27’s cooking diary – light “protein crackers”

Overview

Because 27’s father cannot eat foods with high cholesterol, but he also likes sweets. Therefore, in order to prevent his old man from eating high-cholesterol sweets sold outside, 27 made this egg white thin biscuit this time. It is super simple. It can be said to be a first-class biscuit for super lazy people! Yeah~~

Tags

• baking
• butter
• powdered sugar
• protein
• self raising flour

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 After the butter has softened at room temperature (note! It’s not melted! It’s softened! Don’t turn it into a liquid state!), add powdered sugar and stir evenly with a whisk, do not beat.

   

3. 3 Add the egg whites in three batches. Similarly, use a whisk to stir evenly. After it becomes a fine fluid paste, sift in the flour and continue stirring. But remember, just stir evenly and don't beat it.

   

4. 4 Pour the evenly mixed batter into a piping tape with medium holes.

   

5. 5 Pipe out a strip of batter on a baking sheet greased with oil or greaseproof paper.

   

6. 6 Note that the extruded strips of batter must be some distance away (during the baking process, they will expand and become pancake-like. 27 is too close, and they will stick together after baking~ However, fortunately it will be crispy after baking, otherwise it will be ugly~ eh), put it in the preheated oven, 160℃, middle layer, upper and lower heat, bake for about 15 minutes until the edges are golden brown.

   

7. 7 It's very simple! Hee hee ~ A very delicious short biscuit ~ Dad likes it very much ~ I ate it all in one go ~ Sweat ~ It seems ~ I have to make more stock next time ~ Yeah~~