4 Ingredient Lady Fingers (簡単なレディーフィンガー)
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Hello everyone! It’s Oishii Munch and I present to you my four-ingredient lady fingers recipe. This is a delicately soft and yet slightly crunchy sponge biscuit enjoyed all over the world. It is a simple yet delicious treat, and it is popularly used to make Tiramisu.
What I love about this recipe is that it is really easy to make and you only need four ingredients! Flour, sugar, powdered sugar, and eggs!
#ladyfingers #ladyfingerrecipes #sweet #sweets #dessert
#egg #spongecake #biscuit #snacks #スイーツ #お菓子
The ingredients and recipe are below!
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Recipe:
Yield:
For 24 lady fingers (9cmx3cm)・レディフィンガー24本分
OR for 45-48 round sponge cookies (5-6cm in diameter)・丸型48個分
Enough for large 25.5×21×6cm glass baking dish for Tiramisu (serves 10-12)
Ingredients:
⅗ cup (中力粉75g) AP flour
3 (卵3個、卵黄と卵白分けておく) eggs, separated. *Keep egg whites cold.
6 ¾ Tbsp (砂糖 84g) sugar
About 6 Tbsp (パウダーシュガー約90g) Powdered sugar for dusting
Method:
1. Preheat oven to 180°C (356°F)
2. Sift flour. Set aside.
3. Add ⅓ of sugar (2 ¼ Tbsp or 28g) to 3 egg yolks.
4. Mix with an electric mixer until it is pale.
5. Add cold egg whites to a separate bowl and mix with an electric mixer.
6. When frothy, add the remaining ⅔ of the sugar in two parts while mixing.
7. When soft peaks form, gently fold yolk mixture into meringue.
***For even fluffier lady fingers, mix about 1/3 of the meringue into the yolk first, then add the yolk mixture into the rest of the meringue.
8. Add flour.
9. Fold flour into the batter gently.
10. Transfer batter to a piping bag.
11. Pipe onto a tray lined with parchment paper. Make them about 9cm or 3 ½ inches long and about 3cm (a little over an inch) wide.
***Do not skip this step- Right before baking, generously sift powdered sugar over the piped lady fingers. This will help it rise. If you skip this step, it will become flat.
12. Bake at 180°C for 12 min.
13. Cool them, and you can store them in an airtight container in the fridge for about 3 days, or you can freeze them for over a month. You can eat them fresh or save them for tiramisu.
1. 予熱 180°C
2.薄力粉をふるう（手順8にて使用）
3. 砂糖 28gを黄身3つに加える
4.色が薄くなるまでハンドミキサーで混ぜる
5.冷やした白身をボウルに入れ、ハンドミキサーで混ぜる
6.少し泡立ったら、残りの砂糖（56g）を加える
7.角が立つようになったら、手順3に加え、混ぜ合わせる。
***よりフワッとしたレディーフィンガーにするためには、まずメレンゲの1/3を黄身に混ぜ、そしてその混ぜ合わせたものを残り2/3のメレンゲに加えます
8.薄力粉を加える
9. 優しく混ぜ合わせる
10.生地を絞り袋に入れる
11.クッキングシートをトレイに敷き、生地を絞る。長さは約9cm、幅は約3cm
***粉糖を生地の上にふるう。生地の形状維持、膨張を手助けするので忘れずに。
12.180°Cで12分間焼く
13.冷まして、密閉できる容器に入れる。冷蔵は3日、冷凍は1ヶ月の保存が可能。そのままでもティラミスに使用しても可