Eggs
By VicentaLakin
It's a lovely little omelet, neither butter nor vegetable oil, nor is it too high in sugar, but it's still fragrance, fragrance and milk. It is simple and easy to produce, but it requires great patience and love。
Recipe Recommendations
- potato starch 135 grams
- eggs a
- baking powder 5ml
- milk powder 25 grams
- low-gluten flour 20 grams
- soft white sugar 35 grams
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Eggs
1
Preparation material。
2
Eggs are scattered in large bowls, mixed with sugar (eggs do not need to be given out)。
3
Milk powder in egg fluid. Because milk powder is not easy to melt, priority is given to the egg fluid。
4
Potato starch, low-banded flour, powdered powder, and powdered milk (preferably defamined milk powder) are mixed into big bowls。
5
Scratch it with your hands, which may have been loose at first, and patiently scrambling it will have taken place。
6
The noodles are tumbled into circles and split into small pieces。
7
Take a small piece of it, rub it in the hand, then rub it in the size of a soybean particle. This little cookie is so delicate that it needs to be as small as possible to make sure that it tastes so soft. I'm a little lazy, a little bigger。
8
Put the ball on the grill with oil paper and leave a gap between the small particles。
9
The dish 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。Eggs Make Tips
1. Control the baking heat well; remove from the oven only when they are light golden yellow. If the small balls are not crisp enough, they may be underbaked; please put them back in the oven for a little longer.
2. Potato starch, also known as potato flour, is a key 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, so reducing the amount is not recommended. If reduced, the baked balls will not have a smooth surface due to insufficient expansion, and the texture will be on the hard side.
4. Please adjust the amount of potato starch according to the actual situation. The dough needs to have the right consistency—neither too sticky/soft nor cracking due to dryness. If the dough is too sticky/soft, add more potato starch and knead well. If the dough is too dry, add some whole egg liquid.
5. If the dough is too dry, the cookies may crack during baking. Spraying a layer of water on the cookies with a spray bottle before putting them in the oven can reduce the chance of cracking.