Check out the recipe below for Tamago Boro cookies!
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.
Click on this picture to view the complete step-by-step image of the baking process.
- Dry milk cannot be substituted with normal milk powder. You can buy dry milk from any local baking supply stores.
- Use a hand whisk to do the initial mixing and change to a rubber spatula when the batter becomes thick.
- You need to cover the dough with damp cloth all the time to prevent the dough from turning dry.
- Make sure your palms are slightly wet when rolling the dough. Wet your hand with little bit of water as and when needed. To make it easier, 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 down side 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.
- The stated temperature and time should only be used as a reference. Different ovens have different temperature setting.
- After 5 minutes of baking when you see the biscuits start to expand, open the oven door slightly and spray some water onto the biscuits.
- 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.
Recipe, pictures and notes are courtesy of Low Lai Kuan (https://food-4tots.com/)