1. Prepare ingredients: potato starch, low-gluten flour, corn oil, milk powder, powdered sugar, egg liquid, baking powder
2. Knock the eggs into a large bowl
3. Beat into egg liquid
4. Weigh out 55 grams of egg liquid and add corn oil
5. Continue to mix well and let the corn oil blend into the egg liquid
6. Sift the potato starch, low-gluten flour, powdered sugar, milk powder, baking powder, and add to the mixture of egg liquid and corn oil
7. Stir continuously with a spatula, and at the end, no particles or powder can be seen, and it is mixed into a dough
8. Take a small ball of dough and knead it on the mat into an even strip
9. Cut into evenly sized pieces, the size is about the same as peanuts, the specific size is determined by yourself (the larger ones need to be roasted longer)
10. Put the cut dough pellets on the palm of your hand and knead it back and forth into a circle
11. Put it into the baking tray with a certain gap in the middle. During the baking process, the dough will expand
12. Preheat the oven at 140°C for ten minutes, then put the baking pan into the middle of the oven, pipe up and down at 140°C, and heat for 15 minutes (the specific time depends on each person’s oven and the size of the oven). After baking, take it out and put it out. Keep it cool and keep it in an airtight jar
Tips:1. Try to knead each dough pellet into a circle of the same size to avoid unsynchronized cooking when baking;
2. After the dough pellets are placed in the baking tray, you can spray some water on the surface to prevent the surface from being too dry and cracked during baking (the cracked ones are delicious and do not affect the taste).
