Chinese Food
Apricot egg biscuit
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We've all eaten a kind of biscuit called. Xingyuan. Recently, we've made a lot of biscuits at home. It's good to eat. It's nostalgic. Oil free and low sugar is super simple. -
Cooking ingredients
Cooking Steps
Step1:In the whole process, add 50 g Sugar three times. Start to add 20 g Sugar.
Step2:To this extent, add 15g sugar for the second time and continue to pas
Step3:Put the last 15 grams of sugar on when the lines appear.
Step4:It's enough to lift the egg beater's egg line and it won't disappear immediately. Continue to the next step.
Step5:Sift in the flour with low gluten. Stir it. Don't stir it. It's easy to get gluten
Step6:Turn it over and put it into the mounting bag. Squeeze it onto the oilpaper. When you squeeze it, there will be sharp corners. When you bake it, the sharp corners will disappear. Heat it up and down at 170 ℃ for 20 minutes.
Step7:It's delicious. It's delicious when I was a child.
Cooking tips:It's better to sit in a warm water of about 40 degrees when you're passing the whole egg liquid. It's easier to pass the skill of cooking.
