hole
13. Squeeze oil paper on the baking tray and send it to the preheated oven 190 degree baking 15 minutes.
14. Golden yellow looks appetizing.
skill
The baked lady's fingers are cooled and sealed, otherwise they will not be crisp. You can preheat the oven when stirring the egg yolk. After the batter is squeezed, it will be sent to the oven immediately so as not to affect the expansion of the batter.