How to make yogurt cookies

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  1.Weigh the ingredients

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  2.Egg yolks and egg whites are separated, and the basin containing the egg whites must be free of water and oil

• 3.Add 2-3 drops of vinegar to the egg whites and use an electric egg beater to make the fish eye bubbles.Add 1/3 of the white sugar.I use a food processor to dry grind the white sugar to make it easier to beat the egg whites

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  4.Add the sugar in three batches and beat the egg whites until sharp corners appear when you lift the whisk, as shown below..

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  5.Add yogurt to egg yolk

• 6.Use a manual egg beater to stir the egg yolks evenly
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  7.Sift flour into the egg yolks

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  8.Sift in the flour and use it for cooking Mix evenly

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  9. Add 1/3 of the egg whites to the batter, also using the stirrer Mix evenly

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  10.Pour the batter into the remaining egg whites

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  11.Mixed biscuit batter

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  12. Line a baking sheet with tin foil, and then use a small spoon to spoon the biscuit batter (I made it a little thin, so I used a spoon.If it is thicker, you can use a piping bag), leaving a gap in the middle., to prevent sticking, at this time, preheat the oven to 180℃

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  13.After done, send it to the oven to Bake at 180℃ for 20 minutes

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  14. Bake until colored and then turn off the heat.Do not take it out immediately.Simmer for 5 minutes before taking it out

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  15.Finished product picture