[Oil-free and additive-free, melts in your mouth] Egg Biscuits

Overview

Biscuits are a favorite snack among children, but biscuits generally contain high-fat ingredients or additives such as baking powder. I have always been a person who likes to create my own baking recipes. I started baking on the way, and I have been exploring all the way. I am unwilling to accept high oil and sugar, and I have an incomparable love for baking. Moreover, I have snacks at home to cheer me up, so I have also produced a lot of low-calorie baked goods. I believe that in the near future, low-calorie baked goods should become a mainstream. The love for desserts and the concern for health push us to make more low-calorie and relatively healthy desserts... Today's cookie was completely based on my own ideas in my mind, and it turned out to be a success. Three eggs were baked for several plates, and only 35 grams of sugar was used, without a drop of oil. The finished product was relatively large, and you can slowly enjoy this low-calorie sweet afternoon tea. I made the biscuits according to the chiffon cake recipe. It is simple to make. You don’t have to worry about collapse or cracking like making chiffon cakes. You will never get mad because this guarantees success. Control the heat and bake until it is golden brown, melts in your mouth and crispy. The dough should be smaller so that it is crispy. After baking, put it on the next day. My baby said: This biscuit tastes better. Now I find that the lower the calorie food, the better. Haha, I really think it’s a good practice, and it’s a practice that can be promoted...

Tags

• baking
• children
• cookies
• afternoon tea
• corn starch
• egg
• low gluten flour
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare raw materials. (Some raw materials were not photographed)

   

2. 2 For eggs, break the yolks and whites into separate containers that are water-free and oil-free.

   

3. 3 Add milk, low-gluten flour, and cornstarch to the egg yolks, and mix thoroughly by turning it up and down. Be sure to mix it thoroughly so that it will be smooth when squeezing the biscuits later.

   

4. 4 Add the white sugar to the egg whites at once. Because the amount of sugar is small, it can be beaten in one go, so there is no need to add it in batches.

   

5. 5 Start with low speed, then slowly turn to medium speed, then high speed. Beat the wet foam and then turn to medium speed to beat dry foam. Beating it in one go can pull out short and strong sharp corners. Novices can insert a chopstick to test. If it is steady and unshakable, it means that the whipping is in place. Pay attention to observation and don't over-beat.

   

6. 6 Add a small amount of beaten egg whites to the egg yolk paste, mix thoroughly, then add the egg whites in portions, stir up and down, and mix well using a cutting and stirring motion. Move slightly faster, but do not stir in circles.

   

7. 7 Mix all the egg batter evenly.

   

8. 8 Put it into a piping bag and use a small round piping tip.

   

9. 9 Line a baking pan with parchment paper, pipe the cake batter onto it, and start piping it into a long strip.

   

10. 10 Preheat the oven to 180 degrees, with the heat up and down, for about 12 minutes.

    

11. 11 I found that squeezing long strips is difficult, and squeezing small dots is easier. The following ones are all made into small round biscuits. For small round biscuits, I use 180 degrees and heat up and down for 10 minutes.

    

12. 12 The finished product is baked.