Protein fritters

Protein fritters

Introduction:

"The biscuits made last week, though they don't sell well, are delicious and crisp. I only got one piece. The rest of my daughter put it in a bottle. She said she would take it to school and share it with her good friends

Production steps:

Step 1: soften salt free butter at room temperature, add powdered sugar and mix well without stirring

Step 2: add protein in several times and mix well

Step 3: mix into a fine flowing paste

Step 4: sift in low flour and mix well (do not over STIR)

Step 5: put the paste into the flower mounting bag (the best large flower mounting mouth, I only have small ones, so I can make do with it, or I can cut the mouth of the bag directly)

Step 6: pad the baking tray with oil paper and squeeze the batter into long strips

Step 7: put in the preheated oven, middle layer, 170 degrees, about 15 minutes, edge coloring is OK, I baked 2 plates, a total of 25 biscuits

Materials required:

Protein: 30g (1 piece)

Medium gluten flour: 50g

Salt free butter: 50g

Sugar powder: 50g

Note: 1. Oven temperature for reference. 2. Just baked biscuits, the interior is still a little soft, after cooling it becomes very brittle, sealed in the bottle. 3. When the batter is squeezed, the interval should be enough, because the batter will spread out when baking

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet