[Finger biscuit egg chip practice]_ common practice of finger biscuit egg chip _ finger biscuit egg chip practice Daquan _ how to make finger biscuit egg chip
Friends who like to eat whole grains in life, don’t miss the practice of finger biscuits and egg slices. Good things should be shared together. You can learn more about the skills in the kitchen, and then eat more whole grains to strengthen your body.Pay attention to the fire during the process, otherwise it is easy to fail!
1. Egg yolk and egg white are separated.
2, egg white 3, 30g of fine granulated sugar into egg white three times, pass until dry foaming.
When swelling, add sugar for the first time, send it at high speed, with sharp hooks, add sugar for the second time, until the texture appears, the protein frost tilts and does not flow, continue to add sugar for the third time, until dry.
Let it sit for a while.
4. Beat the egg yolks and the egg beater for egg whites.
Add 30g of fine granulated sugar at one time, stir well and swell at high speed until the yolk swells, but the texture does not disappear.
(It must not be thin!
Otherwise it is not good to decorate the flowers, it will collapse.
) 5. Pour the egg yolk liquid into the meringue, sieve into the low-gluten flour, mix well, and use the turning method.
Until the flour and egg liquid are mixed well, small noodles will not appear.
Do not circle, so as not to defoam.
(I did n’t have time to take the picture) 6. Pour the stirred batter into the flower bag. I used a large Sprite bottle to make a set of tools for placing the flower bag, because every time I poured cream into the decoration bag, it was a mess.With the idea and freeing my hands, I felt better than before.
7. Round holes are used for decorating the mouth. You can also cut a small mouth of the decorating bag directly to inlay the flowers directly.
Pad the baking sheet with oil paper and squeeze out a long shape, because it is a finger biscuit, or any shape can be used, free to play!
8. After the oven is preheated 180 degrees, add the baking tray directly, 175-185 degrees, 15 minutes, and adjust appropriately according to each person’s oven.
The batter appears just fine on the surface.
It will be brittle after cooling, and the built-in sealed box will not be soft when stored.
Eating out may not guarantee the hygiene of the food, so you can eat it with peace of mind. The practice of finger biscuit and egg slices is simple and healthy.