Low gluten flour 15g Potato starch 85g
Powdered sugar 40g 1 egg 50g
Milk powder 50g Baking powder 2g
Water or milk 20g
How to make custard cookies #精品 recipeCHALLENGE#Illustration of how to make custard biscuits 1

Step 1

1. Crack the eggs into a bowl and beat them with a whisk. #精品 recipeCHALLENGE#Illustration of how to make custard biscuits 2

Step 2

2. Put starch, cake flour, powdered sugar, and baking powder into a glass bowl, mix well.

Step 3

3. Pour the egg liquid into the powder and stir until there is no dry powder. # exquisite recipe challenge# Illustration of how to make custard biscuits 4

Step 4

4. Add water or milk and mix well with egg beater. # exquisite recipe challenge# Illustration of how to make custard biscuits 5

Step 5

5. into a thick stateThe batter is very tough, not too thin or too thick, as shown in the picture. Put the paste into a piping bag. # exquisite recipe challenge# Illustration of how to make custard biscuits 6

Step 6

6. Preheat the oven to 160 degrees with the upper and lower tubes. Cover the baking sheet with oiled paper. Cut a small opening in the piping bag. Squeeze out a black bean-sized batter. Quickly lift the batter out and squeeze out one. This is a hard work, so don’t be impatient. Squeeze slowly. #精品 recipeCHALLENGE#Illustration of how to make custard biscuits 7

Step 7

7. Place the baking sheet into the middle rack of the oven and bake for about 12 minutes until golden in color. # boutique recipe challenge# Custard biscuits recipe illustration 8

Step 8

8. It is a little soft when it comes out of the oven, but will become crispy after cooling. # exquisite recipe challenge# Illustration of how to make custard biscuits 9

Step 9

9. Each bite tastes delicious. # exquisite recipe challenge# Illustration of how to make custard biscuits 10

Step 10

10. Sealed and canned, ready to eat. Custard biscuits cooking tips

1. Do not put all the water or milk in the ingredients at once, add it according to the state of the batter. 2. Baking powder is a white powder with corn flour as filler. It is a food-type leavening agent. As long as it is used for the expansion and loosening of food, aluminum-free baking powder is now used and meets food standards. It should be used once in a while. Exclusion cannot be omitted. 3. This recipe can make more than 200 small round cakes. When squeezing, try to be even in size and don't squeeze them too big, otherwise it will be difficult to bake them thoroughly and a soft center will appear. There are a large number of small round cakes and can be baked multiple times without affecting the batter.