How to make egg cookies

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  1.90 grams of low-gluten flour + baking powder are mixed and set aside.

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  2.20 grams of white sugar, set aside,

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  3.Crack three eggs into the basin and set aside,

• 4.Start to beat the eggs, beat the whole eggs, add a little salt, one-third of 20 grams of sugar, and a few drops of white vinegar are enough,

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  5. When the mixture becomes large, add sugar for the second time, which is one-third of the 20 grams of sugar, and continue to beat.

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  6.Add the sugar for the third time, which is the last third, and continue to beat.Beating whole eggs is more troublesome than egg whites.The separated ones are easy to whip, but the baked sponge cake with beaten whole eggs tastes very good.

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  7.Continue Beat the whole egg batter, be patient,

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  8.Don’t whip it until it’s like baking a sponge cake.When you lift the egg beater, the egg batter on the egg beater will not drop immediately.

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  9. Sift in low-gluten flour one at a time and stir slowly,

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  10.The second screening into low For gluten flour, you still need to stir the egg batter gently to prevent defoaming.

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  11.Third Sift in all the low-gluten flour one at a time and stir slowly.At this time, you hear a rustling sound.Do you want to defoam? I'm a little scared.I'm just afraid of defoaming.Just mix it gently and it's done.

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  12.Prepare a baking sheet and line it with oil-absorbing paper, also non-stick paper,

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  13.Put the egg batter into a piping bag.It’s a bit troublesome to put it in.I don’t want to make a cake because it’s all over the place and it’s so slow.Slowly squeeze it into a small round biscuit shape,

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  14. Finished the first set,

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  15.Put it into the oven.The oven has been preheated to 160 degrees.These are the photos taken during the oven process because the oven cover is like Mirror, let’s not talk about it, everyone knows it,

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  16. After fifteen minutes, it will be baked and taken out of the oven.

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  17.The cookies are baked like this,



18.It tastes good,