How to make finger biscuits

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1. 3 egg yolks and 2 egg whites are separated and set aside.

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2. When the egg whites are beaten until coarse peaks form, add 35g of granulated sugar in batches.

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3. Whip until dry foam, whipped egg white, lift the whisk, you can pull out a short upright tip.

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4. Add the remaining 15 grams of granulated sugar to the egg yolks, and add a few drops of vanilla extract (optional).

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5. Beat until the yolks become thick, light in color and bulky.

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6. Hold 1/2 of the egg white into the bowl of egg yolks.

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7. Add 1/2 of the sifted flour.

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8. Use a spatula to mix the flour, egg whites and egg yolks well. Do not stir in circles to avoid foamy egg whites. Repeat the steps above, pour the remaining egg whites and flour into the bowl and mix well to form a thick batter. At this point, the batter should be a thick batter with no large air bubbles.

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9. Put the batter into a piping bag, baking sheet lined with greaseproof paper, the piping bag directly cut open, on the baking sheet and extrude the batter in strips.

10. Send into the preheated oven. 190 degrees, 10 minutes or so, until the surface is slightly golden brown, crispy texture.