How to make egg biscuits

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  1.Crack the eggs into a basin that is oil-free and water-free

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  2. Beat the eggs with a whisk at high speed until thick and add one-third of the sugar

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  3.Add the remaining sugar in turn and continue to beat the egg liquid at high speed until the texture is clear and difficult to disappear (I beat for 7 minutes)



4.Sift the baking powder and low-gluten flour together and add them to the egg cream

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  5.Use a mixing knife to stir quickly and evenly until there are no particles

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  6. Line the baking pan with oiled paper.If it is a non-stick baking pan, you don’t need to put oiled paper.Put the egg paste into a piping bag and use scissors to cut a small opening.Don’t cut too big

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  7.The egg batter should be squeezed out evenly, and the size should be even, so as to avoid some not being baked well when baking.Burnt

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  8. Preheat the oven to 150 degrees for five minutes, and bake the middle layer for 15 minutes.Yes

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  9.It’s out

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  10.So fragrant

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  11.Finished product