Egg Biscuits
1.
Prepare the ingredients, separate the egg white and egg yolk, and place the egg white in a water- and oil-free container
2.
First beat the egg whites with an electric whisk to make fish-eye bubbles, then add one-third of the sugar, and continue to beat
3.
Beat the egg whites to make a fine foam, then add one third of the sugar and continue to beat
4.
Stir until there are obvious lines, the egg batter drips and will not disappear immediately, add the remaining sugar and continue to stir
5.
Dispense until a small hook appears, turn the egg-beating bowl upside down, and the batter does not flow or drip, it is finished.
6.
Stir the egg yolks evenly with a manual whisk
7.
Pour the egg yolk into the beaten egg white
8.
Stir evenly with a spatula
9.
Sift the batter into low flour
10.
Stir evenly with a spatula
11.
Pour the batter into the piping bag
12.
Cut the piping bag and squeeze the batter onto a baking sheet covered with greased paper. Preheat the oven in advance. Fire up and down at 180 degrees, the middle layer, about 8 minutes
13.
Bake until the surface is slightly colored, and the oily paper can be easily peeled off, that is, it is baked, and it will be removed from the mold and let cool immediately after it is out of the oven.
Tips:
1. I can bake the amount of four large golden plates here. When you make it, pay attention to the amount
2. For babies under two years old, the sugar in our recipe can be halved, but it is not recommended if it is less. After halving, the sweetness will be very light
3. Judging whether it is cooked or not: When the state is about the same, use chopsticks to pick it up. It can be easily moved. It is cooked. Be sure to pay attention to the color.
4. After letting cool, put it in a fresh-keeping bag, and then store it in an airtight jar. It can be stored for about three or four days.
