Today we share a whole egg biscuit making process, which can be used as a daily snack at home, with a cup of warm milk can also be used as a nutritious breakfast in the morning.
How To Make The Whole Egg Biscuit
Separate the egg white and yolk; sift the salt and low gluten powder twice for standby
Add 10 grams of the sugar to the egg yolk and beat well
Add 20 grams of sugar to the protein, and use the electric eggbeater to beat until the wet foaming is close to the hard foaming(beat the egg head and pull up the egg white cream. The egg white cream is firm, but the egg white tip is downward.)
Mix the yolk and protein, add the low gluten flour into the mix, put it into the pastry bag, pad the baking tray with high temperature cloth, and squeeze the cookie paste into strips on the baking tray
Preheat the oven to 180 degrees, and put on the upper layer of the oven,bake for about 10 minutes.