Following the tutor of the baking class to learn to make frozen cheese to be used in crushed finger cookies, so made this finger cookies, the recipe is the previous oil-free egg cookies recipe, always loved this cookies recipe, full of mellow egg flavor, and put in the cheese and the texture of the cake is almost the same.

Materials

Main ingredient: 110g of low gluten flour;

Supplementary ingredients: 3 eggs, 60g of sugar

Finger biscuits

1

Separate the egg whites from the egg yolks.

2

Add 20g of powdered sugar to the yolks and mix well.

3

Add 40 grams of powdered sugar to the egg whites in three batches and beat until stiff peaks form.

4

Take one-third of the egg whites and add them to the yolks and mix well.

5

Pour the egg yolk mixture into the remaining egg whites and mix well.

6

Sift in the flour and mix well.

7

Place a laminating bag over the cups and fill the laminations with the batter.

8

Squeeze the batter into a greased baking tray and shape the batter into 5cm strips. Place in a preheated oven on the middle shelf at 150 degrees Celsius on the top and 180 degrees Celsius on the bottom, and bake for about 15 minutes.

Tips

The temperature of my oven is higher than that of the lower heat, so adjust the temperature according to the performance of your own oven, 170 degrees in the recipe, medium, bake for 15 minutes.