1 of⃣Mix corn starch and low gluten flour
2 of⃣Add sugar to the egg yolk until the color is white, and the toothpick can stand.
3.⃣The protein is added with sugar and sent to dry foaming. It will not flow, and the beaten surface marks are clear, which is a little harder than Qifeng's protein.
4.⃣Add egg yolk to egg white and mix well.
5 of⃣Sift into the dry powder in 2 to 3 times, and mix evenly.

6 is⃣Squeeze finger biscuits I use a round mouth with a diameter of 2cm and a custom length.
7 of⃣Sift a layer of powdered sugar (optional, no and no crispy)
8 of⃣The oven is heated at 170 degrees for 20-25 minutes, and it is better to open the hot air mode.
9 of⃣Seal and store after cooling.

This recipe because of the addition of corn starch, so baked out of the finger biscuits are very crispy. When making finger biscuits, be sure to make preparations in advance, because the egg paste and flour will always start defoaming after mixing (bubbles disappear and volume becomes smaller), so before the egg paste and flour are mixed, prepare the piping bag piping nozzle, baking paper on the baking tray, preheat the oven, etc. Try to mix flour paste, squeeze biscuits and enter the oven in one go. Because of the delay in taking photos, the last few fingers defoamed the biscuits, but the baked biscuits still taste crispy.