Today, I will share with you the practice of egg biscuits, which are water-free and oil-free, fragrant and crisp!
Materials:
3 eggs, 80g low-gluten flour and 40g sugar.
Exercise:
Beat one egg in a big bowl first, and then beat the yolk of two eggs. You can keep the rest of the egg protein for fried rice and egg soup, so don't worry about wasting it. )
Pour in the sugar, without turning on the eggbeater, just stir it twice, and then press the start button. After the yolk is broken up with an egg beater, sugar can be prevented from splashing around. )
Beat the eggs until they are thick, and the egg liquid is running water, which will not be mixed with the egg paste immediately after dripping.
Sift in the flour and mix well with a spatula. (The surface of the stirred egg paste is bright and delicate. )
Pour the egg paste into a paper bag, spread a layer of oil paper on the baking tray, and squeeze the egg paste on the oil paper, leaving a little gap between them.
Squeeze the egg paste on the baking tray, put it in the oven 150℃ and bake in the middle layer for 25 to 30 minutes.
Bake until the cake is crisp, soft and not burnt, and then you can bake it.
This egg biscuit is ready, crisp and full of egg fragrance. Try it if you like!