Ingredients of Thumb Cookies
2 egg yolks
2 egg whites
20 grams of granulated sugar (for egg yolks)
30 grams of granulated sugar (for egg whites)
60 grams of cake flour
Steps to Make Thumb Cookies
Step 1: Separate the egg whites from the eggs.
Step 2: When the egg whites start to form fish-eye bubbles, add 1/3 of the granulated sugar and continue whipping.
Step 3: When the bubbles become fine, add the second spoonful of sugar and continue whipping. (As shown in the picture)
Step 4: When the egg whites show streaks, add the remaining granulated sugar and continue whipping.
Step 5: Whip until soft peaks form. When you lift the whisk, the whipped egg whites should have a slight bend. Set aside.
Step 6: Add granulated sugar to the egg yolks and whip.
Step 7: Whip until large bubbles appear. (Use low speed)
Step 8: After bubbles appear, place a basin filled with hot water under the bowl and continue whipping. Use medium speed at this time.
Step 9: Whip until when you lift the whisk, the egg yolks fall with streaks and the streaks don’t disappear immediately. The whipped egg yolks should be 2 – 3 times the original volume and the color should become lighter. The whole whipping process takes 10 – 15 minutes.
Step 10: Mix the whipped egg whites and egg yolks evenly.
Step 11: Sift the cake flour over the well-mixed batter. Sprinkle it evenly so that it’s less likely to deflate when stirring.
Step 12: Use a spatula to cut through the middle of the egg batter and fold it to one side until the flour and the egg batter are well mixed and no dry flour is visible.
Step 13: Use a spatula to cut through the middle of the egg batter and fold it to one side until the flour and the egg batter are well mixed and no dry flour is visible.
Step 14: The well-mixed batter should be smooth. When you lift the spatula, the batter on it should not drip. This is a successful batter. If the batter drips from the spatula, it means the batter has deflated. A deflated batter cannot be used to make thumb cookies.
Step 15: Put the well-mixed batter into a piping bag and pipe out strips about 8 cm long, 2 cm wide and 0.5 cm high. Preheat the oven in advance. Bake at 190°C for 10 minutes, then turn to 180°C and bake for another 15 minutes. After baking, take it out and let it cool before eating.
Cooking Tips for Thumb Cookies
PS:
1. The flour must be sifted to avoid affecting the taste due to lumps in the flour.
2. The basins or bowls for whipping egg whites and egg yolks should be oil-free and water-free.
3. The egg yolks should be whipped to 2 – 3 times their original volume, with a lighter color. When dropped, there should be streaks that don’t disappear for a while.
4. When mixing the flour, the movements should be gentle and fast. A long mixing time and large amplitude are likely to cause the batter to deflate.
There are tricks to making delicious dishes, and every one of my recipes has its own secret tips.
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