Olive oil meringue

Overview

Dissolve remaining egg whites. I couldn't find olive oil before, so I used peanut oil to make an all-low-gluten flour version. This time there is olive oil and whole wheat flour, so I want to have a complete version. However, the previous version with all low-gluten flour was brittle and hard, so I didn’t like it. Although this whole wheat flour version has added crunch, it also has a slightly rough texture. The taste is still crisp and hard, and the fate is the same as before. It’s so hard to find a close friend of Shortbread! It’s a pity! What a shame! . . . . . . .

Tags

• baking
• old man
• cookies
• afternoon tea
• baking powder
• cake flour
• olive oil
• whole wheat flour
• crushed peanuts
• powdered sugar
• protein

Ingredients

Steps

1. 1 Materials

   

2. 2 Sift together low-gluten flour, baking powder, and powdered sugar

   

3. 3 Add whole wheat flour and mix well

   

4. 4 Add olive oil and egg whites

   

5. 5 Use a rubber spatula to mix in irregular directions

   

6. 6 Become a uniform and soft batter

   

7. 7 Put it into a piping bag with a pointed tip

   

8. 8 Extrude patterns into the baking pan

   

9. 9 Sprinkle in chopped peanuts and lightly press them with your hands

   

10. 10 Place in the oven, middle layer, raise the heat to 170 degrees, lower the heat to 150 degrees, bake for about 20 minutes, turn off the heat and continue to simmer for 10 minutes

    

11. 11 Out of the oven