Question 1: What else can be used to make tiramisu finger biscuits? Zhihu answers the reason why you use finger biscuits. You should have never heard of the legend of tiramisu. Just read this story and you will know.
An Italian soldier was about to go to the battlefield, but there was nothing left at home. In order to prepare dry food for him, his wife who loved him put all the edible biscuits and bread in the house into a pastry. The pastry is called tiramisu. Whenever this soldier eats tiramisu on the battlefield, he will think of his home and the people he loves at home... Tiramisu, in Italian, means "take me away", take away Not only delicious food, but also love and happiness.
Actually, to be honest, you can use any biscuits as the base, but you may not be able to maintain the original flavor. But the biscuits must be covered with coffee wine. If there is no coffee wine, it will be strong coffee.
You can try custard biscuits, but generally the custard biscuits bought in supermarkets are thin. The finger biscuits are thicker. In fact, finger biscuits are made of eggs and milk.
In fact, you can also make your own finger biscuits. If you have an oven at home.
Question 2: How to make finger biscuits. Ingredients: 40 grams of egg yolk, 60 grams of powdered sugar, 60 grams of low-gluten flour, 50 grams of pure coconut. Method: 1. Line a baking sheet with oiled paper; preheat the oven to 180 degrees; Sift low-gluten flour and set aside. 2. Beat the egg yolks and half of the powdered sugar together to form the egg yolk paste; then beat the egg whites and the other half of the powdered sugar until dry peaks form, which is the egg white paste. 3. Mix the egg yolk paste and egg white paste evenly, then add the low-gluten flour and mix gently, then put it into a piping bag with a flat mouth. 4. Place finger shapes on the baking sheet and sprinkle an appropriate amount of pure coconut on top. 5. Place in the middle rack of the oven at 190 degrees and bake for about 8 minutes. Ingredients: 3 egg yolks, 2 egg whites, 55 grams of fine sugar, 70 grams of low-gluten flour, and a few drops of vanilla extract. Bake: In the middle rack of the oven, set the upper and lower heat to 190 degrees for about 10 minutes. Bake the biscuits until they are slightly golden brown and crisp in texture. Production process: 1. Put 3 egg yolks and 2 egg whites into bowls and set aside. 2. Beat the egg whites with a whisk until rough foam forms. Add 35 grams of fine sugar in batches and beat with a whisk until dry foam forms. 3. For the beaten egg whites, lift the egg beater and the egg whites can pull out a short, upright sharp corner. 4. Add the remaining 20 grams of fine sugar to the egg yolks and add a few drops of vanilla essence. 5. Use a whisk to beat the egg yolk until it becomes thick, light in color and enlarged in volume. 6. Put 1/2 of the egg whites into the bowl with the egg yolks. 7. Add 1/2 of the sifted flour, and use a rubber spatula to stir the flour, egg whites, and egg yolks evenly. Do not stir in circles to prevent the egg whites from defoaming. 8. Repeat the process of step 7, pour the remaining egg whites and flour into the bowl, and mix well to form a thick batter. It should be noted that the batter at this time should be thick and textured, without large bubbles or too thin. Otherwise, it means that the egg whites are defoamed due to excessive mixing or incorrect mixing techniques. 9. Put the batter into a piping bag, line a baking sheet with oil paper or tin foil, and use a medium-sized round hole nozzle to squeeze out strips of batter on the baking sheet. 10. Put the batter into the preheated oven at 190 degrees for about 10 minutes, until the surface is slightly golden and the texture is crispy. Ingredients: 1 egg, 10 grams of fine sugar (added to the egg yolk), 15 grams of fine sugar (added to the egg white), 35 grams of low-gluten flour. Production process: 1. Separate the egg white from egg white. Beat the egg whites with a whisk until they form fish-eye foam. 2. Add 1/3 of the fine sugar. 3. Continue beating until the egg white becomes thick. 4. Add another 1/3 of the fine sugar. 5. Continue beating until the egg whites form lines. 6. Add the last 1/3 of the fine sugar. 7. Continue beating until the egg whites can pull out short, unbent corners when you lift the whisk. 8. Mix the egg yolks with 10 grams of fine sugar. 9. Pour the egg whites. Add to the egg yolks and stir gently to combine. (Use a rubber spatula to stir from the bottom up, do not make circles) 10. Sift in the low-gluten flour. 11. Stir gently and evenly. (Use a rubber spatula to stir from the bottom up, do not make circles) 12. Put it into a piping bag, use a medium round piping nozzle to extrude a long strip on the baking sheet, and then put it into the preheated 190 degrees Bake on the middle rack of the oven for about 10 minutes. TIPS1. Because there is no need to extrude patterns, this biscuit does not necessarily require the use of a piping bag and a piping nozzle. Put the batter into a plastic bag, cut a hole in the corner of the plastic bag, and then squeeze out the batter directly.
