Why don't you use the oven and cream to make cookies? All you need is a microwave oven. Here are microwave cookies.

Three eggs, yolk and egg white are separated (note: the container for egg white can't hold water or oil, and egg white can't hold yolk).

Break the egg yolk and add about 50 ml of milk (you can add your favorite flavor to the milk, such as the instant coffee I use here. If you like the original flavor, you can add sugar appropriately. Sift in four spoonfuls of low-gluten flour and mix well.

Squeeze a few drops of lemon juice into the egg white (it is said that acidity can reduce defoaming and remove the fishy smell of the egg), add a spoonful of sugar and beat it (electric egg beater is recommended), and add two spoonfuls of sugar during the beating process until it is creamy.

Add the beaten egg whites to the egg yolk liquid, and stir them from bottom to top to avoid stirring.

Spread the biscuit paste on the baking paper (it would be better if there is a mold).

Heat the baking paper covered with biscuit paste in the microwave oven for two minutes. Take it out of the oven. If the biscuit paste is solidified, you can take it out to dry first, let the water evaporate, and then cut it into small squares.

Generally speaking, the biscuits at this time are not hard enough and have too much water, so they need to be recycled. Change to medium or low heat, bake for minutes until it is not wet, and it will be finished with biscuit foam. Generally, it is almost enough to return to the furnace two or three times.

In fact, you can make cookies without egg white, but cookies will be too hard and have no crunchy feeling. Children's shoes that want to grind their teeth can consider not sending egg whites, but directly serving whole egg liquid.