Meringue Crackers

Name: Meringue Crackers
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g Low-gluten flour; 50g butter; 50g Egg white; 60g Powdered sugar; 1/2 tsp vanilla powder

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I once made Junzhi's protein crackers, but this crisp is not the other. This is actually the unrolled of Ms. Meng's cigarette biscuits. I was inspired somewhere before and decided to use Teacher Meng’s cigarette biscuits as a revision. However, at the end of the operation, it was found that some were out of control and in a hurry. If you had to proceed as originally planned, it would be too time-consuming. In frustration, I decided to treat it as a meringue wafer. However, thinking is always jumping. In the process of continuing to turn the remaining batter into flakes, there was the idea of using the flakes to adapt the original plan.

Ingredients

Meringue Crackers

1. Ingredients: 30 grams of low-gluten flour, 50 grams of protein, 50 grams of butter, 60 grams of powdered sugar, 1/2 teaspoon of vanilla powder

2. To soften the butter, add powdered sugar and vanilla powder, sit in hot water, heat over water, and stir until the butter melts. Add egg whites and stir in irregular directions. Sift in the low-gluten flour and stir evenly in irregular directions

3. Lay the tile mold on the tarp, fill the hole with batter, flatten it with a spatula, remove the template, put it in the oven, the middle layer, the upper and lower heat 160 degrees, bake for about 5-10 minutes

Tips:
The crackers are very thin, so try not to go away when you bake them, so as not to burn.
The baked biscuits need to be sealed and stored to prevent moisture and softening.