Protein Wafers

Overview

This is how this biscuit was originally made. I often ate this when I was a kid. From now on, I can make it and eat it every day~

Have all materials ready
Soften the butter at room temperature (it does not need to be in a liquid state), add the sugar in batches, and stir well each time.
Add the egg white liquid in three batches, mix well, then sift in the flour, and mix well until a soft batter appears.
Pour into the piping tape and cut a small opening.
Shape into strips or rounds on a baking sheet, however you like.
160℃, 15 minutes. It will spread out when baking. I didn't control the spacing well and it stuck together, but it doesn't affect it. Just break it apart at the end.
The finished product, next time, make it into a round shape, squeeze out a dot, and after baking, it will be a round shape.