Eggs

1

Preparation material。

2

Eggs are scattered in large bowls, mixed with sugar (eggs do not need to be given out)。

3

Potato starch, low-banded flour, powdered powder, and powdered milk (preferably defamined milk powder) are mixed into big bowls。

4

Squeeze your hands into smooth noodles, take a piece, rub the strips and split them into small pieces。

5

It is the most time-consuming step of a small, small circle, each smaller than the soybeans or the size of the soybeans。

6

Put the small pellets on the baker with the oilpaper and leave a gap between the small pellets。

7

The oven is placed in a preheated oven of 180°C, in the middle, for about 10 minutes, until the surface of the ball becomes light gold。

1. These small cookies are very crispy and delicious. To ensure a crispy texture, first, the dough balls must be as small as possible. Second, the baking temperature and time must be well controlled; remove them from the oven when they turn light golden yellow. If the cookies are not crunchy enough when tasted, they may be underbaked; please return them to the oven and bake for a bit longer. 2. Potato starch is an important ingredient for achieving the crispy texture of these cookies; do not substitute it with other starches. 3. The baking powder in the recipe helps the cookies rise; it is not recommended to reduce the amount. If reduced, the resulting cookies will have low expansion, leading to a less smooth surface and a harder texture. 4. If the dough is too dry, the cookies may crack during baking. Additionally, spraying a layer of water on the cookies with a spray bottle before putting them in the oven can reduce the chance of cracking.