Mini Egg Biscuit

Name: Mini Egg Biscuit
Yield: 67 biscuits
Cuisine: American
Ingredients: 60 g (3 tbsp) sweetened condensed milk; 37 g (2 qty) medium egg yolks; 42 g (3 tbsp) unsalted butter, room temperature; 110-130 g (12-14 tbsp) potato starch or corn starch

Spoonful Passion @spoonfulpassion

Canada

These mini egg biscuits are close resemblance to Japanese snack called Tamago Boro. It is rather crispy and not overly sweetened. This recipe can be cooked over the stove or baked in the oven.

Spoonful Passion @spoonfulpassion

Canada

These mini egg biscuits are close resemblance to Japanese snack called Tamago Boro. It is rather crispy and not overly sweetened. This recipe can be cooked over the stove or baked in the oven.

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Ingredients

67 biscuits

60 g (3 tbsp)sweetened condensed milk
37 g(2 qty) medium egg yolks
42 g (3 tbsp)unsalted butter, room temperature
110-130 g(12-14 tbsp) potato starch or corn starch

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Steps

1

Youtu.be/L9NWA1J7aMI
2

In a medium bowl, mix together milk, yolks, and butter thoroughly.
3

Add 110 grams of starch and mix until well-combined and smooth. Add more starch if the dough is still sticky and too wet.
4

Portion the dough into small balls. I used a measuring spoon of ¼ teaspoon to scoop and portion each ball.
5

For oven-baking, place them 1-inch apart on a baking tray lined with parchment paper. For stovetop cooking, place them on a heavy-bottom frying pan, also 1-inch apart.
6

Bake in a preheated oven at 320°F or 160°C for 17-20 minutes or until the bottom of the biscuit is golden brown. For stovetop cooking, cover the pan with a lid and cook over low heat. Check the bottom of the biscuit every 5 minutes. It takes about 20 minutes for the biscuit to be browned at the bottom and become solid.