Recipe for Tamago Boro (Egg Biscuits)
Source: Adapted and modified from 『君之』的手工烘焙坊 (*from food4tots)
Ingredients:
140g Potato Starch
20g Low Protein Flour (Cake Flour)
20g dry milk (baking milk powder) (note 1) (*I bought the full cream milk powder from Phoon Huat)
1 teaspoon baking powder
40g icing sugar (sifted)
50g egg liquid (about one 65g large egg) (*I just use normal egg)
2 teaspoons of corn oil (or any flavourless salad oil) (*I use Olive Oil)
Methods:
1. Mix together potato starch flour, low protein flour, milk powder and baking powder until well-combined. Sieve and set aside.
2. Break egg in a mixing bowl. Beat until the yolk and white are well mixed. No need to beat until foamy. Use only 50g of this egg liquid (*I did not to measure out 50g, my egg was slightly more)
3. Stir in icing sugar in 2-3 batches and mix well after each addition.
4. Stir in flour mixture from step 1 in 2-3 batches and mix well after each addition (note 2). Add in oil and combine well. You will get a sticky and wet dough. Do not add any extra flour as the dough will turn dry after some time. You should be able to roll a small piece of dough into ball.
5. Cover the dough with a damp cloth (note 3).
6. Cut the dough into tiny pieces (slightly bigger than the size of a soya bean, approximately 1 gram) (note 4). (*I did not do this step because I was in a hurry and kept interrupted by my boy. Simply just pluck out and roll. Probably explain the different sizes. In fact in the end I made the balls relatively big.)
7. Arrange the biscuits on a baking tray lined with baking parchment paper. Allow some gaps between the biscuits.
8. Preheat oven at 170 deg C (note 5).
9. Spray water onto the biscuits. Transfer the tray to the oven and bake for 10-15 minutes or until light golden brown. Given the biscuits another spray before you close the door of the oven. Rotate the tray 180 degree halfway during baking for even colour. If you want texture to be crunchy, bake for another 8-10 minutes (note 6 & 7).
10. After baking, remove the baking tray from oven and transfer the egg biscuits to a cooling rack. Leave to cool down completely before storing in an air-tight container.
1. Mix together potato starch flour, low protein flour, milk powder and baking powder until well-combined. Sieve and set aside.
2. Break egg in a mixing bowl. Beat until the yolk and white are well mixed. No need to beat until foamy. Use only 50g of this egg liquid (*I did not to measure out 50g, my egg was slightly more)
3. Stir in icing sugar in 2-3 batches and mix well after each addition.
4. Stir in flour mixture from step 1 in 2-3 batches and mix well after each addition (note 2). Add in oil and combine well. You will get a sticky and wet dough. Do not add any extra flour as the dough will turn dry after some time. You should be able to roll a small piece of dough into ball.
5. Cover the dough with a damp cloth (note 3).
6. Cut the dough into tiny pieces (slightly bigger than the size of a soya bean, approximately 1 gram) (note 4). (*I did not do this step because I was in a hurry and kept interrupted by my boy. Simply just pluck out and roll. Probably explain the different sizes. In fact in the end I made the balls relatively big.)
7. Arrange the biscuits on a baking tray lined with baking parchment paper. Allow some gaps between the biscuits.
8. Preheat oven at 170 deg C (note 5).
9. Spray water onto the biscuits. Transfer the tray to the oven and bake for 10-15 minutes or until light golden brown. Given the biscuits another spray before you close the door of the oven. Rotate the tray 180 degree halfway during baking for even colour. If you want texture to be crunchy, bake for another 8-10 minutes (note 6 & 7).
10. After baking, remove the baking tray from oven and transfer the egg biscuits to a cooling rack. Leave to cool down completely before storing in an air-tight container.
Notes:
1. Dry milk cannot be substituted with normal milk powder. You can buy dry milk from any local baking supply stores.
2. Use a hand whisk to do the initial mixing and change to a rubber spatula when the batter becomes thick.
3. You need to cover the dough with damp cloth all the time to prevent the dough from turning dry.
4. Make sure your palms are slightly wet when rolling the dough. Wet your hand with little bit of water as and when needed. For short cut, you can roll the dough into a flat, square sheet with 0.5cm thickness. Sprinkle some potato flour on top and use a knife to cut into tiny pieces. Use both palms to roughly roll the pieces into tiny balls. Sprinkle more flour to prevent the balls from sticking with each other. The downside of this method is that the egg biscuits will be covered with a layer of flour after baking. The shape may not be as round as the first method and they may have more crack lines. (For further details, pls refer to 『君之』的手工烘焙坊)
5. The stated temperature and time should only be used as a reference. Different ovens have different temperature setting. (*Think I used 160 deg C and definitely lesser time, took out of the oven once golden brown)
6. After five minutes of baking when you see the biscuits start to expand, open the oven door slightly and spray some water on the biscuits.
7. You need to monitor the baking process closely to avoid the biscuits from turning brown. place a baking sheet on top if needed to cut down the heat. (*failed to do that, hence mine was abit brownish hence crunchy)
Perhaps it was due to not following the recipe strictly, I got a relatively sticky dough hence rolling the sticky dough into small balls is a tad bit of challenge. Even with damp hands, after a few balls I will have quite a fair bit of dough stick on my palms. So I ended up kept washing my hands to rinse off the dough off my palms. Also, the balls were more crunchy rather than those melt-in-the-mouth. If I bake shorter time, the insides do not seem to be baked thoroughly, even for those smaller balls.
Conclusion: Will have prefer those melt-in-the-mouth kind of balls, so will need to re-work on this recipe.
1. Dry milk cannot be substituted with normal milk powder. You can buy dry milk from any local baking supply stores.
2. Use a hand whisk to do the initial mixing and change to a rubber spatula when the batter becomes thick.
3. You need to cover the dough with damp cloth all the time to prevent the dough from turning dry.
4. Make sure your palms are slightly wet when rolling the dough. Wet your hand with little bit of water as and when needed. For short cut, you can roll the dough into a flat, square sheet with 0.5cm thickness. Sprinkle some potato flour on top and use a knife to cut into tiny pieces. Use both palms to roughly roll the pieces into tiny balls. Sprinkle more flour to prevent the balls from sticking with each other. The downside of this method is that the egg biscuits will be covered with a layer of flour after baking. The shape may not be as round as the first method and they may have more crack lines. (For further details, pls refer to 『君之』的手工烘焙坊)
5. The stated temperature and time should only be used as a reference. Different ovens have different temperature setting. (*Think I used 160 deg C and definitely lesser time, took out of the oven once golden brown)
6. After five minutes of baking when you see the biscuits start to expand, open the oven door slightly and spray some water on the biscuits.
7. You need to monitor the baking process closely to avoid the biscuits from turning brown. place a baking sheet on top if needed to cut down the heat. (*failed to do that, hence mine was abit brownish hence crunchy)
Perhaps it was due to not following the recipe strictly, I got a relatively sticky dough hence rolling the sticky dough into small balls is a tad bit of challenge. Even with damp hands, after a few balls I will have quite a fair bit of dough stick on my palms. So I ended up kept washing my hands to rinse off the dough off my palms. Also, the balls were more crunchy rather than those melt-in-the-mouth. If I bake shorter time, the insides do not seem to be baked thoroughly, even for those smaller balls.
Conclusion: Will have prefer those melt-in-the-mouth kind of balls, so will need to re-work on this recipe.
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