Savoiardi Ladyfingers Sponge Fingers

Savoiardi Ladyfingers Sponge Fingers
Ingredient
4 egg yolks
Sugar 20g (for egg yolk)
Vanilla extract 2g
Honey 10g
3 egg whites
Sugar 120g (for egg white)
Cake flour 125g
Corn starch 15g
180℃(356℉) for 15 minutes

[@BeautifulCookingDay]

Love ❤I tried this recipe and I work!

[@vicentedesouzamouramoura2491]

Maravilhoso!

[@leemc3816]

这个饼干的口感是酥脆的吗?

[@946brandon]

How to get a stiff shiny crust on top like I buy in Sicilian bakery?

[@M.Patisserie]

Sprinkle more icing sugar and bake until caramel color.

[@shaimaahelal6049]

please
how can luse almond flour to bake ladys finger

[@M.Patisserie]

Sorry, I have not tried this.

[@norinacorradini-ty4rb]

Buoni ɓuoni mmmm

[@周静绫]

请问大概能做出多少的分量呢？

[@M.Patisserie]

我做了16根长度10cm的手指饼

[@anupamaguruprasad4207]

Hi am your new subscriber, please give me recipe measurements in cups, and please upload red velvet cake recipe.

[@M.Patisserie]

I am very sorry, I have not used this measurement method, so I do not know how to convert.

[@sincsys]

@@M.Patisserie HaHa, spoken like a true Chef.

[@lehismith928]

Burnt

[@alinadanger2839]

Gracias gracias hace tiempo que buscaba esta receta en cuanto descanse un fin de semana la pongo en práctica bendiciones

[@Misi.A783]

U save my day i really need this recipe for my sons activity...🥰🥰hope i can make it right, thank you for sharing your recipe😘😘

[@M.Patisserie]

My plaisir

[@عطرالشام-ي7ح2ت]

روووعه تسلم الأيادي يارب بتشهي ❤

[@ldlink3935]

YO, you should have worked that flour into the eggs in at least a few batches....not all at once 3:48, you deflated the eggs 3:59!!!!

[@paulinebuttigieg6165]

I made these today but I added lemon which was tossed through the apples and lemon zest and cinnamon. They were delicious.

[@erickaalejandramarti795]

Me encanto, love it!!! thank you so much!!! i will try it!!!

[@946brandon]

After watching several savioradi videos this is the one I'll make. How can I get a stiff shiny glaze on top like I buy in Sicilian bakery ??

[@zahrafatima9074]

Can i skip the honey and how long does it last ?

[@筱芬陳]

烤的好專業，我也想來試試

[@nonamuda22-w1v]

why you're not add baking powder in the mix?

[@muffinsxmanun]

they used cake flour, which already has baking powder included (or something like it at least). cake flour can be replaced with regular flour and baking powder.

[@RuthCBH]

Can I skip sprinkling icing sugar?

[@combossupercombos3878]

AMEI A RECEITA
UM ABRAÇO AQUI DO BRASIL

[@sincsys]

those are big lady fingers. Look like Gorilla fingers

[@rachel14rod]

How many cookies does this recipe yield? I want to try making a small batch first.

[@dashforiell8317]

It makes 24 to 30 once you squeeze them into strips of 10cm (about 3-4 inches).

[@user-hi8qs5mm7c]

1.为何我调配出来的无法成型，只能烤出薄饼？（只有糖少放一半和视频不同）
2. 蛋黄打几分钟才能到达视频中的状态？

[@M.Patisserie]

1.这是因为混合鸡蛋和面粉的时过度消泡了。手法一定要用翻拌，不能搅拌，要用最少的次数混合均匀。另外，糖可以增加蛋白霜的稳定性，减糖会使得蛋白霜容易消泡。所以这也可能是失败的原因。
2.蛋黄被持续搅打就会颜色发白，变得蓬松。但是这不能用时间来衡量。因为每个人用的工具的功率，打蛋头的效率都不一样。所以一定要用眼睛观察它的状态。

[@leemc3816]

你好，请问饼干的口感是酥脆的吗？

[@dndzhra25]

may i know the brand of mixer that u use ? Thanks

[@M.Patisserie]

The mixer is of kenwood brand. But wire whip accessories I bought separately online.You can try to find it on eBay.

[@sarathecat7163]

По-русски это называется "печенье Савоярди")

[@M.Patisserie]

Его еще так называют по-итальянски.

[@margote8072]

In Italian they're called Savoiardi wafers.

[@jiaxinchen9900]

请问蛋黄和蛋白为什么需要分开打发呢？和全蛋打发有什么区别呢？

[@M.Patisserie]

这种叫做分蛋海绵蛋糕。它比全蛋打发的海绵蛋糕更加有韧性，口感更加扎实。适合制作蛋糕卷和手指饼。

[@jiaxinchen9900]

@@M.Patisserie 谢谢，又学到了新知识(^○^)

[@Adil-qv7hx]

U r so talented

[@M.Patisserie]

Thanks!

[@idagiugliano9846]

Buonissimi

[@M.Patisserie]

Thanks！

[@sandrasaavedra9131]

Love your videos!!

[@M.Patisserie]

Thanks!