Egg biscuit
Introduction:
"Days of rain, no clue. How many forgotten ones are aroused at this moment? A few days earlier, he promised the egg biscuit, but he just tossed the bread for himself. How many memories of the classics at that time? Open the old book and look for the fragrance between the lines. Egg biscuits, once so infatuated
Production steps:
Step 1: prepare materials
Step 2: pour the eggs into a large bowl, beat them into thick bubbles with an egg beater, and mix them with sugar three times
The third step: finally become a thick, thick foam paste. The egg will not disappear immediately.
Step 4: add vanilla powder and stir well
Step 5: sift in the low gluten powder
Step 6: stir into a uniform batter
Step 7: load the decoration bag and cut off the sharp corners
Step 8: extrude small circles on the baking tray
Step 9: put it in the oven, middle layer, heat up and down 180 degrees, bake for about 10 minutes, the edge is milky yellow, turn 100-120 degrees, continue to bake
Step 10: bake thoroughly, come out of the oven and let it cool
Materials required:
Egg: 1
Low gluten powder: 60g
Fine granulated sugar: 40g
Vanilla powder: 1 / 8 TSP
Note: eggs should be warmed in advance. If the temperature is low, use hot water bath to kill them. Mix the flour well, do not stir for a long time to prevent gluten. The finished products should be sealed to prevent moisture absorption and softening.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Dan Yuan Bing Gan
Egg biscuit
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