Lady Fingers

According to wikipedia:

Ladyfingers, sometimes known by their Italian name savoiardi, sponge fingers in British English, or as Boudoir in French, are low density, dry, egg-based, sweet sponge biscuits roughly shaped like a large finger

.Place of origin: Duchy of Savoy

 

Yield: 20 pcs.

Method: Sponge Method/ Cookies

 

 

Ingredients:

50g  egg yolks

35g sugar

85g egg whites

35g sugar

25g bread flour

25g cornstarch

As needed powdered sugar

 

Mise en Place:

1. Dry: Bread flour, cornstarch
2. Powdered sugar

c. Egg yolk, sugar

d. Egg white, sugar

 

Procedure:

1. Prepare 2 parchment papers drawn with line and round. Place the silpat above the parchment paper and put in a half sheet tray.
2. Using whisk attachment in the planetary mixer, whisk egg white at low speed until shampoo stage, then add sugar. Continue whisking until stiff peak.
3. In a separate bowl;  whisk egg yolk manually; then pour sugar. Whisk until ribbon stage and until pale yellow in color.
4. In a separate bowl; Sift bread flour and cornstarch.
5. Add small amount of mixed egg white to egg yolk to lighten the color. Add 1/3 of egg white to egg yolk. Mix using folding technique. Repeat 2x. Place side towel under the bowl.
6. 6. Add in dry ingredients in 2 batches, mix in folding technique.
7. 7. Put the batter in piping bag with piping tip. Make a lady finger; also make a round shape on the silpat, start from the center towards the outer. Release the air before piping.
8.  Dust the batter with powdered sugar.
9.  Bake at 350F at 12 minutes. It should be golden brown in color.
10.  Transfer to a cooling rack and reserve for later use.  Store in a tight container to prolong shelf life.