How to Make Ladyfinger Biscuits
Ladyfinger biscuits are small biscuits with a wide range of uses. Not only can they be used to make tiramisu, they can also be used to decorate other cakes.
|low-gluten flour||35 g|
|Caster sugar||15g (added to protein)|
Separate the egg protein and egg white. Beat the egg whites with an egg beater until they look like fish eye bubbles.
Add 1 / 3 of the Caster sugar.
Continue beating until the protein thickens.
Add 1/3 of the Caster sugar.
Continue beating until the protein has a grain.
Add the last third of the fine granulated sugar.
Continue beating until the egg beater is lifted and the protein can pull out the short sharp angle without bending.
Mix egg yolk with 10g fine granulated sugar to disperse.
Pour the egg white into the egg yolk and stir gently to mix. (use a rubber spatula to stir from the bottom up without making a circle).
Sift in low gluten flour.
Stir gently. (use a rubber spatula to stir from the bottom up without making a circle).
Put it into a piping bag, use a medium-sized round piping nozzle to squeeze out a long strip on the baking tray, and then put it into the preheated oven to bake.
When mixing egg yolk and flour and egg paste, pay attention to stirring gently, turn it up from the bottom with a rubber scraper spoon (if not, try to use a flat spoon) and do not draw a circle to avoid defoaming.
Because there is no need to extrude the pattern, this biscuit actually does not have to use the flower mounting bag and flower mounting mouth. Put the batter into the fresh-keeping bag, cut a mouth in one corner of the fresh-keeping bag, and you can directly extrude the batter.
When mixing egg yolks, you can turn on the oven and preheat. After squeezing the batter, put it into the oven for baking as soon as possible, otherwise it will affect the expansion of the batter.
Bake until the biscuit surface is slightly golden yellow. Watch more in the last few minutes to avoid burning.