Ginkgo anhydrous egg-flavored biscuits
Overview
Ever since I made the waterless egg-flavored biscuits, they have been out of control. They are crispy and full of egg flavor. My daughter even said they were delicious and asked me to make them for her. This time, I added some ginkgo nuts and dark chocolate to them, and they tasted better than last time. My family doesn’t like to eat too sweet, so I used less sugar. However, this time I added ginkgo nuts and dark chocolate, and it felt super good. Everyone can try it. New Year's Day is coming soon, it's also good as a dessert at home or as an afternoon tea for entertaining friends.
Tags
Ingredients
Steps
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Prepare ingredients.
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Roast the ginkgo in the microwave (I introduced it in detail in my blog).
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Prepare a clean basin and add oil and milk.
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Stir oil and milk until evenly mixed.
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Take another oil-free and water-free basin, put 3 eggs, add the sugar in 3 portions and beat thoroughly.
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The egg liquid is beaten until the traces of the egg liquid falling into the basin cannot disappear immediately, then it is ready.
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Sift in the flour and stir evenly.
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Pour a little of the low-flour egg liquid into the basin into which the low-flour flour has been sifted, add the oil and milk and stir evenly.
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Then pour step 8 into a large basin and stir together evenly (you can also add your favorite nuts or fruits in this step), then add pine nuts and stir evenly.
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Pour the egg liquid into the bag and cut a small slit of 1-2 mm from the edge.
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Squeeze onto baking sheet.
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degrees, 10 minutes, and you're done.
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Melt the dark chocolate in water and cut a small opening of 1-2 mm on the edge.
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Pipe onto cookies.
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Finally add the ginkgo.
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Okay, here’s a picture of the finished product.
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Yummy, delicious.