2. After the batter is mixed, squeeze it out as soon as possible and put it in the oven for baking, otherwise it will cause defoaming and affect the quality of the biscuits. 3. Finger biscuits are very absorbent. When exposed to the air, they can easily absorb moisture in the air and become soft, so they must be sealed and stored. Ingredients 2 egg yolks 25 grams of fine sugar 70g low-gluten flour Ingredients 2 egg whites 45 grams of fine sugar Appropriate amount of moisture-proof powdered sugar Preparation steps 1. Add 25 grams of sugar to the egg yolks and beat until fluffy and white 2. Add 45 grams of sugar to the egg whites and beat until stiff 3 Add the egg whites to the egg yolks in three batches and mix well with a spatula. 4. Add sifted low-gluten flour and mix well. 5. Put into a round mouth piping bag 6. Arrange and mount on a baking sheet lined with baking paper, put in an oven preheated to 190 degrees for 15 minutes, bake for 10-12 minutes until the surface is golden 7. Take out your fingers Sprinkle moisture-proof powdered sugar on the surface of the cake while it is still hot, let it cool down, then seal and store it. Tips: Watch the fire carefully and don’t bake the finger biscuits too hard. Ingredients: 1 egg, 35g of low-gluten flour, 25g of powdered sugar. Steps: 1. Put the egg whites and egg yolks in water-free and oil-free containers. 2. Beat the egg whites until they become rough and add one-third of the powdered sugar. 3. Beat them until they are fine. Add another third of the powdered sugar. 4. When you can see the lines, add the remaining powdered sugar. 5. Beat until the beater stands upright when you lift the whisk. 6. Add the powdered sugar to the egg yolks. 7....... >>
Question 3: Can finger biscuits be made into cookie shapes? Preface When I was a child, no, until now, Doraemon has always been my favorite cartoon. Every time I see him putting his hand into his big pocket to satisfy Yasuo's wish, I feel envious: If only I had such a little friend! When molding, take away the top piece and see the laughing jingle carved by the mold on the cookie. You can't help but smile at it: How can you be so cute?
Question 4: Can cake flour be used to make finger biscuits? 5 points OK. However, it is not recommended to use it. The crispier the biscuits are, the more delicious they are. Compared with cake flour, wheat flour is easier to achieve this.
Question 5: Can finger biscuits be used to make wood chaff cups? Oreo biscuits can be used to make wood chaff cups
Method: 1. Crush the biscuits and put them into a blender. Powder form;
2. Pour the light cream into a bowl and beat with ice water;
3. When the beat reaches 5 minutes, add condensed milk;
4. Continue to beat until 8 points; 5. Put the whipped cream into a piping bag;
6. Add a layer of biscuit crumbs to the cup;
7. Pipe a layer Whipping cream;
8. Add another layer of biscuit crumbs, one layer of biscuit crumbs and one layer of whipping cream at intervals, and put them into the cup until it is full, and the top layer is biscuit powder; refrigerate or Chill before serving.
Question 6: Can finger biscuits be used as the base of the digestive biscuits cake?
Question 7: Can finger biscuits be used as the biscuits under the cheesecake instead of digestive biscuits? Do they need to be baked under water? It will burn, but it probably won’t taste that good
Question 8: Can the finger biscuits in tiramisu be replaced with cheese finger biscuits? Cheese biscuits have flavors. Most of the tiramisu ones are original flavor, so it is better to use the original flavor
Question 9: How to dip finger biscuits in water so that they are not too wet. If you have coffee or wine, you don’t need it. Rum and coffee are used in Tiramisu. Coffee wine is used. Some recipes use rum and coffee instead because there is no coffee wine. When I make it, I lay the finger biscuits flat and then dip them with a brush. Brush the even amount of coffee wine on the finger biscuits to control whether the gelatine tablets play a coagulating role or need to be placed...9977