Tamago Boro (Egg Biscuits) is a very popular snack among kids. Now you can try making this at home with your kids with this simple recipe, courtesy of Mummy Low Lai Kuan of http://food-4tots.com/!
140g potato starch
20g low protein flour (cake flour)
20g dry milk (baking milk powder) - See note 1
1 teaspoon baking powder
40g icing sugar (sifted)
50g egg liquid (approximately 1x 65g large egg)
2 teaspoons corn oil (or any flavourless salad oil)
- Mix together potato starch flour, low protein flour, milk powder and baking powder until well-combined. Sieve and set aside.
- 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.
- Stir in icing sugar in 2-3 batches and mix well after each addition.
- Stir in flour mixture from step 1 in 2-3 batches and mix well after each addition (see 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.
- Cover the dough with a damp cloth (See note 3).
- Cut the dough into tiny pieces (slightly bigger than the size of a soya bean, approximately 1 gram) (See note 4)
- Arrange the biscuits on a baking tray lined with baking parchment paper. Allow some gaps between the biscuits.
- Preheat oven at 170°C (See note 5).
- Spray water onto the biscuits. Transfer the tray to the oven and bake for 10-15 minutes or until light golden brown. Give the biscuits another spray before you close the door of the oven. Rotate the tray 180 degree half way during baking for even colour. If you want texture to be crunchy, bake for another 8-10 minutes (See note 6 & 7).
- 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.
Click on the next page to see the corresponding notes on making the Tamago Boro cookies.