Coconut Protein Biscuits
1.
Ensure that the egg white bowl and whisk are free of oil and water. Use the whisk to beat the eggs at low speed until they are in a state of blister. Add the fine sugar in three times, and continue to beat the egg, until the egg is beaten until the state shown in the picture: lift the whisk, the egg white can pull out a curved and drooping sharp corner (wet foaming)
2.
Add the minced coconut to the egg whites and stir up from the bottom with a rubber spatula to mix the minced coconut and egg whites evenly. Be careful when mixing, do not stir in a circular motion, and do not stir for too long, so as not to defoam the whipped protein, put the mixed batter into a piping bag, and squeeze a small batter the size of a 1 yuan coin on the baking tray. , Put the squeezed batter into the preheated oven, 170 degrees, about 20 minutes, the surface is slightly golden
Tips:
1. The ingredients of this biscuit are very simple, but the preparation needs to be very careful. Be sure to grasp the degree of whitening (wet foaming), and you must also pay attention to the technique and strength when mixing the whites with coconut. If the beaten egg whites are defoamed, the biscuit made will lose the unique taste of crispy outside and loose inside;
2. Please squeeze the mixed protein coconut batter into the baking tray and bake as soon as possible. If it is not put in the oven for a long time after mixing, the protein will also defoam, which will seriously affect the effect;
3. The baked biscuits are crispy on the outside and loose on the inside. After being completely cooled, put in a sealed box for storage. If the crust becomes soft during storage, you can put it in the oven and bake the surface again until it is crispy.
