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Ladyfingers dough recipe

2016-06-14
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Tuesday June 14, 2016
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
The Ladyfinger biscuit is used in many pastries and cakes 



All recipes of Cakes For Layer Cakes

Ladyfingers dough recipeThe Genoa bread

All the Recipes of Cakes For Layer Cakes are HERE


Ingredients

The Lady fingers Dough
 
3 Eggs. ⅓ Cup or 150 grams

½ teaspoon Cream of Tartar (1 gram)

½ Cup Sugar (100 grams)

⅔ Cup Flour (100 grams)

1 teaspoon Baking Powder (3 grams)

Ingredients


Separate the

Eggs

(3) and place in the mixing bowl, then wait

30 minutes

for them to warm up

The Lady fingers Dough

Whipping the egg whites

Add in the

Cream of Tartar

(½ teaspoon or 1 g)

The Lady fingers Dough
The Lady fingers Dough
Whisk the egg white to soft peak for

5 minutes

on medium speed

The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start

The Lady fingers Dough
The Lady fingers Dough
After

5 minutes

, add half of the

Sugar

(4 Tablespoons or 50 g)
The Lady fingers Dough
After

5 minutes

, add the remaining of the

Sugar

(4 Tablespoons or 50 g)

Résultat

Beat

a few minutes

until whites are fully whipped and firm

The Lady fingers Dough

The Lady fingers Dough

The Lady fingers Dough
The Lady fingers Dough
You may also add Meringue Powder and beat for

a few minutes


The Lady fingers Dough
Add in and whip the Egg Yolks

Sift the

Flour

(⅔ Cup or 100 g) and

Baking Powder

(1 teaspoon or 3 g) together over the mixing bowl containing the egg whites

The Lady fingers Dough

Folding, Step #1

Gently fold the mixture with a hand whisk

The Lady fingers Dough
The Lady fingers Dough
For the first step, the whisk is the best tool, but not to whisk ! Use it to fold simply and gently
The Lady fingers Dough

Folding, Step #2

Gently fold the mixture with a rubber spatula

The Lady fingers Dough

This is the final texture. You may see a few lumps, which is fine.

The Lady fingers Dough

Using a Pastry Bag

Fill a Pastry Bag with the mixture

The Lady fingers Dough

The pastry tip size depends on what you are trying to do

The Lady fingers Dough
The Lady fingers Dough
Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter
The Lady fingers Dough
The Pastry Bag is the best tool to line up the dough before baking. However in some cases, you may pour the dough and use a long spatula to spread it, simply
The Lady fingers Dough

Circles

You may want to pipe out in circles, on a baking sheet lined with parchment paper or a silicon mat

The Lady fingers Dough

"Glued" Lady fingers for a cake

You may want to pipe out ladyfingers as well

The Lady fingers Dough

The Lady fingers Dough
The Lady fingers Dough
Leave some space between the ladyfingers

The Lady fingers Dough

Individual Lady fingers

For individual lady fingers, I use a special mold called "silform"

La Bovida
36 Rue Montmartre
75001 Paris

The Lady fingers Dough

The Lady fingers Dough

The Lady fingers Dough

Before baking

You want to sprinkle icing sugar, 3 times

The Lady fingers Dough

Baking

Bake in preheated oven at 380 °F / 190 °C, for

10/15 minutes



The Lady fingers Dough
The Lady fingers Dough
I leave the oven door slightly open to lower the humidity in the oven

Result

The Lady fingers Dough

The Lady fingers Dough

Removing the silicon mat

Do not peel the parchment paper (or silicon mat), you could tear your cake : place another baking mat

The Lady fingers Dough

Flip over

The Lady fingers Dough

Peel the baking mat

The Lady fingers Dough

The other recipe of Cakes For Layer Cakes

The Genoa bread


The result and the pix





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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nuoc mam fish stock

,

Nutmeg

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



3 Eggs

½ teaspoon Cream of Tartar (1 g)

½ Cup Sugar (100 g)

⅔ Cup Flour (100 g)

1 teaspoon Baking Powder (3 g)