Health benefits
Eggs: nourish blood
Ingredients
Low-gluten flour ( 60g ) | Eggs ( 2 pieces ) |
White sugar ( 30g ) |
How to make egg biscuits
1.The materials are ready.
2.Separate the yolk and albumen from the eggs, and put the albumen into an oil-free and water-free egg beating basin.
3. Add 10 grams of sugar to the egg yolks and beat them thoroughly.Add 20 grams of sugar to the egg whites.Beat the eggs with a whisk.Beat until stiff peaks form.
4. Take some of the egg whites and stir them quickly into the egg yolk liquid, then return Fold into the remaining egg whites thoroughly.
5.Sift in the flour and stir quickly until there is no dry powder.
6. Line a baking sheet with oil paper and preheat the oven.Place the piping bag in the cup and pour in the egg roux.
7. Cut open the mouth of the bag and squeeze out each piece with a diameter of about 3cm egg cake embryo.
8.Put it into the oven, turn on the upper and lower heat to 150 degrees, and bake for 15 minutes.
Tips
Stirring must be from top to top, and the movement should be rapid.Do not stir in circles or too slowly to avoid defoaming of the protein.
Small biscuits are not like chiffon cakes.You can just beat the egg whites and add the sugar at once, no need to add it in batches.
If you don’t have oil paper at home, put a layer of oil on the baking sheet to prevent the biscuits from sticking and making it difficult to release them from the mold.
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