A delicate Chinese pastry made primarily with whipped egg whites, sugar, and flour, resulting in a light, airy texture. Often subtly sweet with a crisp exterior and soft interior, it's a popular traditional snack. Some variations include almonds or coconut for extra flavor. Perfect with tea!

Egg White Biscuit
Crust
plain flour	168g	Powdered sugar	40g
Milk powder	5g	baking powder	3g
Baking powder	1.5g	colza oil	43g
Water	33g	egg white	One
Egg Wash
Yolk	1个	honey	3g
Water	2g
Filling: Low-sugar red bean paste
Production method l Put all the ingredients of the pancake crust into a large bowl. First, stir them evenly with a spatula. Then, knead them into a ball by hand. Cover the kneaded dough with cling film and let it rest for half an hour. l After the dough has rested, roll it into a long strip, divide it into 35g pieces, and divide it into a total of 10 parts. Roll them into round shapes. Divide the low-sugar red bean paste into 15g pieces and roll them into round shapes l Take a dough piece, wrap it in a piece of red bean paste, close the opening between the thumb and the toe, and then flatten it. l Put the pancake dough into the baking tray. Add water and honey to the egg yolk and mix well. Brush it on the surface of the pancake dough. After the egg yolk liquid dries, brush it again. Do this twice in total. In order to make the surface coloring more beautiful and even. l Preheat the oven to 180 degrees Celsius over low heat and bake for 10 minutes. Take it out when the surface turns golden brown.

The Health-Conscious Baker's Go-To: Sugar-Free Solutions

Insights on Cake Baking Ingredients Enhancing Health and Flavor in Malaysian Desserts

Sign In

Suagrman Egg White Biscuit