Easiest Way to Make Quick Mini Egg Biscuit
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Ultimate Mini Egg Biscuit. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Mini Egg Biscuit, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mini Egg Biscuit delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mini Egg Biscuit is 67 biscuits. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few components. You can cook Mini Egg Biscuit using 4 ingredients and 6 steps. Here is how you cook that.
These mini egg biscuits are close resemblance to Japanese snack called Tamago Boro. It is rather crispy and not overly sweetened. This recipe can be cooked over the stove or baked in the oven.
Ingredients and spices that need to be Take to make Mini Egg Biscuit:
- 60 g (3 tbsp) sweetened condensed milk
- 37 g (2 qty) medium egg yolks
- 42 g (3 tbsp) unsalted butter, room temperature
- 110-130 g (12-14 tbsp) potato starch or corn starch
Instructions to make Mini Egg Biscuit
- Youtu.be/L9NWA1J7aMI
- In a medium bowl, mix together milk, yolks, and butter thoroughly.
- Add 110 grams of starch and mix until well-combined and smooth. Add more starch if the dough is still sticky and too wet.
- Portion the dough into small balls. I used a measuring spoon of ¼ teaspoon to scoop and portion each ball.
- For oven-baking, place them 1-inch apart on a baking tray lined with parchment paper. For stovetop cooking, place them on a heavy-bottom frying pan, also 1-inch apart.
- Bake in a preheated oven at 320°F or 160°C for 17-20 minutes or until the bottom of the biscuit is golden brown. For stovetop cooking, cover the pan with a lid and cook over low heat. Check the bottom of the biscuit every 5 minutes. It takes about 20 minutes for the biscuit to be browned at the bottom and become solid.
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