LADYFINGER

Wanted to make some Tiramisu, but have to find ladyfinger, not every supermarket is selling. To me, one pkt of ladyfinger (store bought) is too many for me, and I managed to find how to make my very own ladyfinger from here http://www.joyofbaking.com/Ladyfingers.html.

Whenever I made this ladyfinger, my girl will be hovering around the kitchen waiting for the ladyfinger to be done. She loved to eat the ladyfinger on its own. As the texture is soft and pliable, you freeze the ladyfinger. It is best to consume with the day itself.

You can't compare the store bought ladyfinger which is crisp and firm.

Let get down to work!

Ingredient (i am making a smaller batch as compared to the attached link)
65g cake flour (I replaced 10g of corn flour, 55g plain flour)
3 eggs in room temperature (egg yolk and white need to be separated)
25g sugar (for egg yolks)
36g sugar (for egg white)
1/2 tsp vanilla extract
1/8 tsp cream of tattar


Method
1 Preheat the oven 175 deg C and line the baking tray with greaseproof paper or reuseable baking mat, please see below for sample of the 油纸 which i had been using.
If you are interested to purchase the reuseable baking mat, please refer to this link http://missbakerlady.blogspot.sg/2015/12/reuseable-baking-mat.html 

 

2 Prepare piping bag and nozzel (please see below for the nozzel that I am using, I am not sure of the size, sorry)

 

3 Beat the egg yolks and sugar using a mixer in high speed, mix til the mixture becomes thick and pale yellow (when you raise the batter should fall back into the bowl in a slow ribbon)
4 Beat in the vanilla extract.
5 Shift the cake flour over the batter but do not fold in, just leave it aside
6 In a clean bowl, whisk the egg white til foamy, add in the cream of tartar.
7 Add sugar in three addition to the egg white, and beat til is stiff peak
8 Fold the egg white into the egg yolk and flour mixture in three addition, mixing only until incorporated.
9 Transfer the batter into the prepared piping bag, holding the bad in 45 deg angle to the baking sheet, pipe the batter to the size you desired. Remember to leave about one inch space between each cookies
10 Once finished with the piping, bake the cookies for 10 mins or until ladyfinger are firm but barely browned and are still spongy when touched.
11 Once done, leave the cookies cool for a few minutes before transferring the cookies onto the cooling race. Do not leave for too long if not the cookies will stick to the greaseproof paper and difficult to remove.
12 Leave the cookies to complete cooled before using. If you do not intend to use the cookies straight away, freeze it.
13 To store, place a piece of greaseproof in between the ladyfinger and can freeze up to two weeks.

enjoy :)