Oil-free and low-sugar egg biscuits

Oil-free and low-sugar egg biscuits

Overview

My eldest son is too fat, so his baking these days is low in sugar and oil. This is an oil-free and low-sugar cookie. Suitable for babies and people trying to lose weight. And the materials are simple, only three items are needed. The method is simple and suitable for lazy people and novice bakers~

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Ingredients

Steps

  1. Set the piping bag with a cup in advance and choose a round nozzle. If you don’t have a floral mouth, you can ignore it. If you don’t have a piping bag, you can use a fresh-keeping bag instead. It’s best to use a stiffer ziplock bag.

    Oil-free and low-sugar egg biscuits step 1

  2. Place the egg whites and egg yolks in two clean basins that are free of oil and water. (I made three portions directly. If you need to increase the amount, just double the recipe ingredients.)

    Oil-free and low-sugar egg biscuits step 2

  3. Add a quarter of the sugar to the egg yolks and mix well.

    Oil-free and low-sugar egg biscuits step 3

  4. Beat the egg yolk until it turns slightly white.

    Oil-free and low-sugar egg biscuits step 4

  5. Using an ACA egg beater, start beating the egg whites. (The sugar should be added in three times)

    Oil-free and low-sugar egg biscuits step 5

  6. Beat the egg whites until they form a straight hook. At this point you can preheat the oven to 180°C.

    Oil-free and low-sugar egg biscuits step 6

  7. Add the egg yolks to the egg whites in two batches, like stir-frying, and stir from the bottom up. Gently mix the egg batter evenly. (Never stir in circles)

    Oil-free and low-sugar egg biscuits step 7

  8. The mixed egg batter is fluffy.

    Oil-free and low-sugar egg biscuits step 8

  9. Add the flour to the egg batter in two batches and continue to mix the batter in the same way.

    Oil-free and low-sugar egg biscuits step 9

  10. Pour the egg batter into a piping bag. Cut a small opening in the front of the piping bag.

    Oil-free and low-sugar egg biscuits step 10

  11. Pour the egg batter onto a baking sheet lined with greaseproof paper. There should be a certain distance between each egg batter, because the biscuits will expand during baking. After squeezing all the egg batter, lightly shake the baking pan to pop out the air bubbles in the egg batter. Don't use too much force or the egg batter will spread. Then put it into the middle rack of the preheated oven, 180°C, for about 12 minutes. Bake the biscuits until they are slightly golden brown. It is best to pay more attention in the next few minutes to avoid burning.

    Oil-free and low-sugar egg biscuits step 11

  12. Take out the baked egg pancake and let it cool before sealing it.

    Oil-free and low-sugar egg biscuits step 12

  13. This is the way the batter looks when it’s too densely packed together after baking. It’s the same when you break it apart and eat it. Just a bit ugly. Don’t learn from me. 😂

    Oil-free and low-sugar egg biscuits step 13