Finger-shaped cake recipe - how to do finger-shaped cake

[Material]: A. yolk 130 grams sugar 70 grams protein B. 200 grams sugar 130 grams of flour 1 male Ke Tata C. flour 260 grams of fine sugar right amount 

How do finger-shaped cake production methods:

1. All are first sifted flour reserve.

2. Place the egg yolks and granulated sugar material A to Whisk to lighter yellow color and larger size spare.

3. The material B protein powder stirred Tata added to a protein from bubbles.

4. In practice 2 to 65 grams of added sugar and continue stirring until bubbles finer, then add the remaining 65 grams of sugar, stirring was continued until the bubble feel hard, when you pick up slightly into the blender bubble hook shape.

5. practice and practice 4 1 mix, then add a good sieve flour and stir until no dry powder.

6. The material is loaded into practice 5 crowded flower bag in the oven out about 5 cm long, 1 cm wide strip batter.

7. In the crowded good practice 6 batter strip surface, sprinkle with powdered sugar fine thin, in preheated oven, lit 190 ℃, under fire 150 ℃, bake for about 10 minutes to complete.