1. Put egg yolks and eggs into a clean, water-free and oil-free egg-beating bowl
2. Add sugar in three times, beat with an electric whisk until there are obvious lines, write a figure 8 in the basin with egg paste, and the figure 8 will not disappear after 5 or 6 seconds.
3. Sift in low-gluten flour and coconut flour, gently toss and mix evenly
4. Put the piping bag in a larger and deeper cup, and put it in the mixed batter
5. Cut a small round hole at the tip of the piping bag, and squeeze out the small round batter on the greased paper baking pan, leaving a gap between each
6. Put it in a preheated oven, 130 degrees, upper and lower fire, middle and upper layer, bake for about 15 minutes (the time and temperature required for baking are determined by your own oven), and you can color it
7. Bake out, let cool and become brittle, sealed and preserved
8. Crispy and delicious
Tips:1. Do not draw a circle when mixing the custard, but stir up and down to prevent the custard from defoaming.
2. The time and temperature required for baking should be adjusted according to your own oven.
3. The freshly baked biscuits have a Microsoft texture and become crispy after cooling. If the biscuits are soft after cooling, it means that they have not been baked. You can return to the oven and bake for a while.
4. The ingredients of this formula can be used to make two baking pan biscuits (130-150 pieces).
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