Egg Fruit

Egg Fruit

1. Pour the egg liquid and powdered sugar into a small basin

2. Whipped evenly

3. Pour in corn oil

4. Continue to beat evenly

5. Sift in the mixture of potato starch, milk powder, low-gluten flour and baking powder

6. Roughly mix and knead into a smooth dough

7. Put the dough on the chopping board and roll it into a sheet with a thickness of about 5mm

8. Then cut into small pieces about 1cm square

9. Put the sliced noodle cubes into the baking tray one by one

10. Spray a layer of water on the surface

11. Then put the baking tray into the middle layer of the preheated oven, 170 degrees for about 13 minutes

12. It can be sealed and stored after being out of the oven and letting cool.

Tips:

1. The kneaded dough needs to have a suitable degree of softness and hardness, not sticky or cracked; if the dough is too sticky, you can add more potato starch and knead it, if the dough is too dry, you need to add an appropriate amount of whole egg liquid;
2. If the dough is too dry, it will cause the biscuits to crack during baking, so spray a layer of water on the biscuits before entering the oven to reduce the chance of cracking;
3. Don't use the wrong starch, here is potato starch, which is potato starch; in order to achieve a crispy taste, be sure not to use other starches instead;