Lady Fingers | 手指餅

Crispy and tasty! Great one for a snack and party!!

Ingredients | 材料 :
  • Yield : about 150 pcs 5cm fingers (reduce half quantity to get half)
5 nos. Egg yolk | 蛋黃
4 nos. Egg white | 蛋白
100g  Caster sugar | 砂糖
  70g  Cake flour | 低根麵粉
  55g  Corn flour | 粟粉
applicable icing sugar, sieve on top of the fingers before baking | 少量糖霜灑手指餅上

Steps | 做法 :

  1. 焗爐先以180°C預熱。
  2. 攪拌盆中放入蛋白,手打至企身,分3次加入砂糖手打,每次加糖後都要攪勻,打至光身。(若用打蛋機進行這步驟,砂糖可以和蛋一起打)。
  3. 慢慢放進蛋黃,輕輕繞勻(約3秒鐘)。一次把粟粉篩入,輕輕攪勻(約30秒鐘),一次把低根麵粉篩入,左加攪勻至完全融合,看不到粉粒。不要拌太欠,否則粉料會翻水。
  4. 用矽膠刮刀刮粉料入唧袋。放焗爐紙在焗盤上,唧出約5cm長手指形,手指粉料之間相隔3cm。篩入糖霜在手指上。
  5. 放入已預熱的焗爐最低層,並調至160°C,烘焗約25分鐘至硬身出色。焗爐紙連同焗好的手指一起放涼架數分鐘。
  6. 完全放涼後,放進密封容器。

  1. Preheat oven to 180°C.
  2. Hand whisk egg whites until they hold soft peeks.  While whisking, slowly add caster sugar in 3 additions until combined. The mixture will be shiny as the sugar has dissolved into the egg white. (If done through electric egg mixer, beat the egg white with sugar in one go.)
  3. Gently fold in the egg yolks, whisk lightly (around 3 seconds). Fold in sifted corn flour, whisk lightly (around 30 seconds). Fold in cake flour, whisk and mix completely but NOT too long time to avoid watery.
  4. Scrapper the mixture into the piping bag to pipe 5cm long fingers, 3cm apart, in rows on the baking parchment. Sieve icing sugar on top of the fingers.
  5. Put tray at bottom of oven and adjust the preheated oven to 160°C, bake for around 25 minutes until firm and golden. Remove the paper and fingers from the baking tray and place on cooling rack.
  6. After cooling, remove fingers from the paper and use or store between layers of grease proof paper in an airtight container.

Tips / 心得 :
  • If using electric whisk, add sugar into egg whites and whisk together.
  • For chocolate lovers, melt the chocolate in a small bowl over a pan of hot water. Dip one or both ends of the fingers in the chocolate and place on paper to set. Storage is the same as above.

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