Egg and fruit(dan guo zi )

Egg and fruit

Introduction:

"This mini lovely egg fruit is free of butter, vegetable oil and sugar. What's rare is that it's still crisp and delicious with rich and original egg and milk aroma. Although the material is simple and easy to make, it needs your great patience and love. "

Production steps:

Step 1: prepare materials.

Step 2: beat the eggs in a large bowl, add sugar and stir well (eggs don't need to be whipped).

Step 3: add the milk powder into the egg liquid. Because the milk powder is not easy to dissolve, it is preferred to be added to the egg liquid.

Step 4: mix potato starch, low gluten flour, baking powder and milk powder (preferably skimmed milk powder) and sift them into a large bowl.

Step 5: knead it into a smooth dough by hand. At the beginning, the dough may be loose. Knead it patiently for a while and it will become a dough.

Step 6: roll the dough into round pieces and divide it into small pieces with scraper.

Step 7: take a small portion, knead it into a small ball by hand, and finally knead it into the size of soybean. This small biscuit is very crispy and delicious. To ensure the crispy taste, the small ball must be as small as possible. I'm a little lazy. It's a little bigger.

Step 8: put the small balls on the baking tray covered with oil paper, and leave a certain gap between the small balls.

Step 9: put the baking tray into the oven preheated at 180 ℃ and bake in the middle for about 10 minutes until the surface of the ball turns light golden.

Materials required:

Potato starch: 135g

Egg: one

Baking powder: 5ml

Milk powder: 25g

Low gluten flour: 20g

Soft sugar: 35g

Note: 1, baking temperature to master, baking to light gold and then out of the oven. If the ball is not crisp enough, the heat may not be enough. Please return to the oven and bake for a while. 2. Potato starch, that is potato starch, is an important raw material to achieve crisp taste of biscuits, do not use other starch instead. 3. The baking powder in the formula helps the biscuits to swell. It is not recommended to reduce the amount. If the weight is reduced, the surface of the roasted ball will not be smooth enough and the taste will be hard because of its low expansion. 4. Please adjust the amount of potato starch according to the actual situation, the dough needs to have the appropriate degree of hardness, not sticky soft, not because of drying and cracking. If the dough is too sticky and soft, add more potato starch and knead well. If the dough is too dry, add some whole egg liquid. 5. If the dough is too dry, the cookies may crack when baking. Before entering the oven, spray a layer of water on the biscuit with a watering can to reduce the probability of cracking.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Dan Guo Zi