1. Put the powdered sugar in the corn oil and beat it to emulsify the powdered sugar
2. Beaten eggs
3. Take 15 grams of egg liquid and put it in the whipped sugar oil
4. Beat here evenly
5. Add tapioca starch and low-gluten flour
6. Mix well without dry powder
7. Knead into small balls of 10 grams each and place directly on the baking tray
8. Use your thumb to gently squash each small ball, and brush a little egg liquid on the surface pits
9. Put it in the middle layer of the preheated oven, heat up and down, 170 degrees, 20 minutes, bake it and let it cool before moving, it can be sealed and stored
Tips:Do not touch the freshly baked biscuits. They are very soft and will break when touched. They can be picked up when they are allowed to cool.
Very crispy, the amount of sugar can be increased or decreased as you like.
