Chinese Food
Trilogy oil free egg biscuit (whole egg version)
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In order to make biscuits, it's wasteful to use egg yolk only (and the amount of butter is so large). I feel distressed. So I made a biscuit with crispy outside and soft inside to share with you.
Cooking ingredients
Cooking Steps
Step1:Break up the whole 2 eggs and add all ingredients into the mixture. The consistency is as shown in the figur
Step2:The egg paste is put into the flower mounting bag and squeezed on the silica gel pad. If there is no silica gel pad, use oil paper or tin paper. My silica gel pad is small, so I tested the distance between the two sets of suggested gardens, or it will stick together (please ignore those crooked Gardens
Step3:Put it in the oven for 170 ℃ for 10 minutes (the biscuits are Pengqi by visual inspection). The temperature in my oven is high, so it's just 10 minutes. According to my own oven, it's up to five minutes
Step4:Biting diagra
Cooking tips:My watch flower technique is a little bit 2. Hemp says to practice more. Because put the foam powder, it is suggested that the distance between biscuits is far and some cooking skills are good.
