Ingredients
Plain flour ( 100g ) | Lard (I use lard because I don’t like butter) ( 40g ) |
Protein ( two ) | Cotton White sugar ( 60 grams ) |
～How to make egg white crisps
1. Have all ingredients ready.
2. Heat sugar and oil over water to melt the sugar and oil.
3.Add the egg whites in three batches and mix evenly with a manual egg beater.
4.Sift in the flour.
5. Stir into a paste.
6.Pour the mixed batter into a piping bag.
7.Clamp the outlet of the piping bag with a clip.
8.Push the batter onto the baking sheet, leaving a gap in the middle.
9. Preheat the oven to 160 degrees for three minutes.
10. Place the baking sheet into the oven and bake at 140 degrees for ten minutes.
11. It is done when the outside of the cake is browned.
12. Sweet and crunchy protein crisps are out of the oven.
Tips
1.The original recipe uses unsalted butter.I don’t like the taste of butter, so I replaced it with lard.I have also made it with vegetable oil and it tastes good.
2.It can also be made into sesame crispbread or other nut crispy cookies, that is, add nuts in the last step and bake it on a baking sheet.
3.Because the shortbread is relatively thin, the heat must be controlled well, otherwise it will easily burn.Different ovens will have certain temperature differences, so you need to adjust the temperature appropriately according to your own oven.
4.After the shortbread is cooled, it should be placed in a sealed box immediately, otherwise the shortbread will soften and not be crispy when eaten.
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