Chinese Food
Egg biscuit
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This is the second time to make this biscuit. It's mainly to eliminate the last egg in the family. If you make it, you can double the material.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Beat the eggs. Don't separate them. Beat the whole egg
Step3:Pour half of the sugar into the egg and beat with the electric beater until it turns white
Step4:Then add the rest of the sugar and beat until the egg head lifts up the dripping lines and they don't disappear so quickly
Step5:Sift in the flour with low gluten. Mix it evenly with a scraper. Turn it up and down. Note: do not circle it or over mix it. It will get gluten
Step6:Put the paste into the flower mounting bag. If you want to extrude the pattern, you can mount the flower mouth. If you want to extrude the round pattern, you don't need to mount the flower mouth. I didn't have a flower mounting bag. I used a flower mounting gun. The baking tray was covered with oil paper. If it wasn't sticky, I didn't need oil pape
Step7:Put it in the preheated oven. Bake in the middle layer at 165 ℃ for 1520 minutes. The temperature should be determined according to the temper of your own oven
Step8:It's done. Finished produc
Step9:The first time - the lighter one is the first plate. The deeper one is the second plate. If you want to have a crispy one, bake it into the second plate. It's also delicious
Step10:The second time - the show has improved. Hee he
Cooking tips:1. You can add 5g more sugar for those who like sweetness. 2. You need to have an electric egg beater. Otherwise, it's a long process. Biscuits should be put into a sealed container after they come out of the oven. Otherwise, they won't be crispy again. You remember. It's recommended to use a mounting bag to squeeze. The mounting gun is too slow. There are skills in making delicious dishes.
